As I sort through a massive back catalog of recipes I've cooked and photographed for this here space, one thing is abundantly clear-- I eat a lot of tacos. Even before our venture out to SoCal, the land of tacos, I was on board. Perhaps it's because my dearest is gluten free and I love foods that are naturally so as well.
But it's more likely that tacos are just super fucking easy.
Like slap some tortillas over an open flame and fill with meat and put in your mouth easy.
And when the filling is made in the slow cooker, it's even easier.
These are up there with the cilantro chicken I made a few weeks ago-- the braised beef is so delightfully tender, and the combination of spicy jalapeños, smoky cumin, and tangy lime juice comes through in every delicious bite.
Tomatillo Jalapeño Braised Beef Tacos
Feeds a crowd~20 mins prep, 8-10 hours inactive
What they're Made of:
- 2 jalapeños, sliced lengthwise
- ~1 lb tomatillos, husks removed
- ~1 lb beef chuck roast
- 1 medium yellow onion, diced
- 4 cloves garlic, crushed
- Salt, pepper, cumin, smoked paprika
- 2 limes
- 1/2 cup beef broth (water or beer would be fine, too)
- Queso fresco, sliced green onions, fresh cilantro for serving
How they're Made:
- In a grill basket (or directly on the grill) roast the tomatillos and jalapeños until nicely charred, about ten minutes. Remove and set aside (Alternately, you could do this step in the broiler!)
- In a large cast iron skillet, brown the beef over high heat on all sides, about 3-4 minutes per side. Sprinkle some of the onion over the bottom on the slow cooker, then place in the beef and top with the charred vegetables, the rest of the onion, the garlic, the juice of two limes (throw 'em in, too, why not?) and a healthy palmful of each of the seasonings. Pour in the beef broth, cover and cook on lowest setting for at least eight hours.
- Remove the lime rinds and discard, then shred the beef in the slow cooker. Throw a few corn tortillas over an open flame and char, then assemble tacos accordingly, and eat your face off.
Till next Tuesday!Eat your tacos, kids.
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