[Slow Cook] NZ Mexican Slow Cooked Beef Hard Shell Tacos
with Creamy Slaw, Coriander, Sour Cream & Dipping Sauce
- Milk
- Wheat
- Gluten
Ingredients
1 sachet
Coriander
1 packet
Sour Cream
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Tomato Paste
1 sachet
Mexican Fiesta Spice Blend
300 g
Beef Rump
1
Carrot
1 packet
Shredded Cabbage Mix
Nutrition Values
Cooking Steps
• Cut beef chuck steak into 3cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef chuck until browned on all sides, 3-4 minutes. • Add Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1 minute.
• Transfer beef chuck (including pan juices!), the water, brown sugar and butter to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook, stirring each hour, until beef is tender and falls apart, 4 hours.
TIP: If you don't have a slow cooker, preheat oven to 200°C/180°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with lid (or tightly with foil) and bake until beef is tender, 90 minutes.
• When the slow cooker has 20 minutes remaining, preheat oven to 200°C/180°C fan-forced. • Drape mini flour tortillas in between wire racks and grill until golden, 8-10 minutes.
• Grate carrot.
• In a large bowl, combine carrot, shredded cabbage mix, mayonnaise, a drizzle of white wine vinegar and olive oil. Season to taste.
• When the beef is done, reserve some dipping sauce in a small serving bowl, then shred beef using two forks. • Bring everything to the table. • Build tacos by filling with creamy slaw and Mexican slow cooked beef. Tear over coriander and drizzle with sour cream. Serve with the dipping sauce. Enjoy!
