Slow-cooker steak tacos
1 cup(s), (250ml)
1 large, squeezed to make ½ cup (125ml) juice
1 tbs, Mexican
Lean beef blade steak
450 g, (buy 500g), fat trimmed
224 g, (8 x 28g)
Coleslaw mix, without dressing
2 medium, roma variety, deseeded, finely chopped
½ medium, finely chopped
¼ cup(s), chopped
1 medium, wedges, to serve
- Combine stock, orange juice and chilli in a 5.5L (22-cup) slow cooker and season with salt. Add beef and turn to coat. Cover with lid. Cook on high for 4 hours (or low for 8 hours) or until steak is fork tender.
- Transfer steak to a cutting board, shred using two forks then return to cooker.
- Heat tortillas following packet instructions. Divide steak evenly among tortillas, then top with coleslaw, tomatoes, onion and coriander. Fold tortillas in half to enclose filling. Squeeze over fresh lime wedges to serve.