Pan fried bread tacos with slow cooker spicy beef

    5 hours 47 min

    A delicious take on the traditional taco. A light, fluffy deep-fried flatbread is topped with homemade refried beans, shredded spicy beef and toppings like grated cheese, lettuce, salsa and soured cream. Most of the cooking time is from using the slow cooker. The beef can also be used for burritos or quesadillas.

    1 person made this

    Serves: 4 

    • Shredded beef
    • 450g diced beef
    • 250ml beef stock
    • 1 small onion, finely chopped
    • 3 tablespoons red wine vinegar
    • 2 tablespoons chilli powder
    • 3 cloves garlic, grated
    • 2 teaspoons ground cumin
    • salt and ground black pepper to taste
    • Flatbread
    • 250g plain flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 240ml milk
    • vegetable oil for frying
    • Pinto beans
    • 4 tablespoons olive oil
    • 1 (400g) tin pinto beans, rinsed and drained
    • 1 tablespoon chilli powder
    • 1 teaspoon ground cumin
    • 1 teaspoon garlic powder
    • salt and ground black pepper to taste

    Prep:35min  ›  Cook:5hr7min  ›  Extra time:5min resting  ›  Ready in:5hr47min 

    1. Mix beef, beef stock, onion, red wine vinegar, 2 tablespoons chilli powder, garlic, 2 teaspoons cumin, salt and black pepper together in a slow cooker.
    2. Cook on High until beef is tender, about 4 hours. Transfer beef from slow cooker to a cutting board. Shred using 2 forks. Return shredded beef to the slow cooker. Cook on High until flavours combine, about 1 hour. Drain excess juice.
    3. Combine flour, baking powder and 1 teaspoon salt together in a large bowl. Pour in milk; mix until a dough forms.
    4. Knead dough on a floured work surface until smooth, about 5 minutes. Let dough rest, about 5 minutes. Divide into 4 equal sections and roll out into 1cm thick rounds. Poke a hole into the centre of each with your finger.
    5. Heat about vegetable oil in a deep-fat fryer or deep saucepan to 175 C. Fry each flatbread until golden brown, 1 to 2 minutes per side.
    6. Heat olive oil in a small pot. Add pinto beans, 1 tablespoon chilli powder, 1 teaspoon cumin, garlic powder, salt and black pepper; stir and mash until heated through, about 5 minutes.
    7. Top fried flatbreads with pinto bean mixture and shredded beef.

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