Pulled beef tacos


Gather your friends and family around the campfire for these flavour-packed tacos with Mexican pulled beef.

  • Member Matters
  • Recipes
  • Read Time: 2 mins

Ingredients


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  

Method


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.
  5. Spoon shredded beef into tortillas; top with avocado and tomatoes. Serve with coriander and lime wedges. 

From our friends at Women’s Weekly. 


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