Mexican Beef Tacos


Mexican Beef Tacos

Cooked low and slow, this pulled Mexican beef brisket is so versatile - eat it in tacos, on nachos, in fajitas or quesadillas, or fill burger buns with it and top with a creamy slaw.

Prep Time:

15 mins

Cook Time:

2 hours 20 mins


Makes 6 x Tacos


Rub Ingredients

1/4t cayenne pepper 

1/2T paprika

1/2T dried oregano

1t ground all spice powder

1t garlic powder 

1/2t coriander powder

1/2t salt and pepper , each

Beef ingredients

1 - 2T olive oil

500g beef brisket- casserole diced

3 garlic cloves, minced

1 onion, diced 

100ml orange juice

1T lime juice

 1/3 400g can crushed tomatoes

1c beef stock

1/4c water

Salt and pepper to taste 

To serve

6 tortillas 

Cherry tomatoes, chopped

Avocado, sliced

Sour cream

Grated cheese


Cooking Instructions
  1. Combine the run ingredients in a bowl. Coat the beef in the rub mixture.
  2. Heat the olive oil in a heavy based pot over high heat. Add the beef in 2 batches and brown well on all sides. Transfer to a plate.
  3. Reduce to a medium heat. Add more oil if necessary. 
  4. Add the garlic and onion and cook for 3 minutes until soft.
  5. Add the orange and lime juice, and scrape the bottom of the pot so the browned bits mix into the liquid. 
  6. Add the crushed tomatoes, stock and water. Mix, then return beef to the pot. 
  7. Put the lid on, bring to a simmer then turn the stove down so it is simmering gently. 
  8. Cook for 2 hours, then remove lid and simmer for another 20 minutes until beef is tender enough to shred.
  9. Remove the beef from sauce, shred with 2 forks. 
  10. Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken. Return the beef and season to taste.
  11. Warm the tortillas and serve with the beef and other suggested toppings.