Name: Slow Cooked Mexican Shredded Beef Tacos
Prep time: 30 min
Cook time: 7 h
Total time: 7 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 x 1400g topside joint; 3 tablespoons olive oil; 3 tablespoons achiote paste (recipe below); 5 cloves garlic - finely chopped; 1 large onion - finely chopped; 400ml chopped tomatoes; 2 chilli peppers slit lengthwise down the centre; 500ml water or beef stock; 2 tablespoons ground cumin; 2 tablespoons oregano (preferably Mexican oregano); Salt and freshly cracked pepper to taste

Jump to Recipe

This is one of those recipes that just plain gets it. Back when I was at high school in California, the local taco trucks were the place to be.

My friends and I would often escape our closed campus school to drive into town for a box full of shredded beef tacos.

Shredded beef tacos are easy to make because you can simply place your beef and spices in the oven and let the beef cook itself to perfection over six hours.

Yes, those taco trucks were convenient but there is nothing like homemade.

I always use achiote paste when cooking Mexican beef this way.

It's the only way to get that authentic taco truck shredded beef flavour. The natural red colouring looks great too.

Achiote (Annatto) seeds and paste is available at Mexican grocers and many supermarkets. You can also find it online.

I like to use corn tortillas for my shredded beef tacos. You could also use flour tortillas. Top the tacos with pico de gallo, cheese, sour cream or whatever else you fancy.

A word about corn tortillas

Corn tortillas like those you find in the US and Mexico can be difficult to find in other countries. I have seen corn tortillas at supermarkets in the UK but they are not the real deal.

I purchase mine in the UK from The Cool Chilli Company.

Achiotte seeds — Achiotte paste is optional but tastes great if you can find the achiote seeds.

Making Mexican slow cooked beef — Start by seasoning your topside and then browning in hot oil.

Making slow cooked Mexican beef tacos — Ready for the oven

Slow cooked Mexican beef — After six hours in the oven.

If you like these shredded beef tacos, you might like to try some of these recipes too...

Easy homemade chilli con carne
Camping burritos
Grilled fish tacos
Roast leg of lamb with chimichurri sauce
Easy salsa recipe
Homemade Pico de gallo
Raw oysters with chipotle and lime sauce

Recipe

Slow Cooked Mexican Shredded Beef Tacos

Yield: 6

Prep Time: 30 minutes

Cook Time: 7 hours

Total Time: 7 hours 30 minutes

Ingredients

1 x 1400g topside joint
3 tablespoons olive oil
3 tablespoons achiote paste (recipe below)
5 cloves garlic - finely chopped
1 large onion - finely chopped
400ml chopped tomatoes
2 chilli peppers slit lengthwise down the centre
500ml water or beef stock
2 tablespoons ground cumin
2 tablespoons oregano (preferably Mexican oregano)
Salt and freshly cracked pepper to taste

Instructions

Pre-heat your oven to 150c (300f)
Start by making your achiote paste.
Place about ½oz of achiote seeds in a spice grinder and grind to a fine powder.
Add 2 tablespoon of white wine vinegar and blend to a paste.
Add 3 cloves garlic and blend.
Rub the topside with the achiote paste, salt and pepper, oregano and cumin.
In a heavy bottomed saucepan that has an oven proof lid, heat the oil over medium high heat and brown the beef topside all over
Once browned, add the onions and let them fry in the oil for about three minutes.
Add the garlic, tomatoes, chilli peppers and stock and then cover.
Place in the oven and cook for about 30 minutes. Reduce the heat to 100c (200f) and allow to cook for six to seven hours turning the meat every now and then in the liquid.
When ready, you will be able to easily break the meat apart and shred it. The sauce will reduce during cooking into a thick sauce.
Stir the shredded beef into the sauce and serve wrapped in lightly fried corn tortillas or soft white flour tortillas.
Top with sour cream, pico de gallo salsa, guacamole and/or grated cheese to make your tacos amazing.