Taco night has never been so tasty! This recipe uses chuck roast, an economical cut of beef made for the slow cooker. Serve with our salsa fresca.
1 tsp each ground cumin, coriander and oregano flakes
2 tsp ground chile powder
1/2 tsp each sea salt, ground black pepper and smoked paprika
1/4 tsp ground cayenne pepper
2-lb boneless blade or chuck roast, trimmed
1 tbsp safflower oil
1 small white onion, finely chopped
2 cloves garlic, minced
1 cup low-sodium beef broth
2 tbsp red wine vinegar
1 tbsp Worcestershire sauce
16 6-inch corn tortillas
3 cups shredded romaine lettuce, optional
8 oz crumbled queso fresca or feta cheese, optional
4 plum tomatoes, seeded and diced
1 jalapeño chile pepper, seeded and minced, optional
Juice of 1 lime
1/4 cup finely chopped red onion
Pinch sea salt
1 tbsp chopped fresh cilantro leaves
In a small bowl, combine cumin, coriander, oregano, chile powder, 1/2 tsp salt, black pepper, paprika and cayenne. Rub spice mixture on all surfaces of roast. In a large heavy-bottomed pan on medium-high, heat oil. Sear meat, turning frequently until browned on all sides, 3 to 4 minutes per side.
Transfer meat to a 6-qt slow cooker and reduce heat on pan to medium. Add onions and cook, stirring frequently until softened, about 4 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add broth, vinegar and Worcestershire. Using a wooden spoon, scrape up any browned bits from the bottom of the pan. Bring to a boil, reduce heat to low and simmer for 5 minutes. Pour broth mixture over meat, cover and set to low. Cook for 7 to 8 hours, until the meat is tender enough to pull apart with a fork. Remove meat to a cutting board and shred using 2 forks. Return meat to slow cooker and keep warm.
Preheat oven to 350°F. Wrap tortillas in foil and bake until softened, about 5 to 7 minutes. Meanwhile, in a small bowl, combine all salsa ingredients. To serve, fill corn tortillas with ¼ cup shredded beef and top with 2 tbsp salsa. If using, top with lettuce and cheese.
The rich, deep flavor of braised beef is a perfect match for the subtle, sweet smokiness of ancho chiles. These melt- in-your-mouth tacos serve a crowd and can be made ahead – they’re tailor-made for a taco party!
Warm corn tortillas envelop tender shreds of nutty chicken in this unexpected slow-cooker creation. A tangy fresh mint and cucumber topping brings the Thai-Mexican mingling together for an exotic, spicy meal.