Slow Cooker Beef Tacos
My version of mom's slow cooker beef tacos!
Servings 6 Servings
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
Stovetop Braised Method. Remove the beef from the refrigerator 30 minutes before cook time. Season beef as instructed. Sear for 5-6 minutes per side. Remove from deep skillet and set aside. In that same skillet, add the onions, garlic and fresh jalapeños, Season lightly with salt and pepper. Sauté for 3-4 minutes. Add the tomatoes and pickled jalapeños. Sauté for another 4-5 minutes. Pour in the broth, brine and maggi sauce. Add the oregano. Stir well to combine. Add the beef back in. Cover and reduce heat to medium low. Braise the beef for 1 hour. If adding the potatoes, add 522 gr of peeled and sliced white potatoes. Remove potatoes after 1 hour and reserve covered. Braise beef for 1 more hour or until it pulls apart easily with two forks. You can serve the potatoes on the side or you can season them with a little of the broth and mash them. Serve as is or prepare tacos dorados with some of the mashed potatoes and shredded beef.
I believe this was mom's easy beef taco when barbacoa (beef cheek) wasn't possible. It was less expensive and easier to source, and it could feed a large family. Especially if we were just preparing tacos.