Gather your friends and family around the campfire for these flavour-packed tacos with Mexican pulled beef, a delectable addition to your camping menu.
When camping, keep any leftover beef stored covered in an electric cooler or fridge and serve on sandwiches the next day.
Looking for more pulled beef recipes? Try this pulled beef ragu with spaghetti or a slow cooker pulled beef with barbecue sauce.
Ingredients
Method
Heat a heavy-based saucepan over high heat. Add 1 tablespoon of oil; cook half the beef for 2 minutes each side or until browned. Transfer to a plate. Repeat with remaining beef.
Add remaining oil, the onion and garlic to pan; cook, stirring for 5 minutes or until softened. Add spice mix; cook, stirring for 1 minute or until fragrant.
Stir in orange juice, scraping the bottom of the pan; bring to the boil. Add canned tomatoes, stock and beef, stirring until well combined; bring to the boil. Season.
Cover pan with a tight-fitting lid; reduce heat to low. Cook for 1 hour 30 minutes. Remove lid; simmer, uncovered, for a further 30 minutes or until meat is tender enough to shred. Shred beef in
pan using two forks.
Spoon shredded beef into tortillas; top with avocado and tomatoes. Serve with coriander and lime wedges.
