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Overhead image of three beef tacos sitting on a white plate with charred scallions on the plate sitting next to a bowl of mango salsa and a jar of jalapeños.
Kate Ramos

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.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Shredded Beef:
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: 

Method
 

For the Jalapeño Shredded Beef: 
  1. Combine salt, cumin, coriander, and black pepper in a small bowl. Sprinkle on all sides of the beef roast and rub into the meat. 
  2. 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. 
  3. 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. 
  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. 
  5. 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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