Slow Cooker Tacos with Salsa Verde and Quick Pickled Onions

Once again, Nick was asking about taco night. To class it up a little, I decided to use shredded beef in the crock pot. When an appliance does most of the cooking for me, the food tastes even better – especially after a long day!

Nick loves taco night because he thinks tacos are the second best thing in the world (the first being pizza), and I love it because tacos are wallet friendly (and I also think they’re delicious). Making my own taco seasoning and picking up a package of tortillas is much more economical than buying a taco kit. If you take a peek in your cabinets, you’ll probably find that you also already own everything you need to make your own seasoning and personally I’ve never actually used the strange packet of “taco sauce” in the taco kits. By using a cheaper cut of meat and slow cooking it, you’re saving even more dollars and not sacrificing flavor.

These tacos packed a lot of flavor and the contrast of the red onions with the salsa verde made it a pretty dish as well. To add some more substance, I served up a side of black beans with garlic and lime juice – yummy!

Slow Cooker Tacos with Salsa Verde and Quick Pickled Onions

  • 2 lb boneless chuck roast
  • 2 tbsp chili powder
  • 2 tsp garlic powder
  • 2 tsp oregano
  • 1 tsp crushed red pepper flake
  • 1 tsp cumin
  • 1 tsp coriander
  • salt and pepper, to taste
  • 1 qt beef stock
  • 2 scallions, roughly chopped
  • zest of half a lime
  • 1 small red onion, sliced
  • 1/2 cup cider vinegar
  • 1/2 cup water
  • 1 bottle salsa verde
  • flour or corn tortillas

Trim any excess fat from the roast. Combine the spices together and rub them over the meat evenly. Heat some oil in a large skillet and brown the beef on all sides. Once browned, transfer the meat to your crock pot and pour in the beef stock. If the stock doesn’t cover the meat entirely, add more stock or water. Cook on low 8-10 hours.

When the meat is good and ready, remove it from the crock pot and shred it. It should come apart very easily using just a fork, if it doesn’t, you need to give it more time. Discard the liquid.

While you are preparing the rest of your meal, place the sliced onion in a non-reactive dish. Pour over the vinegar and water and allow it to sit for 30-45 minutes, strain them when you’re ready to serve. This isn’t a true pickle, but it’s enough to take the edge off of the onion so that they aren’t completely raw.

Preheat your oven to 400 degrees. When it’s up to temperature, place the tortillas (wrapped in foil) on the rack for 5 minutes.

While the onion is pickling and the tortillas are warming, turn your attention back to the beef. Grate the zest of one lime over the meat and add in the chopped scallions. Mix everything up and get ready to serve.

Due to a lack of tomatillos at the market, I did not make my own salsa and instead bought a bottle. These tacos went perfectly with a side of black beans. Mmm, mmm, mmm!


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