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Slow-Cooker Beef Tacos with Rhubarb Salsa
4 h 45 m
“The fresh salsa in this easy load-and-go taco recipe is a great way to use spring rhubarb. If you don't have rhubarb, try subbing in fresh tomatillos or red bell pepper for an equally beautiful and delicious taco topper.”
2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
½ teaspoon garlic powder
1½ teaspoons salt, divided
3 pounds beef chuck, trimmed and cut into 1-inch cubes
1 tablespoon avocado oil or grapeseed oil
1 large onion, halved and sliced
1 cup low-sodium beef broth
3 tablespoons tomato paste
1 cup chopped fresh rhubarb
1 teaspoon white sugar
½ cup chopped yellow bell pepper
1-2 jalapeños, seeded if desired, finely chopped
¼ cup finely chopped red onion
¼ cup chopped fresh cilantro
1 tablespoon lime juice
16 corn tortillas
Lime wedges for serving
1Combine chili powder, oregano, cumin, garlic powder and 1¼ teaspoons salt in a small bowl. Sprinkle beef with 2 tablespoons of the mixture.
2Heat oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides, 5 to 6 minutes total. Place onion slices in a 5- to 6-quart slow cooker. Add the beef. Whisk broth and tomato paste into the remaining spice mixture and pour over the beef.
3Cover and cook on High for 4 hours or Low for 8 hours. Shred the beef with 2 forks. Stir back into the liquid.
4Meanwhile, toss rhubarb and sugar together in a medium bowl. Let sit for 10 minutes. Add bell pepper, jalapeño to taste, red onion, cilantro, lime juice and remaining ¼ teaspoon salt and stir to combine.
5Serve the beef with tortillas, the rhubarb salsa and lime wedges.