This Slow Cooker Beef Tacos post was created in partnership with Rio Luna Organic Peppers. All thoughts and opinions are my own. Thank you for supporting the brands that make this blog possible.
Slow Cooker Beef Tacos Are Winning Game Day Food
No matter what team you’re rooting for on Sunday—49ers, ahem—isn’t it really all about the food? Some may argue otherwise, but I’m pretty sure if you set up a solid spread even the most devout fans will pull away from the TV for some stellar beef tacos.
The secret to making these shredded beef tacos drool-worthy is a hefty cup of Rio Luna Organics Nacho Sliced Jalapeños. I’ve long been dedicated to Rio Luna Organics because they are the highest quality organic peppers that have been used by professional chefs for years. Their peppers and chiles are certified organic and GMO-free with exceptional flavor. If you’re looking for an effortless way to elevate your taco game, Rio Luna is it. Rio Luna Peppers are available at Whole Foods nationwide. For my California readers, you can also find them at Ralphs, Vons, or Safeway.
What Kind Of Beef Is Best For Shredded Beef Tacos?
The best taco meat recipe always starts with a well-marbled cut, meaning a large, piece of meat with strands of white fat swirled throughout. When making beef tacos, especially ones that are cooked low and slow, you want to use chuck roast or blade roast, also sometimes labeled as pot roast. Another delicious option are short ribs!
Get A Jumpstart On Prep
The nice thing about making these beef tacos in the slow cooker is you can throw everything together first thing in the morning and just heat the tortillas before serving. Here are a few other helpful tips:
- I actually use the slow cooker setting on my multi-function pressure cooker. This means I can also brown the beef in there too. If your machine doesn’t have a sauté setting, brown the beef in a frying pan.
- Season the meat up to a day in advance for extra flavor.
- No slow cooker? No problem. Throw everything in a Dutch Oven instead and cook at 300°F in the oven for 3-4 hours.
What to Serve With Slow Cooker Beef Tacos
Round out the menu with a few other easy recipes:
- Mezcal Ginger Pineapple Punch
- The Best Ever Canned Black Beans
- Chicharrones de Harina {Fried Mexican Wheat Crisps}
Show Some Team Spirit
Show me how you celebrate this Sunday and tag @holajalapeno, #holajalapeno and @riolunapeppers on Instagram when you post your taco party pics!
Be sure to follow Rio Luna Organic Peppers on Facebook and Instagram to learn how to unlock the power of peppers and discover recipes and entertainment tips perfect for Super Bowl Sunday!
Jalapeño Slow Cooker Beef Tacos with Mango-Citrus Salsa
Slow Cooker Beef Tacos are serious game day food! Beer-braised and made with a generous amount of sliced jalapeños then topped with ripe mango and citrus salsa.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Total Time: 4-6 hours in the slow cooker
- Yield: 8 servings 1x
- Category: main
- Method: slow cooker
- Cuisine: Mexican
Ingredients
For the Jalapeño Shredded Beef:
3 pounds beef chuck roast
3 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, chopped
12 ounces beer
1 cup drained Rio Luna Nacho Sliced Jalapeños
2 tablespoons red wine vinegar
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
1 bay leaf
For the Mango-Citrus Salsa:
1 ripe mango, peeled, pitted, and diced
1/2 cup peeled and chopped fresh citrus (I used mandarins and Cara Cara oranges)
1/4 cup diced red onion
1/4 cup chopped cilantro
1 jalapeño, minced (remove seeds if you’d like it less spicy)
2 limes, juiced
1 teaspoon kosher salt
For the Tacos:
Warm corn tortillas
sliced avocado
cilantro leaves
grilled spring onions
Instructions
For the Jalapeño Shredded Beef:
Combine salt, cumin, coriander, and black pepper in a small bowl. Sprinkle on all sides of the beef roast and rub into the meat.
Heat oil in the slow cooker on the sauté setting if your machine has that function. If not, oil in a heavy bottomed frying pan over medium-high heat. Add roast and brown on all sides, about 10 minutes total.
Transfer to the slow cooker if you used a frying pan, otherwise, add remaining Jalapeño Shredded Beef ingredients to the slow cooker. Cover, and cook on low for 6 hours or high for 4.
Meanwhile, make the Mango-Citrus Salsa. Combine all ingredients in a medium bowl. Taste and add more lime juice or salt if needed. Cover and refrigerate until ready to use.
When beef is ready, shred meat with two forks and mix back into the sauce. Keep warm in the slow cooker. Serve with Mango-Citrus salsa, warm tortillas, and all the garnishes your heart desires.
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