Pulled beef tacos with chipotle slaw




  • 700g rump roast
  • 1 medium brown onion, sliced
  • 2 cloves garlic, minced
  • 100g La Morena Chilpotle Peppers in Adobo
  • 1 bottle, root beer
  • Salt and coarse black pepper, to season
  • 2 Tbsp Tio Pablo Spicy, Roasted Sunflower Seeds 
  • 2 Tbsp roasted sesame seeds
  • ½ cup white cabbage, sliced 
  • ½ cup red cabbage, sliced

  • 1 carrot, grated 
  • ½ red onion, sliced 
  • 4 Tbsp mayonnaise
  • 4 Tbsp plain unsweetened yoghurt 
  • 1 clove garlic, mashed 
  • 1 tsp honey 
  • 2 Tbsp chopped La Morena Chilpotle Pepper in Adobo Sauce 
  • pinch of salt and coarse black pepper, to taste
  • 1 packet Tio Pablo Chicas Tortillas (18pk), to serve 
  • Tio Pablo Salsa Picante de Piña, to serve


Season the rump roast with salt and pepper and place in a slow cooker. Add brown onion, garlic, chilpotle peppers, root beer, sunflower seeds and sesame seeds, cover and turn cooker onto low. Let cook for 5-6 hours, turning meat every few hours. Meat should fall apart when shredding.

In a bowl, combine cabbages, carrot and onion. In a small bowl add remaining ingredients for dressing and stir through slaw.

Place Chicas Tortillas onto a grill to warm through (or place in tinfoil and let steam in the oven), Add slaw onto the tortillas, then meat and top with Tio Pablo Salsa Picante de Piña.