Slow Cooker Shredded Beef Tacos
These easy tacos with melt in your mouth shredded beef are a must try and perfect for entertaining or feeding your hungry family.
Servings: 4 hungry people
Equipment
- Slow Cooker
Ingredients
- 800 g Beef chuck
- 1 tbsp dried oregano
- 1 tsp paprika
- 1 tsp coriander ground
- 1 tsp cumin ground
- 1 onion diced
- 4 garlic coves crushed
- 400 g can crushed tomatoes
- 2 cups beef stock
- Juice from 1 orange
- 12 taco shells
- 1 cup grated tasty cheese
- 1 small bunch fresh coriander trimmed
- 3 tomatoes diced
- 400 g can corn kernels drained and rinsed
- 2 avocados smashed
- 1 cup sour cream or greek yoghurt
Instructions
- Rub the spices along with a good pinch of salt and freshly ground peper all over the meat.
- Heat a frypan on high heat with 1 tsp oil and sear the meat all over, turning every few minutes.
- Transfer meat to a slow cooker along with the onion, garlic, tomatoes, stock and orange juice. Cook on low for 4 hours or until the meat is falling apart.
- Remove the meat from the cooking liquid and shred using 2 forks. Return meat to the cooking liquid.
- Heat the taco shells according to packet instructions. Prepare all your sides and place into bowls. Transfer the meat to a serving platter.
- To asseble your tacos start with some pulled beef and top with all your trimmings.
Notes
Have you made this recipe? Don't forget to tag me on INSTAGRAM using the Hashtag #mrsfoodiemumma