Super-Hot Trinidad Scorpion Pepper Pulled Beef Tacos

30 minutes

180 minutes

4

Ingredients

2 tbsp The Spice People’s Mexican Taco Spice Mix
1/4- 1/2 of a whole pod -The Spice People’s Trinidad Scorpion Pepper, finely chopped into flakes
1 kg beef, cut into chunks – any cut for a slow cook, ie: chuck, brisket, topside
1 cup beef stock – can use chicken
1/2 cup apple cider vinegar
1 lime
2 tbsp olive oil
1 avocado
2 red onions – finely diced
1 bunch coriander
8 tortillas
salt

Place a heavy-based pot on high heat and add the olive oil. When hot, add your beef chunks in and brown on all sides – set aside on a plate.

Add one of the diced onions into the pot and scrape the bottom to release the sticky bits from the beef – cook for 2-3 minutes until nice and soft. Add your taco spice mix and the scorpion pepper and toss to coat the onion.
Add your beef back into the pot and toss to coat in the spices and onion. Add in your stock, apple cider vinegar and a good pinch of salt. Finely chop half the coriander bunch and add into the stockpot – stalks and all. Bring to the boil then reduce to a simmer and place the lid on.
Cook on low heat, stirring occasionally to make sure the bottom isn’t sticking, for 2.5-3 hours – keep an eye on it and add more stock or water if the liquid goes too low.

In the meantime, place the avocado in a bowl with a generous pinch of salt and the juice of half the lime and mash with a fork. Set aside.
Once the meat is done and tender, remove it from the pot and shred the beef with two forks. Place the shredded meat back into the pot and stir in the juices.
Warm the tortillas through in the microwave or on a hot, dry pan and serve alongside the pulled beef, smashed avo, fresh coriander sprigs, and remaining onion. Dress with the remaining half lime juice and enjoy!