spicy shredded beef tacos

By Shivani

Ingredients

• 2 tbsp Western Family canola oil
• 1 certified Angus Boneless Sirloin Tip Roast,
• 1 about 1 kg
• 2 tbsp Longo’s Peri Peri Spice Mixture
• 1 jar (700 mL) Longo’s tomato basil pasta sauce
• 2 pkgs (133 g each) hard taco shells or 2 bags
• (340 g each) Longo’s small fl our tortillas
• 1 cup sour cream

Preparation

Step 1

In a small bowl, combine the canola oil with spice
mixture and rub half all over roast.

Heat a large nonstick skillet and brown roast on all sides. Place in slow cooker. Add pasta sauce and any remaining spice mixture to skillet and bring to the boil, scraping up brown bits. Pour into slow cooker. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours or until meat is very tender. (If possible, turn meat 2 or 3 times to be submerged in the liquid so exposed side will not dry out.)

Remove roast from juice and let stand for 10 minutes.
Using two forks, pull roast apart and return to slow cooker and stir into sauce to combine. Season with salt and pepper to taste.

Fill taco shells with about 1/3 cup of the meat mixture and top with sour cream, chopped tomatoes and chopped avocados.
Tip: For our photo we added chopped tomatoes and avocados for great colour and added flavour to the tacos. You will need about 1 each large tomato and avocado, diced.