Slowcooker Mexican Pulled Beef Tacos
Slowcooker Mexican Pulled Beef Tacos
Ingredients
For the Slowcooker Mexican Pulled Beef
- 1 kg beef brisket
- 1 sachet taco seasoning
- 1 tablespoon chipotle paste
- 1 tablespoon tomato puree
- 1 tablespoon brown sugar
- 1 teaspoon garlic puree
- 1/2 cup beef stock
- as needed salt
- as needed pepper
- small bunch coriander, for garnish
For the Avocado Crema
- 1 avocado
- 1/2 lime, juice of
- 1/2 cup Greek yoghurt
- small bunch coriander
- as needed salt
- as needed pepper
For Serving
- as needed tortillas, warmed
Instructions
- 1
Place the 1 kg beef brisket into the slow cooker.
⏱️ 1 min
- 2
Add the taco seasoning, chipotle paste, tomato puree, brown sugar, garlic puree, and beef stock to the slow cooker with the beef.
⏱️ 3 min
- 3
Season the beef mixture generously with salt and pepper.
⏱️ 1 min
- 4
Mix all the ingredients well in the slow cooker to ensure the beef is coated.
⏱️ 2 min
- 5
Cover the slow cooker with its lid.
⏱️ 1 min
- 6
Cook on high for 7-8 hours or on low for 10-12 hours, until the beef is very tender and easily shredded.
⏱️ 480 min
- 7
Once the beef is cooked, use two forks to shred it directly in the slow cooker, mixing it thoroughly with the rich sauce.
⏱️ 5 min
- 8
Garnish the pulled beef with some fresh coriander.
⏱️ 1 min
- 9
To prepare the avocado crema, add the avocado, juice of 1/2 lime, Greek yoghurt, a small bunch of coriander, salt, and pepper to a blender.
⏱️ 3 min
- 10
Blend the ingredients until the mixture is smooth and creamy.
⏱️ 2 min
- 11
Serve the Slowcooker Mexican Pulled Beef on warm tortillas.
⏱️ 1 min
- 12
Top each taco with the prepared avocado crema and additional fresh coriander, as desired.
⏱️ 1 min
Kitchen Tools
Slowcooker Mexican Pulled Beef Tacos
For the Slowcooker Mexican Pulled Beef
- 1 kg beef brisket
- 1 sachet taco seasoning
- 1 tablespoon chipotle paste
- 1 tablespoon tomato puree
- 1 tablespoon brown sugar
- 1 teaspoon garlic puree
- 1/2 cup beef stock
- as needed salt
- as needed pepper
- small bunch coriander, for garnish
For the Avocado Crema
- 1 avocado
- 1/2 lime, juice of
- 1/2 cup Greek yoghurt
- small bunch coriander
- as needed salt
- as needed pepper
For Serving
- as needed tortillas, warmed
Instructions
- 1
Place the 1 kg beef brisket into the slow cooker.
⏱️ 1 min - 2
Add the taco seasoning, chipotle paste, tomato puree, brown sugar, garlic puree, and beef stock to the slow cooker with the beef.
⏱️ 3 min - 3
Season the beef mixture generously with salt and pepper.
⏱️ 1 min - 4
Mix all the ingredients well in the slow cooker to ensure the beef is coated.
⏱️ 2 min - 5
Cover the slow cooker with its lid.
⏱️ 1 min - 6
Cook on high for 7-8 hours or on low for 10-12 hours, until the beef is very tender and easily shredded.
⏱️ 480 min - 7
Once the beef is cooked, use two forks to shred it directly in the slow cooker, mixing it thoroughly with the rich sauce.
⏱️ 5 min - 8
Garnish the pulled beef with some fresh coriander.
⏱️ 1 min - 9
To prepare the avocado crema, add the avocado, juice of 1/2 lime, Greek yoghurt, a small bunch of coriander, salt, and pepper to a blender.
⏱️ 3 min - 10
Blend the ingredients until the mixture is smooth and creamy.
⏱️ 2 min - 11
Serve the Slowcooker Mexican Pulled Beef on warm tortillas.
⏱️ 1 min - 12
Top each taco with the prepared avocado crema and additional fresh coriander, as desired.
⏱️ 1 min