Golden Blaze Beef Soft Corn Tacos

Inspired by Mexican street-style tacos, this recipe brings together tender, flavorful beef with the heat of Golden Blaze. The slow-cooked beef absorbs the fermented chili-garlic spice, creating a juicy, mouthwatering filling for soft corn tortillas. Top with fresh garnishes and a squeeze of lime for the perfect balance of heat, acidity, and texture.

Serves: 4 (8 tacos)

Cook Time: 3 hours (includes slow cooking time)

Ingredients:

For the Beef:

• 1 lb (450g) beef chuck or skirt steak, cut into chunks

• 3 tbsp Golden Blaze 

• 1 tbsp olive oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp dried oregano

• Juice of 1 lime

• ½ cup beef broth (or water)

• Salt and pepper to taste

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For the Tacos:

• 8 small soft corn tortillas

• ½ cup chopped fresh cilantro

• ½ cup diced white onion

• ½ cup diced tomato

• ½ cup fresh corn

• 1 avocado, sliced (optional)

• Extra Golden Blaze and lime wedges for serving

Instructions:

1. Prepare the beef: Heat olive oil in a skillet or Dutch oven over medium heat. Add the onion and garlic, cooking until softened (about 3 minutes).

2. Season and sear: Add beef chunks, season with cumin, paprika, oregano, salt, and pepper. Sear for 3-4 minutes until browned.

3. Slow-cook: Pour in  Golden Blaze , lime juice, and beef broth. Cover and simmer on low for 2-3 hours, until the beef is tender and easily shredded. Add more liquid if needed.

4. Shred the beef: Once cooked, use two forks to shred the beef in the pan, letting it absorb the remaining sauce.

5. Warm the tortillas: Heat corn tortillas on a dry skillet over medium heat for 30 seconds per side until soft and pliable.

6. Assemble the tacos: Fill each tortilla with shredded beef, then top with cilantro, diced onion, tomato and corn. Serve with lime wedges for squeezing.

7. Enjoy! Serve immediately with extra  Golden Blaze  for an extra kick.