Dinner
Slow Cooked Chipotle Beef Tacos
Recipe by John Gregory-Smith
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For the slow cooked beef
- 1 tbsp chipotle chilli flakes
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp garlic powder
- Juice of 1 lime
- 2 tbsp tomato puree
- 1 tbsp olive oil
- 750ml beef stock
- 1 kg beef shin, off the bone and cut into 4 inch pieces
- Sea salt
To serve
- 3 red onions, finely sliced
- 3 limes
- 12 soft tacos
- 300ml sour cream, to serve
- Shredded lettuce, to serve
- Sea salt
Utensils
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Step 1
Chuck the chipotle chilli flakes, smoked paprika, cumin, garlic powder, the lime juice, tomato puree, olive oil and stock into the pot of the Ninja Foodi Multi-cooker. Mix well and add the beef. The stock should nearly cover all the beef. Put the lid on and choose the slow cooker setting. Cook on high for 4 hours until the meat is super tender and you pull it apart with a fork. Remove the fat and shred with two forks
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Step 2
Take 250ml of the sauce and pour into a small saucepan. Bring to the boil over a medium heat and cook, stirring occasionally, for 15-20 minutes until rich and thick. Pour over the beef and mix well
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Step 3
Meanwhile, pop the onions into a mixing bowl. Add the juice of two limes and really good pinch of salt. Toss together and leave to macerate for 10 minutes
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Step 4
To serve, top the tacos with lettuce, loads of beef, sour cream and onions and serve with the remaining lime cut into wedges
