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Slow-cooked steak tacos

Slow-cooked steak tacos

Total Time
8 hr 10 min
10 min
8 hr
Come home to the aroma of slow-simmered steak and spices just waiting to be turned into tacos for dinner. If you prefer, serve the steak and veggies over rice, or use them as a filling for burritos or enchiladas.


Beer, ale

1 cup(s), (250ml)

No added sugar orange juice

½ cup(s), (125ml)

Chilli powder

3 tsp

Ground cumin

1½ tsp

Dried oregano

1 tsp

Ground cayenne pepper


Beef, blade steak, raw

500 g, fat trimmed

Corn tortilla

184 g, (8 x 23g tortillas)

Cherry tomatoes

200 g, halved

Red onion

¼ small, finely chopped

Fresh coriander

¼ cup(s), chopped

Chilli sauce

1 tbs, to serve


  1. Combine beer, orange juice, chilli powder, cumin, oregano and cayenne pepper in a 4.5 litre (18-cup) capacity slow cooker. Add beef and turn to coat. Cook, covered, on high for 4 hours (or low for 8 hours) or until beef is fork tender.
  2. Transfer beef to a cutting board. Using 2 forks shred beef.
  3. Lay tortillas on a clean work surface. Divide beef evenly among tortillas. Top with tomatoes, onion, and coriander. Serve with hot sauce.