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Tex-Mex pulled beef tacos recipe
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Prep Time:
20 minutes
Cook Time:
235 minutes
Total Time:
255 minutes
Whip up savory pulled beef for versatile taco filling.
Ingredients:
  • 500ml beef
  • 9.20 gm olive oil
  • 1.5kg No Added Hormones Beef Brisket
  • 2 brown onions, cut into wedges
  • 60ml cider vinegar
  • 2 garlic cloves, crushed
  • 54.00 gm maple syrup
  • 24.40 gm Worcestershire sauce
  • 20.80 gm tomato sauce
  • 23.40 gm Dijon or American mustard
  • 5.00 gm smoked paprika
  • 2.40 gm onion salt
  • 1 tsp garlic powder
  • 2 tsp dried oregano
  • 2.50 gm ground cumin
  • ½ quantity Texan-Style Pulled Beef (above)
  • 10.00 gm taco seasoning
  • 12 small soft tortillas
  • 1/4 small red cabbage, finely shredded
  • 1/4 small savoy cabbage, finely shredded
  • 1 avocado, stoned, peeled, thinly sliced
  • 1 carrot, peeled, cut into matchsticks
  • 120g sour cream
  • 2 tsp sriracha or chilli sauce
  • 130g salsa
  • Drained sliced jalapeños, to serve
  • Coriander leaves, to serve
  • Lime wedges, to serve
Instructions:
  • Preheat the oven to 150°C. In a hot frying pan, heat oil and season the beef. Sear the beef for 5 minutes on each side until golden brown, then transfer it to a roasting pan.
  • Place the sliced onion evenly around the beef in the pan. In a jug, combine stock, vinegar, garlic, maple syrup, Worcestershire sauce, tomato sauce, mustard, paprika, onion salt, garlic powder, oregano, and cumin. Pour the mixture evenly over the beef, ensuring it is well coated.
  • Seal the pan with foil and cook for 3 hours until the beef is ultra-tender and easily pulled apart with a fork. Raise the oven temperature to 180°C. Remove foil and cook for an additional 30 minutes until the beef is beautifully golden and the sauce slightly thickens. Let it sit for 15 minutes before serving.
  • Shred the beef using 2 forks, then mix it with the pan juices and season to taste.
  • Heat a large frying pan over high heat. Add the beef and taco seasoning, then cook and stir for 5 minutes until heated through.
  • Preheat a chargrill on high heat. Grill the tortillas in batches for 1 minute on each side until they have a light char. Place them on a plate.
  • Place the tortillas on individual plates and generously cover them with a flavorful combination of cabbage, avocado, carrot, and beef mixture.
  • Mix the sour cream and sriracha or chili sauce in a small bowl.
  • Top the tacos with the creamy mixture, salsa, jalapeños, and coriander. Serve with lime wedges.

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