Pulled Beef Tacos
Prep time: 20 minutes
Marinating time: 1 to 24 hours
Cook time: 3.5 hours
Serves: 4 to 6
3 tbsp Mexican spices
1kg chuck roast or brisket
3 garlic cloves, crushed
1 onion, chopped
½ lime, juiced
60ml cider vinegar
500ml beef stock
2 tbsp Curious Farmer Smoked Tomato Ketchup (or regular ketchup)
Mix the Mexican spices, juice from half a lime, cider vinegar and tomato ketchup in a bowl. Season the beef with salt and pepper and coat it in the marinade. Wrap the beef in cling film or place in an airtight container and leave in the fridge overnight (if you are in a hurry marinade it for at least 1 hour).
Preheat the oven to 160°C.
Scrape the marinade off the meat into a bowl and set aside. Pat the beef dry.
Heat a splash of oil in a frying pan over a medium heat. Add the onions and garlic and gently cook for 5 minutes until softened. Add the beef and brown on all sides. Transfer everything to an oven safe casserole dish, pour in the beef stock along with the reserved marinade.
Place the lid on the dish (or cover it with tinfoil) and cook in the oven for 3 hours or until the beef is tender. Turn the beef halfway through and check throughout to make sure it doesn’t dry out.
Once done place the meat on a chopping board and use two forks to shred it. Skim off and discard the fat from the liquid, and mix in the now shredded beef.
Serve on warmed corn tortillas with your choice of toppings. Suggestions include sour cream, guacamole, fried red onions, mixed leaves, coriander and/or salsa (see page 26).