Name: Slow cooker beef tacos
Prep time: 30 min
Cook time: 9 h
Total time: 9 h 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tbsp vegetable oil; 750g-1kg brisket cut into large chunks (about 6cm pieces); 300ml beef stock; 2 bay leaves; 1 onion cut into wedges; 2 vine tomatoes halved; 2 garlic cloves; 2 whole dried chipotle chillies soaked in 100ml hot water, stems discarded (or use 2 tbsp chipotle paste); 1 tsp dried oregano; 2 tsp ground cumin; 1 tsp ground cinnamon; 2 tbsp cider vinegar; 1 tsp sea salt flakes; ½ tsp ground black pepper; small corn tortillas; guacamole; tomato salsa; hot sauce; lime wedges; chopped coriander

Slow cooker beef tacos

Use your slow cooker to make easy beef brisket tacos. Serve with your favourite toppings and lots of lime for squeezing over

9 hr 30 min total 30 min prep 9 hr cook 4 477 cal

Instructions

Tap a step to mark it done

1 If your slow cooker has a sear or sauté function, turn it to high. Alternatively, heat a frying pan over a high heat. For the spice paste, char the onion and tomato pieces for 6-8 mins until blackened slightly and starting to soften, turning every few minutes. This will impart a smoky flavour. Put these and the remaining paste ingredients in a food processor and blitz until smooth.
2 Heat the oil in the same hot pan or slow cooker and fry the brisket for 5-7 mins until golden brown on all sides. Tip in the spice paste and stir, frying for 2-3 mins until fragrant. Transfer to the slow cooker if you’ve used a pan. Pour over enough beef stock to cover the meat, then add the bay leaves and cover with the lid. Cook on low for 6-8 hrs until the meat is tender and shreds easily using two forks. Simmer, uncovered, for an extra 30 mins to reduce the sauce if needed. Check for seasoning.
3 Shred the meat and stir it back into the thickened sauce. Serve the beef in the tortillas along with any toppings you like, with lots of lime for squeezing over.