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.
For the 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 large ripe mango, peeled, pitted and chopped small
1/4 red onion, minced
1 jalapeno, minced
1 orange, segmented and chopped
1 tangerine, segmented and chopped
Juice of 1 lime
1/4 cup chopped cilantro
1/2 teaspoon kosher salt
For the Tacos:
Warm corn tortillas
grilled spring onions
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.
Keywords: slow cooker beef tacos