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Slow-Cooker Beef Tacos with Rhubarb Salsa

  • 45 m
  • 4 h 45 m
Carolyn Casner
“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


  • 1 Combine chili powder, oregano, cumin, garlic powder and 1¼ teaspoons salt in a small bowl. Sprinkle beef with 2 tablespoons of the mixture.
  • 2 Heat 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.
  • 3 Cover and cook on High for 4 hours or Low for 8 hours. Shred the beef with 2 forks. Stir back into the liquid.
  • 4 Meanwhile, 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.
  • 5 Serve the beef with tortillas, the rhubarb salsa and lime wedges.
  • Equipment: 5- to 6-quart slow cooker
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019