Shredded Beef Tacos

Name: Shredded Beef Tacos
Ingredients: 1 kg, beef chuck steak; 1/4 tsp, chilli powder; 1 tsp, ground cumin, coriander and smoked paprika; 250ml, beef stock; 2 tbsp, tomato paste; 1, fresh long red chilli, sliced thinly; 2, cloves garlic, crushed; 6, large flour tortillas, warmed

Type : Dinner

Made using the Lakeland 6L Slow Cookernutritional count per serving 8.2g total fat (2.5g saturated fat); 1354kJ (324 cal); 18.9g carbohydrate; 42.4g protein; 1.6g fibreprep & cook time 6 hours 20 minutes

Ingredients

1 kg beef chuck steak
1/4 tsp chilli powder
1 tsp ground cumin, coriander and smoked paprika
250ml beef stock
2 tbsp tomato paste
1 fresh long red chilli sliced thinly
2 cloves garlic crushed
6 large flour tortillas warmed

Method

Rub beef with combined spices; place in the slow cooker. Pour over combined stock, paste, chilli and garlic. Cook, covered, on low for 6 hours.
Remove beef from cooker. When cool enough to handle, shred meat coarsely using two forks. Discard half the liquid from slow cooker. Return meat to cooker; season to taste.
Serve shredded beef in tortillas with guacamole, tomato salsa, grated cheese, sour cream, shredded lettuce and fresh coriander.
TIPSuitable to freeze at the end of step 2.