Beef tacos

I’ve had this chuck steak in the freezer for a while now. When I saw the lovely radishes on sale at Windellama Organics at the Capital Region Farmers Market on Saturday, I had to buy them and make beef tacos. I pulled into my handy stash of amazing chillies from Gewurzhaus and picked a few I thought would go well with beef. I’m really taking a liking to this slow cooker protein and add salad meal combination. It works a treat!

Serves 4

1

kilogram

beef chuck steak

2

whole

Mulatto chillies

2

whole

Pasilla chillies

1/2

teaspoon

salt

12

tortilla

1

small

red onion

1

bunch

radish

1/2

bag

rocket

1

bunch

coriander

200

milliliters

sour cream

Break up the chillies by tearing, crushing or chopping. Add the chilli and seeds to a slow cooker and discard the stalks.

Beef tacos

Beef tacos

Make a frying pan very hot. Brown the steaks on both sides and place in the slow cooker on high for eight hours. Shred the meat with two forks.

Peel the onion and slice very thinly with a very sharp knife. Set aside.

Slice the radishes. Place the slices in a bowl of ice cold water until desired.

Heat the tortillas in a dry frying pan until just coloured. Place a quantity of shredded beef in the tortilla, top with onion slices, radish slices, coriander leaves, rocket and a dollop of sour cream. Eat immediately.

Enjoy!

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About Susan

Susan is the ACT Convenor of the Women's International League for Peace and Freedom. She is currently undertaking a PhD in International Relations. Susan continues to work on the Annual Civil Society Dialogue on Women, Peace and Security.
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