Slow Cooker Authentic Beef Tacos with Three Kinds of Salsa Recipe
On Matt's last trip to Vegas, he brought home a kitchen full of authentic Mexican items, including almost a dozen Molcajetes, or salsa holders. I planned a dinner around those holders.
Some day soon, when it isn't quite so hot outside, we'll do a whole fiesta to include the other items. They ranged from a tamales pot, trays, toys (although I don't know what we'll do with those things), tortilla presses (I better find a good recipe first), pots and pans, tortilla steamers and a few other items.
The recipe for my Adobo seasoning can be found here: Adobo Seasoning
Tacos
1 lb lean ground beef
2 cloves garlic, minced
2 T Ancho Mexican chili powder
1 t oregano
1 t Adobo seasoning (I used homemade)
water as needed (I think I used about 1 1/2 cups all told)
flour tortillas
lettuce, shredded
shredded Mexican blend cheese
Add beef and seasonings to the slow cooker. Cook on high 4 hours, keeping an eye on the water level, adding however much as you like. I like my tacos with a bit of sauce.
I served the tacos topped with Mexican cheese, lettuce and one had hottest and the other medium salsa.
Hottest Salsa
sliver of onion
1/2 garlic clove
sea salt to taste
1 chicken bouillon cube
fresh lime juice (to your taste)
2-3 fresh habaneros (or to your taste)
1 small can diced tomatoes
Add onion through habaneros to the blender, with juice from the tomatoes.
Add tomatoes and a little water (I just add a little to the tomato can, swish it around, and pour it in). Blend til just mixed, but still a little chunky.
Pour in to a medium saucepan and bring to a boil on high heat. Reduce heat
and simmer for a few minutes, stirring occasionally. Cool. Cover tightly
and refrigerate at least an hour.
Medium Salsa
1 small can tomato sauce
2 t chili powder
1 t cumin
1/2 t hot pepper flakes or to taste
salt and black pepper to taste
Add everything to a small bowl and blend. Taste and adjust as desired. Cover tightly and refrigerate at least an hour.
Mild Salsa
1 small can diced tomatoes
1/2 jalapeno peppers, seeded
sliver of onion
1/2 garlic clove
fresh lime juice, to taste
fresh cilantro leaves, to taste
sea salt, to taste
Blend all ingredients in blender just til mixed; cover and refrigerate for at least an hour.
Some day soon, when it isn't quite so hot outside, we'll do a whole fiesta to include the other items. They ranged from a tamales pot, trays, toys (although I don't know what we'll do with those things), tortilla presses (I better find a good recipe first), pots and pans, tortilla steamers and a few other items.
The recipe for my Adobo seasoning can be found here: Adobo Seasoning
Tacos
1 lb lean ground beef
2 cloves garlic, minced
2 T Ancho Mexican chili powder
1 t oregano
1 t Adobo seasoning (I used homemade)
water as needed (I think I used about 1 1/2 cups all told)
flour tortillas
lettuce, shredded
shredded Mexican blend cheese
Add beef and seasonings to the slow cooker. Cook on high 4 hours, keeping an eye on the water level, adding however much as you like. I like my tacos with a bit of sauce.
I served the tacos topped with Mexican cheese, lettuce and one had hottest and the other medium salsa.
Hottest Salsa
sliver of onion
1/2 garlic clove
sea salt to taste
1 chicken bouillon cube
fresh lime juice (to your taste)
2-3 fresh habaneros (or to your taste)
1 small can diced tomatoes
Add onion through habaneros to the blender, with juice from the tomatoes.
Add tomatoes and a little water (I just add a little to the tomato can, swish it around, and pour it in). Blend til just mixed, but still a little chunky.
Pour in to a medium saucepan and bring to a boil on high heat. Reduce heat
and simmer for a few minutes, stirring occasionally. Cool. Cover tightly
and refrigerate at least an hour.
Medium Salsa
1 small can tomato sauce
2 t chili powder
1 t cumin
1/2 t hot pepper flakes or to taste
salt and black pepper to taste
Add everything to a small bowl and blend. Taste and adjust as desired. Cover tightly and refrigerate at least an hour.
Mild Salsa
1 small can diced tomatoes
1/2 jalapeno peppers, seeded
sliver of onion
1/2 garlic clove
fresh lime juice, to taste
fresh cilantro leaves, to taste
sea salt, to taste
Blend all ingredients in blender just til mixed; cover and refrigerate for at least an hour.
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