Who doesn’t love a bit of Mexican food! This recipe takes a bit of time but it is well worth it and is a great one to share with friends and family.

I use a slow cooker to cook the beef but if you don’t have one you could also use an oven on a low temperature.

With tacos, you can go hard or soft, I like the soft tacos but it is up to you which one you go for, both work well.

Ingredients

1.5kg Beef Blade Roast

1 sachet of taco seasoning mix

1 tin of chopped tomatoes

1 packet of soft tacos

1 tin of corn

1 lime

1 red onion

1 tomato

1 bag of fresh rocket

2 avocadoes

1 bunch of coriander

Salt and Pepper

Method

Coat the beef with the taco seasoning mix and add to the slow cooker with the tin of tomatoes, cook on auto for about 8hrs.

Once your beef is looking good – it should be falling apart when you try lift it with tongs – start putting together the accompaniments.

Finely chop the red onion, tomato and coriander stalks, roughly chop the coriander leaves.

Make a corn salsa by combining the drained corn, ½ of the red onion, ½ of the tomato, ½ of the coriander. Squeeze in ½ the lime and add salt and pepper to taste.

Make a guacamole by peeling and deseeding the avocado, in a bowl, mash it with a fork roughly (I live to leave it a bit chunky), then add the remaining red onion, tomato, coriander, lime, salt and pepper. Stir to combine.

Heat up your tacos either in the microwave or in the oven wrapper in aluminium foil.

Lastly, break up your beef, it should literally fall apart as you pick it up, use a fork or tongs to break it up.

Serve the beef with your corn salsa, guacamole, rocket and tacos and let everyone help themselves.