3 fresh poblano chile peppers, seeded and coarsely chopped (our poblanos looked kinda small so we used 5 poblanos that were each 4 – 4 ½ inches long)
¾ cup 50% less sodium beef broth
½ cup chopped onion
1 to 2 fresh habanero chile peppers, seeded if desired* (we used 2 habaneros and kept the seeds and ribs)
2 Tbsp. tomato paste
2 tsp. ground cumin
2 lb. boneless beef chuck pot roast, trimmed and cut into 1 ½-inch pieces
8 to 12 (6- to 8-inch each) flour tortillas
For toppings (optional): Red onion slivers, sliced radishes, pico de gallo, sour cream, crumbled queso fresco or Cotija cheese (we used Cotija cheese), and/or chopped fresh cilantro (we used everything except the sour cream and pico de gallo)
Add the first 7 ingredients to a blender, putting the lid on the blender afterwards and blending them until smooth (we added some kosher salt to taste afterwards to bring out the flavors more).
Take a 3 ½- to 4-quart slow cooker out and place the beef inside of it. Pour the pepper mixture over the meat, putting the lid on the slow cooker afterwards. Let the beef cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours (we cooked ours on HIGH).
Take the meat out of the slow cooker using a slotted spoon. Once all the meat’s out of the slow cooker, skim the fat from the cooking liquid. Place the meat on tortillas (we shredded our meat some to make it more bite-size), drizzling the meat with cooking liquid afterwards. Place the toppings on afterwards and enjoy !
*Habaneros are spicy peppers so make sure to wear plastic or rubber gloves when handling them.
We were excited to see how spicy these would turn out based off the title and the heat wasn’t as bad as we thought it would be ! We really didn’t get much heat from the beef but the sauce definitely had more heat to it and left your lips with a nice tingle on them and a warmth in your mouth. Sauce or no sauce, we thought the tacos were delicious though ! The red onion, radishes and cilantro brought a nice freshness to the taco. The red onion and radish slices brought a nice crunchy texture to the dish that would otherwise be lacking. The Cotija cheese brought a wonderful “funk” that also helped temper the heat from the taco as well. We hope this can be a new favorite taco recipe for y’all !
This recipe came from Better Homes & Gardens.
We weren’t paid in any form to promote Better Homes & Gardens.
12 flour or corn tortillas (6 to 7 inches), warmed (we used corn tortillas)
1 cup shredded Cheddar or Monterey Jack cheese (we used finely shredded pepper jack cheese)
1 cup chopped tomato*
¼ cup chopped cilantro*
1 ripe avocado, peeled, pitted and diced
Take a slow cooker (we used a 6-quart slow cooker) and spray the inside of it with cooking spray. In a small container, mix together the chili powder, cumin, salt and cayenne pepper. Take the spice mixture and rub it all over the roast. Take the onion and garlic and place it in the bottom of the slow cooker. Place the meat on top of the onion and garlic. Spoon ½ cup of the salsa over the meat, putting the lid on the slow cooker afterwards. Let it cook on LOW for 8 to 9 hours or on HIGH for 3 ½ to 4 ½ hours on HIGH or until the meat’s very tender (we cooked ours on LOW).
Take the meat out of the slow cooker and place it on a plate. Shred the meat using two forks. Skim off and throw away any fat from the juices you can, placing the meat back in the slow cooker afterwards, mixing well. Place the meat on the warmed tortillas, topping the meat with the cheese, tomato, cilantro and avocado. Fold it up to wrap** and serve with the remaining salsa.
*We decided to use some pico de gallo instead.
**It’s easier to eat this like a taco instead of a wrap. Maybe if the tortillas had been bigger we would’ve done wraps.
They called this a wrap but we call it delicious no matter how you eat it ! Even though we increased the cayenne, the other flavors still came through in the meat. The pico de gallo brought a freshness to the dish and the avocado added a nice creamy goodness. The salsa is already delicious all on its own so naturally it only made the wrap taste even better !
3 Tbsp. minced canned chipotle chiles in adobo sauce
2 Tbsp. vegetable oil
6 garlic cloves, minced
1 jalapeño chile, stemmed, seeded, and minced (we left the seeds in)
1 Tbsp. tomato paste
1 Tbsp. ground cumin
1 (15-oz.) can tomato sauce
2 tsp. packed light brown sugar
½ tsp. liquid smoke (we used mesquite)
1 (3-lb.) boneless beef chuck-eye roast, trimmed and halved
Salt and pepper (we used Kosher salt and freshly ground black pepper)
12-18 (6-inch) corn tortillas, warmed
Toppings (optional): sour cream, chopped onion, chopped cilantro, thinly sliced radishes and/or lime wedges (we tried it with radish slices, radish slices and pico de gallo, and tried a few tacos that only had avocado slices as a topping)
Take a large microwavable container and add the onions, chili powder, chipotle, oil, garlic, jalapeño, tomato paste and cumin to it (the directions don’t say to but we mixed everything together once it was all in the container). Microwave for 5 minutes, stirring occasionally or until the onions have softened*. Once the onions have softened, place the mixture into the bottom of a 5 ½- to 7-quart slow cooker. Season the beef with salt and pepper (we did so on both sides) and put it in the slow cooker afterwards.
Put the lid on the slow cooker and let it cook until the beef is tender, either 9 to 10 hours on LOW or 6 to 7 hours on high (we cooked ours on low heat).
Once the beef is tender, take it out of the slow cooker and put it in a large container, letting it cool a little. Using two forks, shred the beef into bite-size pieces, tossing out any excess fat pieces (we did try a piece of fat before throwing the rest away and it was so tender, it melted like butter in your mouth). Skim any excess fat from the surface of the sauce left in the slow cooker (we didn’t do that).
Stir 1 cup of the sauce in with the beef, adding in more if the beef starts to look dried out (honestly we just added our shredded beef back into the slow cooker with all of the sauce, stirring to combine). Season with salt and pepper if you think it needs it (we didn’t think it needed any more salt and pepper). Serve with the warmed tortillas and leftover sauce (and the optional toppings if you’re using any of them).
*After 7 minutes in the microwave, our onions were still crunchy but we decided to move on.
The chili powder flavor really comes through in this dish. The beef and onions were so tender by the end of the cook time. You really can’t go wrong with any of the toppings. The various toppings we tried all worked harmoniously together flavor-wise with the beef and most of the toppings added some nice contrasting textures to the dish.
We got this recipe from America’s Test Kitchen.
We weren’t paid in any form to promote America’s Test Kitchen.