Slow Cooker Beef Tacos with Corn Salsa
Tender slow-cooked chuck roast seasoned with chilli powder, cumin, and smoked paprika, served in tortillas with fresh corn salsa. Brown the beef first for depth, then let the slow cooker do the work for fall-apart meat. Optional chipotle powder adds heat. Includes a simple salsa of corn, tomatoes, green onions, and lime.
Ingredients
- 3 pounds chuck roast, well trimmed and cut into 3/4 inch dice
- 3 tbsp canola oil
- salt, to season the beef(optional)
- pepper, to season the beef(optional)
- 1 small onion, finely diced
- 4 cloves garlic, finely minced
- 2 cups cooked black beans, rinsed if canned
- 2 cups plain tomato sauce
- ½ cup beef stock or water
- 2 tablespoons chilli powder, more or less to taste(optional)ancho powder1:1spice
similar depth, slightly milder
- ½ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp salt
- ½ tsp chipotle powder(optional)
- 1 tablespoon brown sugar or molasses
- 2 cups grilled sweet corn
- 2 stalks green onions, chopped
- 2 medium ripe tomatoes, diced
- 2 tablespoons Sriracha sauce, or to taste(optional)
- 1 tablespoon fresh lemon or lime juice
- salt, to season salsa(optional)
- pepper, to season salsa(optional)
Instructions
- 1
Heat canola oil in a large cast iron skillet over medium-high heat.
- 2
Season beef with salt and pepper. Brown in two batches without crowding the pan until well colored on all sides.
- 3
Transfer browned beef to slow cooker.
- 4
Add onion, garlic, black beans, tomato sauce, beef stock, chilli powder, cumin, smoked paprika, black pepper, salt, chipotle powder if using, and brown sugar.
- 5
Cook on low for approximately 4 hours until beef is fall-apart tender, or braise in a covered dutch oven or casserole at 250 degrees F for 3-4 hours.
- 6
Stir occasionally during cooking. If mixture becomes too thick, add more beef stock or water as needed.
- 7
While beef cooks, prepare salsa by combining grilled corn, green onions, diced tomatoes, Sriracha sauce, and lemon or lime juice in a bowl. Let stand at least 30 minutes, tossing occasionally.
- 8
Serve beef mixture on soft flour or corn tortillas topped with corn salsa and desired accompaniments.
Tips
Brown beef in batches to avoid crowding the pan and ensure good color development.
Slow cooker times vary by model; adjust cooking time if needed based on beef tenderness.
Prepare salsa at least 30 minutes ahead so flavors meld.
For oven braising, use a heavy covered dutch oven or casserole at 250 degrees F for even cooking.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze beef mixture up to 3 months.
Prepare beef mixture up to 2 days ahead. Prepare corn salsa up to 1 day ahead; add lime juice just before serving to prevent wilting.
Serve warm on soft flour or corn tortillas with corn salsa and optional toppings such as grated cheese, guacamole, sour cream, or avocado.
Common Mistakes
Don't skip browning the beef; it develops flavor and improves final taste.
Don't crowd the pan when browning; work in batches for proper color development.
Don't let the mixture get too thick during cooking; add liquid as needed for proper sauce consistency.
Substitutions
similar depth, slightly milder