Spicy Slow Cooker Beef Tacos
Tender shredded beef, bursting with flavor, slow-cooked to perfection and served in warm tortillas with a vibrant salsa and creamy guacamole.
Equipment Needed
- Large Frying Pan
- Pestle and Mortar (or rolling pin)
- Slow Cooker
Ingredients
- 800.00 gBeef Brisket(Trim excess fat.)
- 2.00 tbspVegetable Oil
- 3.00 Onion(1 thinly sliced, 1 finely chopped)
- 1.00 tbspCumin Seeds
- 1.00 tspDried Chili Flakes
- 1.00 Cinnamon Stick
- 2.00 Star Anise
- 1.00 tspSmoked Paprika
- 2.00 tbspTomato Paste
- 100.00 mlBeef Stock(Dissolved in boiling water)
- 30.00 gCoriander(Finely chopped)
- 1.00 Avocado(Ripe)
- 2.00 Lime(1 juiced)
- 8.00 Tortillas(Mini)
- 100.00 gSalsa
- 4.00 tbspSour Cream
Instructions
Toast cumin seeds, chili flakes, cinnamon stick, and star anise in a pan until fragrant.
Estimated time: 2 minutes
Grind toasted spices into a powder. Combine with smoked paprika, tomato paste, and beef stock in a slow cooker.
Estimated time: 5 minutes
Brown beef in batches in a pan with oil until golden. Deglaze pan with water, adding to slow cooker.
Estimated time: 10 minutes
Add sliced onions to the slow cooker.
Estimated time: 2 minutes
Add the beef and tomatoes to the slow cooker.
Estimated time: 5 minutes
Cook on high for 5-6 hours or low for 7-8 hours, stirring occasionally.
Estimated time: 300 minutes
Shred the beef with two forks.
Estimated time: 5 minutes
Mash avocado with a fork, stir in coriander and lime juice.
Estimated time: 5 minutes
Warm tortillas in a pan until softened and lightly charred.
Estimated time: 5 minutes
Assemble tacos with shredded beef, salsa, guacamole, and sour cream. Garnish with chopped onion and remaining coriander.
Estimated time: 10 minutes