PREP + COOK TIME 6 HOURS 10 MINUTES SERVES 6
1kg piece beef chuck steak
30g packet taco seasoning mix
1 baby cos lettuce
12 mini flour tortillas (300g)
½ cup (120g) sour cream
1 Heat a 5-litre (20-cup) slow cooker on LOW. Rub beef with seasoning mix and place in cooker. Pour 1 cup (250ml) water over beef; cook, covered, for 6 hours.
2 Remove beef from slow cooker. When cool enough to handle, shred meat coarsely using two forks. Discard half the liquid from the slow cooker. Season remaining liquid to taste.
3 Meanwhile, trim and wash lettuce. Shred lettuce or leave the leaves whole.
4 Warm tortillas following packet directions. Top tortillas with lettuce, beef and sour cream; drizzle with a little of the cooking liquid. Season and serve.
Test Kitchen Notes
Storing
Refrigerate beef mixture at end of step 2 in an airtight container for up to 3 days.
Freezing Cool in the fridge in freezer-proof containers, leaving 2-3cm at the top for expansion. Label with the name, date, and number of serves; freeze for up to 3 months. Thaw in the fridge for 24 hours. Reheat in microwave. Continue recipe from step 3.
TIPS & TRICKS
This story is from the Issue 73 2021 edition of The Australian Women's Weekly Food.
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This story is from the Issue 73 2021 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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