It's almost impossible to go wrong with any kind of Mexican food. Not only is it full of flavour and fresh ingredients, but is also always a great cuisine for sharing. Think nachos, fajitas, guac and chips - the possibilities are endless! These shredded beef tacos are perfect for sharing, though you may not want to! Cook everything in the one pot, and put it straight on the table. No unnecessary cleaning and I promise, no leftovers!
My nieces and nephew absolutely love Mexican food (even if Lolly cries when her tacos fall apart), so I cannot wait to try this out on them. These are a great "make your own" dish kids can get involved in at the dinner table, so I'm sure it will be a big hit!
Pair this rich shredded beef with a fresh pico de gallo (recipe also below) and you've got an explosion of flavour; these are certainly no ordinary packet mix tacos! The tinned tomatoes break down in the oven to make their own sauce, so you don't need to serve these with any salsa. You can also switch up your spices if you want the beef more/less spicy. Below is a very standard taco mix seasoning, but if you have a favourite recipe, substitute the spices as necessary.
Ingredients:
800g Rump Steak
400g (1 Tin) Diced Tomatoes
1 Tsp Ground Cumin
1 Tsp Paprika
1/2 Tsp Cayenne Pepper
Salt and Pepper, to season
1 Tbs Rice Bran Oil
For the Pico De Gallo:
1 Tomato, finely diced
1/2 Red Onion, finely diced
1 Tbs Fresh Coriander
1 Tbs Fresh Parsley
Salt and Pepper, to season
To Serve:
8 Mini Tortillas
Sour Cream
Shredded Lettuce
Let's Make These Tacos:
Pre heat oven to 100 degrees fan forced
Combine spices and rub over steak. In a fry pan, heat oil and sear steak until brown.
Place steak in a casserole dish and add diced tomatoes. Cover with lid and bake for around an hour and a half/2 hours
To make the pico de gallo, combine all ingredients in a small bowl and set aside for serving.
Once the meat is fully cooked, take two forks and shred the meat. Keep the meat in the casserole dish so you can serve it in the same cooking pot.
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