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Slow Cooked Beef Tacos with Fresh Guacamole

5 from 5 votes
Slow Cooked Beef Tacos with Fresh Guacamole are the ultimate easy comfort-food dinner. It's tender juicy beef simmered low and slow in bold spices, then tucked into warm homemade tortillas and topped with creamy homemade guacamole. This recipe is packed with flavors and it's perfect for busy days, meal prep, or casual family gatherings, delivering restaurant-style tacos right at home with minimal effort.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 5 people
Course: Dinner, Main Course, Side Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Beef:
  • 2-2.5 lbs Beef chuck roast
  • 1/4 Cup Olive oil extra virgin
  • 1/4 Cup Tomato paste
  • 1/4 Cup Soy sauce
  • 1 Tbsp Honey
  • 1 Tbsp Apple cider vinegar
  • 1 Tbsp Pickled jalapenos chopped
  • 4-5 Chipotle chilies in adobo sauce
  • 1 Tbsp Fresh thyme
  • 1 Tbsp Oregano
  • 1 Tbsp Smoked paprika
  • Salt & pepper to taste
For the Tortillas:
  • 500 g All-purpose flour
  • 1 tsp Salt
  • 1 tsp Baking powder
  • 80 g Olive oil
  • 250 g Warm water
For the Guacamole:
  • 100 g Onion (about 1/2 an onion)
  • 30 g Lemon juice (about 1 lemon)
  • 1/2 tsp Salt
  • 200 g Tomatoes (about 2 small tomatoes)
  • 400 g Avocados (about 3 large avocados)
For the Toppings:
  • Lettuce
  • Tomatoes diced
  • Green onions chopped
  • Red pickled onions (see Doener/Kebab recipe)

Equipment

  • 1 Crockpot

Method
 

How to make the Slow Cooked Beef:
  1. In a small bowl combine the olive oil, tomato paste, soy sauce, apple cider vinegar, honey, smoked paprika, thyme, oregano, salt and pepper. Chop the chipotle chillies into small pieces and add to the sauce mixture.
  2. Wash and pad dry the beef chuck roast and place it into the slow cooker. Pour the sauce over the roast, tossing to coat. Add 1 cup of water, cover and slow cook for 2 1/2 - 3 hours or until very tender. You will know when the beef is ready when it pulls apart very easily with a fork.
Meanwhile make the Tortillas:
  1. Place flour, salt and baking powder into mixing bowl and mix 10sec/speed 3.
  2. Add oil and water knead Dough/2min.
  3. Transfer dough onto a floured work surface and shape into a ball, cover with kitchen towel and leave to rest at room temperature for 15 minutes.
  4. Divide dough into 5 portions and roll out into circles. Dusting with flour as needed if dough is sticky.
  5. Place a large, heavy-based frypan over medium-high heat. Place 1 tortilla into pan and fry for approx. 1 minute, or until tortilla bubbles and starts to brown. Turn tortilla over and fry for 30 seconds- 1 minute. Transfer onto a large plate and cover to keep warm. Repeat frying with remaining tortillas. Serve warm.
Make the Guacamole:
  1. Place onions, lemon juice, and salt into mixing bowl and chop 5sec/speed 5. (you can add cilantro if you want)
  2. Add tomatoes and chop 3 sec/speed 5.
  3. Add avocado and mix 5-10sec/speed 5 without the blade. Adjust seasoning to taste. Serve immediately or refrigerate until ready to serve. Tip place the avocado pit into the guacamole if will prevent it from browning.
Assemble the Tacos:
  1. Fill the tortilla with shredded beef, add a generous spoonful of guacamole, and top with your favorite garnishes, such as diced tomatoes, green leafy lettuce, chopped green onions and red pickled onions is a nice combination. Enjoy!

Notes

Storage & Meal Prep
  • Refrigerate leftovers up to 4 days
  • Freeze shredded beef for up to 3 months
  • Reheat with a splash of broth to keep it juicy