Michael Weldon’s pulled beef tacos

Loaded with herbs and spices, these pulled beef tacos are full of flavour. With only 15 minutes prep time needed, they’re as easy to do as they are delicious.

12

15m

Note: + cooling time

3h 20m

Ingredients

  • 1 tbs olive oil
  • 800g Coles Australian No Added Hormones Beef Chuck Steak, cut into 5cm pieces
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tbs ground cumin
  • 1 tbs ground coriander
  • 1 tbs smoked paprika
  • 2 tbs brown sugar
  • 2 tbs chipotle sauce or chilli sauce (optional)
  • 1 cup (250ml) beer or beef stock
  • 1/2 cup (120g) sour cream
  • 1/2 bunch coriander, chopped
  • 1 lime, rind finely grated, juiced
  • 12 corn or flour tortillas
  • 1/4 white cabbage, thinly sliced
  • 1 small red onion, thinly sliced
  • 1/2 cup salt-reduced fetta, crumbled

Method

STEP 1

Preheat oven to 160°C. Heat oil in a large frying pan over medium-high heat. Cook the beef, in 2 batches, for 3-4 mins each side or until browned. Transfer to a large deep roasting pan with the brown onion, garlic, cumin, ground coriander, paprika, sugar and chipotle sauce or chilli sauce, if using. Season. Add beer or stock and stir to combine. Cover with baking paper and foil. Roast for 21/2-3 hours or until beef is tender. Cool slightly. Use 2 forks to shred the meat.

STEP 2

Meanwhile, place the sour cream in a small bowl. Combine chopped coriander, lime rind and lime juice in a jug or bowl. Season. Use a stick blender to blend until smooth. Add to sour cream and use a spoon to gently marble.

STEP 3

Heat the tortillas following packet directions. Divide the tortillas among serving plates. Top with beef mixture, cabbage, red onion and fetta. Season. Serve with the sour cream mixture.

Serve with thinly sliced long red chilli, coriander leaves and lime wedges

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.