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Slow cooked beef chilli tacos

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Ingredients

Adjust Servings:

	1 tbsp vegetable oil
	400g beef chuck, cut into chunks
	2 tsp ground cumin
	1 tsp smoked paprika
	1/2 tsp ground coriander
	1/2 tsp dried ancho chilli flakes
	1 large red onion, sliced thinly
	2 garlic cloves, crushed
	1 red pepper, deseeded and sliced thinly
	1 orange pepper, deseeded and sliced thinly
	2 tsp dried oregano
	1/2 tsp celery salt
	3 tbsp tomato purée
	2 tbsp hot chipotle paste
	300ml beef stock
	1 x 400g can peeled tomatoes
	25g dark chocolate, broken into chunks
	1 x 400g can red kidney beans in chilli sauce
	1/2 x 400g can black beans, drained
	TO SERVE
	2 spring onions, trimmed and finely sliced
	Small bunch of coriander, finely chopped
	1/2 red chilli, finely sliced
	12 corn tacos
	Lime wedges

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Slow cooked beef chilli tacos

Name: Slow cooked beef chilli tacos
Total time: 8 h
Yield: 4
Cuisine: Mexican
Ingredients: vegetable oil: 1 tbsp; beef chuck, cut into chunks: 400g; ground cumin: 2 tsp; smoked paprika: 1 tsp; ground coriander: 1/2 tsp; dried ancho chilli flakes: 1/2 tsp; large red onion, sliced thinly: 1; garlic cloves, crushed: 2; red pepper, deseeded and sliced thinly: 1; orange pepper, deseeded and sliced thinly: 1; dried oregano: 2 tsp; celery salt: 1/2 tsp; tomato purée: 3 tbsp; hot chipotle paste: 2 tbsp; beef stock: 300ml; peeled tomatoes: 1 x 400g can; dark chocolate, broken into chunks: 25g; red kidney beans in chilli sauce: 1 x 400g can; black beans, drained: 1/2 x 400g can; spring onions, trimmed and finely sliced: 2; Small bunch of coriander, finely chopped; red chilli, finely sliced: 1/2; corn tacos: 12; Lime wedges

The ultimate make-ahead dish. I've upped the veg count, and used budget-friendly beef chuck which benefits from being cooked low and slow to help break down the connective tissue. It just melts in the mouth when immersed in this spicy and smoky sauce.

Features:

Cuisine:

Mexican

8 Hours
Serves 4
Easy

Ingredients

1 tbsp vegetable oil
400g beef chuck, cut into chunks
2 tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground coriander
1/2 tsp dried ancho chilli flakes
1 large red onion, sliced thinly
2 garlic cloves, crushed
1 red pepper, deseeded and sliced thinly
1 orange pepper, deseeded and sliced thinly
2 tsp dried oregano
1/2 tsp celery salt
3 tbsp tomato purée
2 tbsp hot chipotle paste
300ml beef stock
1 x 400g can peeled tomatoes
25g dark chocolate, broken into chunks
1 x 400g can red kidney beans in chilli sauce
1/2 x 400g can black beans, drained
TO SERVE
2 spring onions, trimmed and finely sliced
Small bunch of coriander, finely chopped
1/2 red chilli, finely sliced
12 corn tacos
Lime wedges

Directions

Heat the oil in a large pan and brown the chunks of beef over a medium-high heat for 2-3 minutes, stirring regularly, until well coloured. Remove from the pan with a slotted spoon and add to a slow cooker or Instant Pot.
Toast the dried spices in a dry frying pan until fragrant; about 1 minute. Add to the slow cooker with the rest of the ingredients, except the black beans, kidney beans and dark chocolate.
Slow cook on high for 8 hours, then add the beans and dark chocolate. Stir well and slow cook for a further 30 minutes.
Transfer to a serving platter and top with a scattering of spring onions, fresh coriander and red chilli, if desired. Serve with lime wedges and tacos on the side.