Slow cooker shredded beef tacos with mango & burrata




Yield 10

These delicious fusion tacos are slow-cooked in red wine, chili, tamarind and lime juice. The meat is shredded and served with mango, avocado, burrata cheese and salsa.



  1. Mix the first 6 ingredients together in a small bowl. Slice the brisket into three pieces and rub the three pieces all over with the seasoning. Set aside.
  2. Toast the dried chili peppers in a hot dry pan for a couple minutes. Remove and seed. Tear into 1 -2" pieces and put in a food processor, whirl the chilies on high to break up. Add with 1 cup water, tamarind paste and lime juice and process to combine.
  3. Scatter onions and garlic in bottom of the slow cooker. Place the brisket pieces on top of the onions and garlic and pour in the chile, water, lime and tamarind mixture. Pour in the red wine and turn the pieces of brisket with tongs to coat all of the meat in liquid. Place meat fat-side up, cover and cook on high for 30 minutes. Reduce heat to low and cook for 8 hours, or until the meat can be easily shredded with two forks.
  4. Remove meat from slow cooker and let cool on a cutting board. Skim off any visible fat floating on top of the cooking liquid and strain into a sauce pan. Bring to a boil and cook on medium high until sauce is reduced to about 3/4 cup. Remove from heat and set aside.
  5. Shred beef with two forks and put in a bowl. Pour reduced sauce on top of the meat and toss to combine.
  6. Arrange the shredded beef, mango slices, lettuce and burrata on a platter. Season the mango, avocado and burrata cheese with Tajin fruit spice. Add lime wedges and cilantro for garnish.
  7. Heat the tortillas on a griddle for 15 seconds or so on each side. Serve with roasted tomato salsa.

Recipe by Something New For Dinner at