- Place beef in slow cooker. Add hot sauce, spices, herbs, seasonings and lime juice. Cover.
- Let simmer for 8 hours on low heat or 5 hours on high heat, until meat is tender and shreds easily with a fork. Remove beef from slow cooker and shred with 2 forks. Skim fat off the top of the cooking liquid in the slow cooker. Return beef to slow cooker, stirring to coat with sauce. Keep warm.
- For the radish salad, combine all ingredients in a medium bowl. To serve, fill 2 corn tortillas with pulled beef and top with radish salad, Cotija cheese and chopped avocado. Drizzle with hot sauce to taste.
CHEF’S SECRET
Before you put the beef in the slow cooker, sear it on all sides in a hot pan with a little oil. This caramelizes the meat drippings, adding a layer of complex flavour to your dish.
Add a touch of extra virgin olive oil and a pinch of lime zest to your radish salad for a burst of fresh flavours that balance the beef.
Serve with lime wedges for your guests to squeeze over their tacos. The acidity of the lime juice brightens up the other flavours and lends a welcome freshness.
Put the Cotija cheese in the freezer for 10 minutes before crumbling it. This makes it firmer and easier to crumble finely so the salty flavour is evenly distributed.
These reimagined tacos are a celebration of authentic flavours and culinary creativity. The classic taco becomes an unforgettable taste experience with this unbelievably tender and juicy slow-cooked beef. Infused with a distinct spice blend and the added kick of Cholula Original Hot Sauce, the textures and flavours in each bite weave together seamlessly. Wrapped in a warm corn tortilla and topped with crunchy radish salad, crumbled Cotija cheese and creamy avocado, these tacos will awaken your taste buds and feed your sense of adventure. Get ready to try a taco unlike any other as you enjoy the simple pleasure of ingredients that complement each other perfectly.