During these cooler months I love to use my slow cooker. In past years, I tended to get stuck doing the same casserole over and over, so I decided it was time to experiment. I’ve been trying out a few new recipes lately and these slow cooker Mexican beef tacos is a winner. You simply pop some blade steak in the crockpot with some spices, stock and sauce, and leave it to do its thing. The beef is tender, flavourful and melts in your mouth. Add some salad veges and wrap in a corn tortilla and voila – it’s a super quick dinner that tastes amazing. It’s fairly low cost too, as blade steak is cheap. These slow cooker Mexican beef tacos are based on a recipe for shredded beef nachos from Jess’ Underground Kitchen, (which is an awesome cookbook by the way) with a few of my own touches, using soft corn tacos instead of nachos.
Ingredients:
Slow cooked Mexican beef:
500g blade steak, fat trimmed
2 cups beef stock
1 sliced onion
4 cloves of garlic, chopped
1 cup chipotle sauce
1 tablespoon cumin
1 tablespoon coriander
1/2 tablespoon smoked paprikia (plus 1 tsp extra, for after cooking)
Sprinkle of chili flakes
1 lemon half
Chickpea Chili
1 can chickpeas, drained and rinsed
1 tablespoon tomato paste
1 cup liquid from the slow cooker
1 tin of tomatoes
1/2 tablespoon cocoa
1/2 tablespoon Worcestershire sauce
2 teaspoons sugar
1 tablespoon balsamic vinegar
To serve:
Corn tortillas
Avocado
Lettuce
Tomato
Red onion
Jalapeños
Grated cheese
Fresh coriander (optional)
Method:
Place all the ingredients in a slow cooker and turn onto low. Leave to cook for 8 hours.
After the 8 hours is up, place the beef on a plate and shred with a fork. It should fall apart easily. Sprinkle with the extra smoked paprika. Cover while you make the chilli.
To make the chickpea chilli, place all ingredients in a fry pan, and simmer for approximately 15-20 minutes, until the liquid has reduced
Heat the corn tortillas and top with salad vegetables, chickpea chilli and a little grated cheese if desired.
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