By hitting okay and proceeding to my site, you are agreeing to your data being used in this way.
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!
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
Combine all of the ingredients in your slow cooker.
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.
Break the beef up with a wooden spoon and give it a good stir before serving.
I'm a food writer living in London and the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
My newsletter, ingredient, takes a deep dive into a different ingredient - unusual, basic or seasonal - every month delivering stories, histories and most importantly recipes right into your inbox. It's your new favourite food magazine column, but in email form!
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*