Print

Jalapeño Slow Cooker Beef Tacos with Mango-Citrus Salsa

5 from 6 reviews

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.

Scale

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.