Slow Cooker Beef Tacos

Name: Slow Cooker Beef Tacos
Prep time: 30 min
Cook time: 9 h
Total time: 9 h 30 min
Yield: Serves 4
Cuisine: mexican
Ingredients: 1 tbsp vegetable oil; 750g-1kg brisket cut into large chunks (about 6cm pieces); 300ml beef stock; 2 bay leaves; 1 onion cut into wedges; 2 vine tomatoes halved; 2 garlic cloves; 2 whole dried chipotle chillies soaked in 100ml hot water, stems discarded (or use 2 tbsp chipotle paste); 1 tsp dried oregano; 2 tsp ground cumin; 1 tsp ground cinnamon; 2 tbsp cider vinegar; 1 tsp sea salt flakes; 1/2 tsp ground black pepper; small corn tortillas; guacamole; tomato salsa; hot sauce; lime wedges; chopped coriander

⏱ 570 mins 🍽 Serves 4 🌶 mexican ✅ Easy 🏷 Main course

This recipe uses a slow cooker to create incredibly tender beef brisket for tacos. A smoky paste made from charred vegetables, chipotle chillies and spices flavours the meat as it cooks for 6-8 hours. The shredded beef is then served in warm corn tortillas with classic toppings like guacamole, salsa and fresh coriander. It's a simple, hands-off method for a delicious Mexican-inspired meal that serves four people.

Ingredients

1 tbsp vegetable oil
750g-1kg brisket cut into large chunks (about 6cm pieces)
300ml beef stock
2 bay leaves
1 onion cut into wedges
2 vine tomatoes halved
2 garlic cloves
2 whole dried chipotle chillies soaked in 100ml hot water, stems discarded (or use 2 tbsp chipotle paste)
1 tsp dried oregano
2 tsp ground cumin
1 tsp ground cinnamon
2 tbsp cider vinegar
1 tsp sea salt flakes
1/2 tsp ground black pepper
small corn tortillas
guacamole
tomato salsa
hot sauce
lime wedges
chopped coriander

Method

Set your slow cooker to its sear function if available, or place a frying pan over a high heat. Char the onion wedges and tomato halves for 6-8 mins until they begin to blacken and soften, turning occasionally. Transfer the charred vegetables to a food processor with the garlic, soaked chipotles (or paste), oregano, cumin, cinnamon, cider vinegar, salt and pepper. Blend until you have a smooth paste.
Add the oil to the hot pan or slow cooker pot. Fry the brisket chunks for 5-7 mins until browned on all sides. Stir in the prepared spice paste and cook for 2-3 mins until aromatic. Move everything to the slow cooker if you used a separate pan. Pour in sufficient beef stock to cover the meat, add the bay leaves and secure the lid. Cook on a low setting for 6-8 hrs until the beef is fork-tender. For a thicker sauce, remove the lid and simmer for an extra 30 mins. Taste and adjust the seasoning.
Use two forks to shred the cooked beef within the sauce. To assemble the tacos, fill warm corn tortillas with the shredded beef mixture. Provide accompaniments such as guacamole, tomato salsa, hot sauce, chopped coriander and lime wedges for squeezing over.