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Spicy Braised Beef Tacos

Daniel Devereux
Spicy beef tacos topped with guacamole and a tangy sour cream dip!
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Dinner, Lunch
Cuisine Mexican
Servings 6 servings

Equipment

  • Cast iron pot or instant pot
  • Cooking spoon
  • Chopping board
  • Sharp knife
  • 2 bowls
  • Fork

Ingredients
  

Braised Beef

  • 400 g lean beef steak diced
  • 1 onion
  • 6 garlic cloves
  • 1 red pepper
  • 3 green finger chillies
  • 1 red chilli
  • 1 tsp cumin
  • 1 tsp dried rosemary
  • 1 tsp chilli powder
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp ground black pepper
  • ½ tsp ground coriander
  • ½ tsp mixed herbs
  • 1 bay leaf
  • pinch of cinnamon
  • pinch of thyme
  • 200 ml red wine
  • 500 ml beef stock

Guacamole

  • 1 ripe avocado
  • 1 tbsp diced red onion
  • 1 tbsp chopped fresh coriander
  • 1 tbsp lime juice half a lime squeezed
  • 3-4 cherry tomatoes diced

Sour Cream Dip

  • ½ cup sour cream
  • 1 tbsp lime juice half a lime squeezed
  • ½ tsp white pepper
  • ½ tsp black pepper
  • 2 tbsp chopped chives

Taco Toppings

  • 6 mini tortilla wraps or soft taco shell
  • diced red onion
  • chopped fresh coriander
  • chopped fresh green chilli

Instructions
 

Braised Beef

  • Wash and dry your beef and set aside.
  • Heat some vegetable oil in your cast iron pot and sauté onions until soft, about 2-3 minutes. Next add garlic and sauté for another minute.
  • Add the beef and sauté until the beef has browned all over - about 5 minutes.
  • Throw in the chopped pepper and chillies and sauté for about 3 minutes or until soft.
  • Add all of the dried spices and herbs and mix well. Pour in the wine to deglaze the pan. Leave to allow the alcohol to cook off - about 5 minutes.
  • Add the beef stock stir and cover and allow to come to the boil. When boiling stir again and turn the heat to low. Set a timer for 1 hour and leave to simmer.
  • After 1 hour check your beef stir and test for seasoning. Recover and leave for another 1 hour minimum. After 2-3 hours your beef is done and ready for pulling and loading into tacos!

Guacamole

  • Cut your avocado and remove the fruit into a bowl using a spoon. Mash the avocado well using a fork.
  • Finely dice 1 red onion and set aside half for the topping. Pour the rest into the guacamole bowl.
  • Finely chop washed fresh coriander, again set aside half to be used for the topping.
  • Wash tomatoes and dice finely then pour into guacamole bowl.
  • Squeeze half a lime into the guacamole and stir everything well. Taste and add salt and pepper to your taste.

Sour Cream Dip

  • Pour the sour cream into a bowl, squeeze half a lime into the bowl and add your finely chopped fresh chives. Season with salt and pepper to your taste.

Taco Building

  • Using a tong remove the beef from your pot onto a plate and use a fork to pull the beef apart.
  • Heat a pan on the stove, when hot place your tortilla in the pan and heat for about 30 seconds to 1 minute on each side. Be careful not to overdo it.
  • Load your tacos with the pulled beef and pour on a little sauce from the pot. Spoon on some guacamole and sour cream dip and sprinkle with the reserved topping for extra spice, bite and freshness.

Notes

You can put whatever toppings you like with these tacos. It’s all about personal preference and what you have in the fridge. Use any fresh herbs you like or even some fresh salsa! 
Keyword Beef, Meat, Savoury, Summer