1-1.2kg beef chuck/brisket roast
1 cup beef stock
2 tsp salt
1 tsp chilli powder
2 tsp cumin powder
1 tsp coriander powder
2 tsp onion powder
1 tsp garlic powder
2 limes quartered
1 tbsp (15ml) NON-CONCENTRATED* or 1 tsp (5ml) CONCENTRATED Smoked Flavours Hickory, Mesquite OR Hickory & Oak liquid smoke
6 flour tortillas
sour cream (optional)
chopped cilantro (optional)
2 tomatoes chopped (optional)
*Our new less concentrated formulation, ideal for home cooking.
Mix the salt, chilli, cumin, coriander, onion and garlic powder together and rub over beef roast. Wrap the beef in plastic wrap and refrigerate for at least 2 hours or up to 8 hours.
Add beef to slow cooker and turn onto low.
Mix the liquid smoke with the beef stock and pour over beef.
Cover and cook on low for 8 hours until the meat is easily shredded with a fork.
Heat up flour tortillas.
Serve on warm tortilla with sour cream, tomatoes, chopped cilantro and squeezed lime.