Ingredients
- 800g beef brisket
- 400g tinned chopped tomatoes
- 4 cloves garlic, minced
- 1 tbsp chipotle paste
- 2 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tbsp white wine vinegar
- 1 onion, chopped
- 2 bay leaves
- 100ml hot beef stock
- 12 small corn tortillas
Garnish
Tacos garnishes of your choice (e.g cheese, fresh coriander, diced onions, lime juice)
Method
- In a blender, combine the chopped tomatoes, minced garlic, chipotle paste, smoked paprika, ground cumin, and white wine vinegar. Blend until smooth.
- Season the beef brisket with salt and pepper, then sear in a hot non-stick pan over moderate heat for 2-3 minutes until browned. Transfer to the slow cooker, then add the rest of the ingredients into the slow cooker including the blended tomato sauce. Pour in the hot beef stock, ensuring the brisket is partially covered. Cover and cook on low for 7-8 hours, until the beef is tender.
- Once cooked, remove the brisket and shred it with two forks. Return the shredded meat to the slow cooker to absorb the juices. Warm the corn tortillas in a dry non-stick griddle pan, dip them in the sauce, fill with the shredded beef, and add your favourite garnishes, such as lighter cheese, fresh coriander, diced onions, and a squeeze of lime juice. Enjoy!
