Meat · Plan Ahead · Slow Cooker · Spicy

Shredded Beef Tacos with All the Sides

beef tacos


For the Spice Rub  

2 tbsp chipotle powder

1 tbsp paprika

1 tbsp oregano

1 tsp all spice

1 tsp coriander seeds (crushed)

2 tsp onion powder

1 tsp salt

Freshly cracked black pepper


For the Beef

1-2 tbsp olive oil

1.5kg beef brisket

5 garlic cloves, crushed

1 onion, diced

185ml orange juice

2 tbsp lime juice

400g chopped tomatoes

500ml beef stock

Salt and pepper to season


For the Guacamole

1 large tomato

2 avocados

1 large lime

1.2 bunch coriander

1 small red onion

1 red chilli


For the Pico de Gallo  

4 large tomatoes, diced

1 small chopped onion, finely chopped

½ bunch fresh coriander, finely chopped

1 lime, juice

Salt and pepper to season



  1. Remove beef from the fridge and allow to come to room temperate. Pat dry. Combine all ingredients for the spice mix in a bowl and sprinkle 4 teaspoons over the beef, ensuring it sticks well
  2. Heat oil in a large pan over a high heat and sear the beef (cut into manageable sized chunks) to brown all the edges and place into the slow cooker
  3. Lower the heat and brown the onions and garlic in the pan until softened, adding more oil if needed
  4. Place the onions and garlic in the slow cooker along with the beef, orange juice, lime juice, remaining spice mix, canned tomatoes, beef broth and enough water that the beef is mostly covered but not completely submerged
  5. Leave bubbling for around 4 hours with the lid on. Once softened, remove and shred the beef. Pour the sauce into a large heavy bottomed pan and place over a high heat to reduce the sauce. Once shredded, return the meat and continue to simmer until reduced to a thick, rich pulled beef mixture. Season to taste
  6. Whilst cooking the beef, prepare the guacamole and pico de gallo
  7. To make the guacamole, finely dice the tomato and tip into a bowl, along with the avocado flesh, lime juice, chopped coriander, chopped onion and as much finely diced chilli as you dare. Mash with a fork to combine full and break down the avocado. Leave chunky for added texture and season to taste. If making ahead of time, leave on of the avocado stones in the mixture until ready to serve to prevent browning
  8. To make the Pico de Gallo combine all the chopped ingredients in a bowl and toss to ensure all flavours are well merged
  9. Serve along with additional coriander, lime wedges, sour cream, grated cheese and soft taco shells

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