Recipe Instructions:
Ingredients
1 kg piece beef chuck steak
30 grams packet taco seasoning mix
1 baby cos lettuce
12 mini flour tortillas (300g)
½ cup (120g) sour cream
sea salt flakes
freshly ground black pepper
Method
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 cooker. Season remaining liquid to taste.
3 Meanwhile, trim and wash lettuce. Shred lettuce or leave whole.
4 Warm tortillas following packet directions. Serve lettuce and beef in tortillas, topped with sour cream and drizzled with a little of the cooking liquid. Season; serve.
Notes
Add grated cheddar in step 4, if you like.Serve with the chunky guacamole.Refrigerate beef mixture at the end of step 2 in an airtight container for up to 3 days, or freeze for up to 3 months; thaw in the fridge.
