Slow cooked beef tacos with salsa and guacamole


These tacos were the treat meal I made recently for friends….


  • 2 teaspoons smoked paprika
  • 1/2 teaspoon ground chillies
  •  1/2 teaspoon ground cumin
  • 2 garlic cloves, crushed
  • 3 tablespoons olive oil
  • 1kg piece of chuck steak
  • 1 medium brown onion, halved, sliced
  • 1 cup red wine
  • 1 litre beef stock
  • 1/2 bunch fresh thyme
  • 2 medium avocados
  • 1 bunch coriander
  • 1 small red onion
  •  4 tomatoes
  • 1 garlic clove, crushed
  •  2 limes

10 flour tortillas
Shredded mixed lettuce leaves
Lime wedges, to serve

What to Do!

  1. Combine paprika, chillies, cumin, 2 cloves of garlic and oil in a small bowl. Place beef in a large shallow glass or ceramic dish. Rub marinade all over beef. Cover. Refrigerate overnight.
  2. Preheat oven to 160°C.
  3. Heat a large baking dish over medium heat and brown beef. Transfer to a plate.
  4. Add onion to dish. Cook, stirring,  until softened. Add wine, stock and thyme. Bring to the boil. Return beef to dish. Cover and cook for around 2 hours 30 minutes or until beef falls apart.h
  5. Remove beef from dish. Shred meat. Strain the liquid and return to the pan. Heat over medium heat, stirring occasionally. Once it has started to thicken (about 5 mins), take out about 3 tablespoons of liquid to add to the meat. Leave the remaining liquid to reduce to a thick consistency and it makes the yummiest (but spicy) sauce!

While the meat is in the oven, you have plenty of time to make the sides. For my tomato salsa, I use tomatoes and red onion diced very fine, with coriander leaves, lime juice and salt/pepper. I made this for a breastfeeding mumma so took it easy on the onion.

For the guacamole, mash the avocados, add the crushed garlic, some very finely diced coriander and lime juice.

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