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.
Serves1212
Cook time3 hr 20 mins3 hour 20 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
1 tbs olive oil
800g Coles Australian No Added Hormones Beef Chuck Steak, cut into 5cm pieces
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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
Recipe tip
COOK. STORE. SAVE.
Smart swap: You can substitute beer for beef stock for an alcohol-free version. You can also substitute chipotle sauce for chilli sauce.
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 (optional)
1 cup (250ml) beer
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
Description
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.
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
