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With just a little prep time, these beef tacos will be waiting for you at the end of the day. Cooked in a slow cooker, they are the ultimate no-fuss meal. Just before serving, a creamy poblano sauce is made to serve over the tacos.
Original reipce makes 2 dozen Change Servings
PLACE beef, broth, onion, 2 jalapeños, 1 poblano chile (charred skin removed), bay leaf, oregano, garlic, 1 1/2 teaspoons bouillon and 1/2 cup evaporated milk in a 5-quart slow cooker.
COVER; cook on low for 8 hours or high for 4 hours.
BOIL 3 cups water in a small saucepan over medium-high heat. Add remaining jalapeño; cook for 25 minutes. Reserve ¼ cup cooking water and jalapeño (discard rest of the water).
PLACE boiled jalapeño, remaining 1 ½ teaspoons bouillon, remaining poblano chile (half of charred skin removed), remaining 1/2 cup evaporated milk, avocados and reserved 1/4 cup water in a blender or food processor; cover. Blend until creamy. Transfer to a bowl for serving.
SHRED beef in a large bowl; chop up onion into the same bowl. Mix together.
POUR 1/2 cup broth from slow cooker over shredded beef. Discard all other contents in the slow cooker.
WARM corn tortillas over an open flame. Fill the tortillas with 1/3 cup of shredded beef.
TOP each taco with 2 tablespoons creamy poblano sauce.
TIP: To add deeper flavor, brown the meat in a skillet before adding to the slow cooker. Just heat up a small amount of oil in a large skillet and sear the meat before adding to the slow cooker.
|Calories from Fat||210|
|Total Fat 23g||36%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 4g||16%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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