Tippled Cow Beef Tacos in Tequila and Lime

A stiff drink and a steak; is this not the recipe to win the heart of any warrior? What if this warrior was not one barbarian, but a whole hoard of warriors? What if the libations laid out before the approaching army as tribute were drank by the sacrificial beast? Well after a quick drive to the local to get more booze, you should be sure to slaughter said beast and give these Marauders the best of both worlds… Boozy Beef Tacos!

After all, what is best in life? 

Conan would say,

 “Crush your enemies. See them driven before you. Hear the lamentations of their women.” But it is clear that this Cimmerian had never tried Mexican food. 

Is there anything better than a taco; the most versatile of sandwiches? They can be soft or crunchy. Creamy or crisp Tangy and cheesy and meaty and packed full of spice! Filled with fresh ingredients that drip from its casing like a salivating puppy as though the taco itself is begging to be eaten. Best of all, they can be consumed with that sweet agave nectar spirit Tequila. 

Slice those limes and swig your cerveza as The Culinary Barbarian brings you his Tippled Cow, Beef Tacos in Tequila and Lime.

Beef Tacos


1kg topside beef roast, cut into 3 inch chunks

1 red onion, sliced

440g can crushed tomatoes

1 red capsicum, thinly sliced, 

1 cup beef stock


Juice of 2 limes

1/4rd cup tequila

2 tsp smoked paprika 

2 tsp sweet paprika

1tsp ground chilli

2tsp cumin

½ tsp cinnamon 

½ tsp allspice

½ tsp ground black pepper

2 garlic cloves, crushed

1 tbsp minced onion

2 tsp salt

2tbsp oil

To Serve:

Sour cream

Shredded cheese


Taco shells or tortillas 


  1. In a food processes or mortar and pestle combine wet and dry marinade ingredients until a fine paste is formed.
  2. In a bowl, rub the mixture into every surface of the beef until coated all over. Cover with cling film and refrigerate for at least 3 hours, preferably overnight.
  3. Preheat oven to 160° C, Pour 2 tbsp of oil into a heavy based casserole dish over high heat, fry the beef until sealed on all sides. Remove the beef and set aside, reserving any juices. Line the pan with the sliced onions and capsicum and return the beef to the pan. Add tomatoes and stock, bring to a simmer.
  4.  Cover, and place in the oven for 2 ½ to 3 hours until the sauce has thickened and the meat is falling apart. Shred the beef with 2 forks and serve with salsa, sour cream, chopped coriander and tortillas.