- 2 cups coarsely chopped tomatoes
- 3 fresh poblano chile peppers, seeded and coarsely chopped (our poblanos looked kinda small so we used 5 poblanos that were each 4 – 4 ½ inches long)
- ¾ cup 50% less sodium beef broth
- ½ cup chopped onion
- 1 to 2 fresh habanero chile peppers, seeded if desired* (we used 2 habaneros and kept the seeds and ribs)
- 2 Tbsp. tomato paste
- 2 tsp. ground cumin
- 2 lb. boneless beef chuck pot roast, trimmed and cut into 1 ½-inch pieces
- 8 to 12 (6- to 8-inch each) flour tortillas
- For toppings (optional): Red onion slivers, sliced radishes, pico de gallo, sour cream, crumbled queso fresco or Cotija cheese (we used Cotija cheese), and/or chopped fresh cilantro (we used everything except the sour cream and pico de gallo)
- Add the first 7 ingredients to a blender, putting the lid on the blender afterwards and blending them until smooth (we added some kosher salt to taste afterwards to bring out the flavors more).
- Take a 3 ½- to 4-quart slow cooker out and place the beef inside of it. Pour the pepper mixture over the meat, putting the lid on the slow cooker afterwards. Let the beef cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours (we cooked ours on HIGH).
- Take the meat out of the slow cooker using a slotted spoon. Once all the meat’s out of the slow cooker, skim the fat from the cooking liquid. Place the meat on tortillas (we shredded our meat some to make it more bite-size), drizzling the meat with cooking liquid afterwards. Place the toppings on afterwards and enjoy !
*Habaneros are spicy peppers so make sure to wear plastic or rubber gloves when handling them.
We were excited to see how spicy these would turn out based off the title and the heat wasn’t as bad as we thought it would be ! We really didn’t get much heat from the beef but the sauce definitely had more heat to it and left your lips with a nice tingle on them and a warmth in your mouth. Sauce or no sauce, we thought the tacos were delicious though ! The red onion, radishes and cilantro brought a nice freshness to the taco. The red onion and radish slices brought a nice crunchy texture to the dish that would otherwise be lacking. The Cotija cheese brought a wonderful “funk” that also helped temper the heat from the taco as well. We hope this can be a new favorite taco recipe for y’all !
This recipe came from Better Homes & Gardens.
We weren’t paid in any form to promote Better Homes & Gardens.
Take care everybody !