Crispy Slow Cooked Pulled Beef Tacos
Servings 8
Ingredients
- 1.8 kg beef brisket
- 1 tsp sea salt
- 1 tsp cracked black pepper
- 2 tbsp taco seasoning mix
- 1 brown onion large, diced
- 1 cup tomato sauce
- 0.333 cup apple cider vinegar
- 0.333 cup honey
- 0.333 cup brown sugar
- 2 tbsp worcestershire sauce
Avocado Dipping Sauce
- 2 avocados sliced
- 1 jalapeno chilli finely chopped
- 1 Fresh coriander chopped juice of
- 0.5 lime
- 1 cup greek yoghurt
- pinch salt flakes
Instructions
- Season the beef brisket all over with salt, pepper, and taco seasoning.1.8 kg beef brisket, 1 tsp sea salt, 1 tsp cracked black pepper, 2 tbsp taco seasoning mix
- Place the brisket into the slow cooker, then add the onion, tomato sauce, apple cider vinegar, honey, and brown sugar. Gently mix everything around to combine.1.8 kg beef brisket, 1 brown onion, 1 cup tomato sauce, 0.333 cup apple cider vinegar, 0.333 cup honey, 0.333 cup brown sugar
- Cover and cook on low for 8–10 hours or on high for 4–5 hours, until the meat is tender and easily pulls apart.
- Once cooked, remove the brisket and shred it using two forks. Return the shredded meat to the slow cooker and stir through the juices.
- Dip each mini tortilla into the brisket juices, then place into a hot pan over medium heat.0.5 lime
- Add a portion of shredded brisket and mozzarella cheese to one side of the tortilla. Fold it in half and toast for 1–2 minutes per side, until golden and slightly crispy, and the cheese is melted.1.8 kg beef brisket, 2 avocados
- Repeat with remaining tortillas. Serve warm.0.5 lime