As a kid in California, Sundays were a day spent with family at the local park. My Mom would pack bologna sandwiches, that big box of Laura Scudder potato chips, a watermelon and a gallon size of lemonade. That was all we needed to enjoy those all-day trips. When we moved to Texas, things were a little different and Sundays became special for a different reason. Sunday morning beef tacos were and still are my most favorite tacos.
After Blanca’s Mexican Food
After my parents closed their restaurant, they remained self-employed. To earn some extra money, they often would sell used items at the local flea market in Houston/Pearland. It was not an easy task, to say the least. So, in preparation for the long hours at the flea market, my mom would slow cook a chuck roast in the crock pot. Early Saturday mornings would consist of some quick chorizo con huevo tacos, but on Sunday we would feast on the most delicious beef tacos or tortas out of the slow cooker. A quick pico de gallo and sliced avocado was all we needed to enjoy this tasty meal.
My parents at the flea market…they always made the best of it.
While most families were attending church service, my parents were hard at work setting up their goods at the flea market. It was not always a successful weekend, but the trips I made with my parents to the flea market taught me to work hard at whatever I did in life. If it were not for the stories and inspiration behind the recipe, it would just be another taco recipe. This is my version of mom’s flea market tacos.
Let’s get started! Don’t forget to let the meat rest at room temperature for 30 minutes before you begin to cook!
I must confess that my favorite way to prepare this recipe is the braising method on the stove top!
You definitely go the faster route and pull out that pressure cooker. It works great and cooks in 90 minutes!
The salsa and garnish as just as important and the fillings for the tacos!
Roasted Tomatillo Serrano Salsa with Avocado. This another variation the the “Green Sauce” as my friends have named it!
5 large tomatillos, peeled and washed
2 cloves garlic, skins on
4 serrano peppers, stems removed
2 Anaheim peppers, stems removed
1 large avocado
1/2 cup water or as needed
1/3 cup cilantro
Juice of 2-3 key limes or 1 regular lime
Salt and fresh cracked pepper to taste
In a large skillet at medium heat, add the tomatillos, garlic, serrano and Anaheim peppers. Drizzle with a little olive oil and roast/char for 15 to 20 minutes, turning as needed.
Transfer the Anahiem peppers to a plastic bag and let them steam and cool. Once cooled, remove the stems, blistered skins and seeds. Remove skins from garlic.
Transfer all of the ingredients to the blender. Blend until smooth. Taste for salt. If it’s too thick, mix in a little more cold water. Garnish with a little more cilantro.
Cebollas en Escabeche
Pickled Sweet Onions and Radish~ Cebollas en Escabeche. I have prepared various versions of this recipe. I met a great Mexican chef, Alex Perez through my food page and his version of this recipe also included habanero peppers. If I had some, I would of added them too! Love, love, love a little hint of habanero in any escabeche! You must check him out on YouTube!
Cebollas En Escabeche
1 large red or white onion, sliced thin
10 large radishes, sliced thin
4 serrano peppers, sliced thin with seeds
Juice of 10 key limes or 3 regular limes
4 tablespoons olive oil
1 1/2 teaspoons oregano, crushed
Salt and fresh cracked pepper to taste
Combine all of the ingredients and let sit for 1 hour before serving. Store in an airtight container in the refrigerator for one to two days. The radishes will overpower the flavors of the rest of the ingredients. If you want to preserve them longer, eliminate the radishes. The variation below is prepared with red onions, no radishes and 1 additional habanero pepper.
I love this quote! “A taco is only as good as the salsa running down your arm!”
Gosh, what would life be like without salsa? I don’t to think about it!
Slow Cooker Beef Tacos
Ingredients
- 1/2 large onion, diced
- 3 fresh jalapeños, sliced into strips
- 3 large garlic cloves, sliced or roughly chopped
- 1 c pickled jalapeños strips 6 large jalapeños
- 2 Roma tomatoes, sliced into strips
- 1 1/2 cups chicken, beef broth or water
- 1/2 cup brine from pickled jalapeños
- 3-4 tbsps Maggi sauce or Worcestershire sauce
- 1 tsp crushed Oregano
- 1 1/2 tsps. Salt
- 1 1/2 tsps. Fresh cracked Pepper
- 1 ½ tsps. Granulated Garlic
- 2 1/2- 3 pounds chuck roast some marbling and fat yields more flavor!
Chile Piquin Pico de Gallo
- 3 large Roma tomatoes diced
- 1 clove of garlic minced
- 3/4 c white onion, finely diced
- 1 serrano pepper, finely diced
- 1 1/2 tsps dried, crushed chile piquin
- 1/3 c cilantro finely chopped
- Juice of 1 large lime
- Salt and pepper, to taste
Instructions
Chuck Roast
- Add water, jalapeño brine, all jalapeños, onion, garlic, tomatoes, Maggi sauce and oregano to the bottom of slow cooker. Season the beef to taste on both sides with spices listed. Sear in 3 tablespoons of preheated olive oil for 5-6 minutes per side. Transfer to the slow cooker. See stove top braised method in the notes.
- Cover and cook on high for 4 hours or on low for 6 to 8 hours. Transfer the beef to a serving bowl. Shred the beef with two forks while it’s still warm. Ladle in some of the broth with onions, tomatoes and jalapeños left in slow cooker over beef.
- On a preheated comal, griddle add the corn tortillas. Take a brush or small spoon and add some of the fat left from the beef in slow cooker onto tortillas as they warm up. Flip tortillas, as needed. Transfer to tortilla warmer or serve right away. Pile on some shredded beef and fresh salsa of your choice!
Pico de Gallo with Chile Piquin
- Combine all of the ingredients listed. Cover and let sit for 30 minutes.
Notes
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