• Cut beef chuck roll into 3cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef chuck until browned on all sides, 3-4 minutes. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. Add Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1 minute.

• Transfer beef chuck (including pan juices!), the water, brown sugar and butter to the slow cooker, then set cooking temperature to high. • Place lid on slow cooker and cook, stirring each hour, until beef is tender and falls apart, 4 hours. TIP: If you don't have a slow cooker, preheat oven to 200°C/180°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with a lid (or tightly with foil) and bake until beef is tender, 90 minutes.

• When the slow cooker has 10 minutes remaining, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Grate carrot. • In a large bowl, combine carrot, shredded cabbage mix, mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper.

• When the beef is done, reserve some sauce in a small serving bowl, then shred beef using two forks. • Bring everything to the table to serve. • Build tacos by filling tortillas with creamy slaw and Mexican birria-style beef. • Tear over coriander. • Serve with the dipping sauce. Enjoy!