Taco Bowls (with slow-cooked beef)
Slow-cooked for 6 hours, spiced shredded beef. Writing this recipe while it’s cooking my mouth is salivating and the whole floor of my apartment building smells delicious.
Mexican cuisine is one of my favorites. I have learned a lot after working a short period of time in a Mexican lunch spot restaurant in central London. The flavors and smells become very nostalgic for me as it was my first job after I moved. I have made my own spin on slow-braised meat that is used for tacos and other dishes. I like to make it as a taco bowl with beautifully fresh and fragrant toppings. The whole dish is quite healthy thanks to all the veggies and lean beef.
Hope this recipe will bring Mexican adventure to your house. Enjoy!
Taco Bowls (with slow-cooked beef )
Equipment
- Slow cooker
Ingredients
For the beef:
- 450 g Beef Steak
- 2 cup Beef Stock
- 2 tbs BBQ Sauce
- 1 tsp Tomatoe Puree
- 1 tsp Fajita Seasoning
- 1 Medium Onion
- 2 Large Garlic Cloves
- 0.5 tsp Dried Thyme
- Salt & Pepper
Sides:
- 1.5 cups White Rice
- 2 Large Ripe Avocados
- 2 Medium Tomatoes
- 1 Large Yellow Bell Pepper
- 1 tsp Fajita Seasoning
- 2 Small Red Onions
- Lemon Juice
- Coriander
- Salt
Instructions
- Set up the slow cooker on low setting and let it warm-up
- Meanwhile, brown up the chopped onion and garlic on a pan with 1 tsp of butter. Place in the slow cooker
- Heat up two cups of water in a small pot and dissolve one cube of beef stock
- Pat dry the meat with a paper towel and season with salt and pepper. You can sprinkle some thyme as well. Lightly brown the stakes (both sides) on the same pan by adding a bit more butter
- Transfer the meat to the slow cooker and pour over the beef stock
- Add al the remaining spices and give it a good mix. Make sure the meat is covered, if not add more water as needed
- Slow cook for 6 to 7 hours. You can also set the slow cooker on high setting and cook for 4 to 5 hours. But remember, the longer the better
- One hour before serving we will get on with all of the sides
- Mash peeled avocados until smooth. Add 2tsp od lemon juice, 2tbs of diced red onion, and coriander. Season with salt to taste and mix well
- Meanwhile, cook your rice according to the packaging instructions. Once cooked add 1tbs of chopped coriander and 1tsp of lemon juice. Mix it all together
- Season the chopped tomatoes with 2 pinches of salt and 2tsp of lemon juice. Add 3tbs of chopped coriander and red onion. Mix all together
- Cut bell peppers into strips, red onion into thin half-moon slices, and toss on a heated pan with 1sp of oil. Season with 1tsp of fajita seasoning. Give it a toss and cook until nicely charcoaled
- Assemble your taco bowls and enjoy! For some spicy kick you can add some tabasco on top