Pulled beef tacos
Gather your friends and family around the campfire for these flavour-packed tacos with Mexican pulled beef.
Serves: 6
Preparation: 35 minutes
Cooking: 2 hours
- 2 tablespoons extra virgin olive oil
- 1.2kg piece beef chuck steak, cut into 7cm chunks
- 1 medium onion (150g), chopped
- 4 cloves garlic, chopped
- 2 tablespoons taco spice mix
- ¾ cup (180ml) freshly squeezed orange juice
- 400g canned chopped tomatoes
- 2 cups (500ml) Massel Beef Style Liquid Stock
- 12 x 15cm flour tortillas (480g), warmed
- 2 medium avocados (500g), chopped
- 400g cherry tomatoes, halved
- fresh coriander sprigs and lime wedges, to serve
- Heat a heavy-based saucepan over high heat. Add 1 tablespoon of oil; cook half the beef for 2 minutes each side or until browned. Transfer to a plate. Repeat with remaining beef.
- Add remaining oil, the onion and garlic to pan; cook, stirring for 5 minutes or until softened. Add spice mix; cook, stirring for 1 minute or until fragrant.
- Stir in orange juice, scraping the bottom of the pan; bring to the boil. Add canned tomatoes, stock and beef, stirring until well combined; bring to the boil. Season.
- Cover pan with a tight-fitting lid; reduce heat to low. Cook for 1 hour 30 minutes. Remove lid; simmer, uncovered, for a further 30 minutes or until meat is tender enough to shred. Shred beef in pan using two forks.
- Spoon shredded beef into tortillas; top with avocado and tomatoes. Serve with coriander and lime wedges.
From our friends at Women’s Weekly.
