Easy slow cooker Mexican beef
Tacos are always a winner with the kids, but if you want a meal ready when you walk in the door this easy pulled Mexican beef could be your solution. Using the slow cooker you can cook it on low and put on before you go to work or you can do the shorter version if needed. An additional bonus of using the slow cooked method is you can use cheaper cuts of meat, but due to the cooking process, the meat will still be beautiful and tender.
Slow cooked Mexican beef Photo: Nicole Avery
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- 1 cup passata
- 1 tsp chili powder
- 2 tsp cumin powder
- ½ tsp dried oregano
- 1 tsp salt
- ½ teaspoon black pepper
- 1 - 2 garlic cloves
- 1kg beef topside (or preferred cut of beef)
In a small bowl add passata, the dry herbs and spices and crush the garlic. Mix with a fork so well combined. Place beef in the slow cooker and pour the passata over the beef. Set slow cooker to cook for 4 - 5 hours on high or 8 - 9 hours on low.
To test if the meat is ready, simply use a fork to break away a piece of meat. If it is ready the meat will just start to fall apart easily. Once ready remove the beef from the slow cooker and place onto a large baking/lasagne dish. Using two forks pull apart the meat.
You can use this meat as taco filling, in salads or serve with Mexican rice and vegetables.
Nicole Avery is a Melbourne mum to five beautiful kids. She is the master organiser behind the popular parenting blog Planning With Kids and the author of a book by the same name, where she shares tips and tricks for organising the chaos of family life.