Epic Beef Tacos

Slow-cooked beef tacos are a mouthwatering delight that will leave your taste buds begging for more. The tender, succulent beef is meticulously cooked in the oven for hours, allowing the flavours to meld together and create a rich, savoury experience. As you take your first bite, the meat practically melts in your mouth, accompanied by the perfect balance of spices and seasonings. Nestled within a warm tortilla, the slow-cooked beef is complemented by vibrant toppings such as crisp lettuce, pickled onions, guacamole, zesty salsa and whatever else you like.

To prepare this recipe you need a slow cooker, Dutch oven or clay cooking pot (Roemertopf) to cook the beef. Also a blender to make the sauce smooth.

Serves: 6 / Ready in: 4.5 hours / Difficulty: 2/5 / Storing: Store in a sealed container in the fridge for up to 3 days, or freeze for up to 1 month.

Ingredients

1 kg shoulder of beef
2 onions (sliced)
4 Fresh Jalapeños or half a jar of pickled Jalapeños (sliced)
4 Large tomatoes (sliced)
4 Cloves garlic (sliced)
2 Cups/470ml beef broth
1 Cup/240ml orange juice
1 Lime (juiced)
Olive oil
2 Tbsp chilli powder
1 Tbsp dried oregano
1 Tsp ground coriander seeds
1 Tsp ground cumin
1/2 Tsp cayenne pepper
2 Tbsp paprika
1 Tsp salt

Extras to serve

Corn tortillas
Pico de Gallo
Avocado slices or Guacamole
Pickled onions
Sliced chillis
Lime wedges
Sour cream
Fresh coriander
Rice

Method

Let’s get this taco party started!

If using a clay pot or Dutch oven, preheat the oven to 160 degrees Celsius and put a frying pan on high heat. Take the beef and cut away any extra fat from the outside of the joint, rub with oil, salt and pepper then sear the beef in the frying pan for a few minutes on each side, until golden brown. Then remove the meat and place it in your cooker of choice (slow cooker/clay pot or Dutch oven).

Now in the same frying pan add the vegetables, turn the heat to medium and allow them to cook for around 5 minutes, until softened. Now add the spices, mix and allow to sizzle for a few more minutes.

Tip the vegetables in with the beef, pour over the beef stock, orange juice and give it a stir to combine. No need to wash the frying pan, you'll need it again later.

If using a slow cooker, turn it to high and allow it to cook for 4 hours, or 6 hours on low. If using the clay pot or Dutch oven, allow it to cook in the oven for 3 - 3.5 hours. The beef will be very tender and easy to shred once ready.

In the meantime prepare the side dishes and all the taco toppings.

Once it’s ready remove the meat, placing it on a serving plater and covering with tin foil, allow it to rest for a few minutes. Meanwhile, pour the remaining liquid and veggies back into the frying pan and put on a high heat. Using a stick blender wiz the veggies up until you have a smooth sauce, allow it to bubble away until it has thickened. While it’s thickening, take two forks and shred the beef up. Pour the sauce over the beef and serve.

I place all the taco ingredients in the middle of the table and everyone can make up their taco’s exactly how they like them. Tuck in and enjoy!