Recipe: Simple Slow Cooker Shredded Mexican Beef Wraps

Slow Cooker Shredded Mexican Beef Wraps

This weekend, as you’ve already probably seen splashed all over my Instagram, my best friend got married in a big, two day affair and since Thursday we’ve been selecting wholesale blooms, arranging floral arrangements, making floral cake toppers, building centrepieces and making sure every last detail of both venues were as beautiful as possible. Rewinding to Thursday when we were up early to visit New Covent Garden flower market for all the flowers, I spent the afternoon at the bride and grooms helping them prepare dinner for their respective parents and in-laws.

We had a massive amount of fun dancing around the flat, preparing more wedding items and cooking in the sunshine streaming through the windows, but by the time I’d got home the last thing I wanted to do was make dinner for J and I. Luckily I’d planned ahead with – Cinco de Mayo being just around the corner after all – a slow cooker full of slow cooked Mexican-style beef, ready to be stuffed into build-your-own, handheld wraps.

I’ve adapted this slow cooker beef recipe to suit smaller families / couples and English ingredients from Fox & Briar. It was one of the first things I both made in the slow cooker, and when we moved into our new flat almost a year and a half ago now (can you believe it is now time for us to be house hunting again as our new landladies want to move in themselves?) – it is just perfect when you know you are going to be busy, but you still want something delicious for dinner!

By way of toppings, go with whatever you have in the fridge or whatever you fancy, but I put out cubed avocado and chopped radish (I was to tired to make guacamole!), homemade (I’d done it ahead – my recipe is in my first cookbook Student Eats) pico de gallo salsa, grated cheese, soured cream, fresh coriander and lime wedges. This is the moment to embrace the flour tortilla, stuffing each one as much as you can!

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Simple Slow Cooker Shredded Mexican Beef Wraps

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 4-8 hours
  • Total Time: 4-8 hours
  • Yield: Serves 2-3 1x
  • Category: Slow Cooker
  • Cuisine: Mexican


An easy, slow cooker-friendly recipe for shredded Mexican-style beef that is simply delicious stuffed into soft flour tortilla wraps before being loaded up with cheese, avocado, soured cream and homemade tomato salsa.


  • 1 x 400g (14 oz) Pack Diced Braising Steak
  • 1 Small Onion, finely chopped
  • 2 Large Garlic Cloves, crushed
  • 1 tbsp Tomato Puree
  • Juice of 1/2 Lime
  • 1/2 tbsp Chilli Powder
  • 1/2 tsp Cumin
  • 1/2 tsp Sweet Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Sea Salt


  1. Combine all of the ingredients in your slow cooker.
  2. Cook on low for 7-8 hours or high for 3-4 hours. I like to let the meat cook for as long as possible; depending on how tight your lid fits, you may need to add a splash of water during the last hour or so if the beef starts to dry out.
  3. Break the beef up with a wooden spoon and give it a good stir before serving.