These slow cooker beef tacos are kissed with smoky BBQ flavor and topped with fresh slaw and pico. Each mouthful has a spicy sweet bite tempered by cooling fresh veggies — full of delicious flavors + textures!
2tablespoonBBQ spice rub, store-bought or homemade
1teaspoondry mustard
2tablespoonbrown sugar
1bay leaf
7whole cloves
kosher salt + fresh cracked black pepper, to taste
2½poundsboneless beef chuck roast
1tablespoonavocado oil
Pico de Gallo (substitute store-bought if you prefer)
¼white onion, finely diced
½jalapeno, seeded, finely chopped
1clovegarlic, minced
½tablespoonlime juice
2largeroma tomatoes, finely diced
2tablespooncilantro, finely chopped
Creamy Slaw
½headgreen cabbage, shredded or sliced very thin
4tablespoonmayonnaise
2tablespoonlime juice
1jalapeno, seeded, sliced thin
2tablespooncilantro, chopped
For Serving
16white corn tortillas, 5"-6" round
2avocados, sliced
1cupblue cheese crumbles
Instructions
In the bowl of your slow cooker, stir together the broth, chipotle pepper, adobo sauce, tomato paste, spice rub, dry mustard, brown sugar, cloves + bay leaf.
Heat the oil in a large skillet over medium high. Season the chuck roast with kosher salt + pepper, then sear on all sides. Transfer to the slow cooker, cover and cook on low for 8 to 10 hours.
Meanwhile, prepare the pico de gallo by combining all the ingredients in a bowl. Cover and refrigerate until time to serve.
During the last hour of slow cooking, prepare the slaw by combing all the ingredients in a bowl. Cover and refrigerate until time to serve.
Remove the roast to a cutting board and shred with two forks. Transfer to a bowl and cover to keep warm.
Skim the fat off the liquid in the slow cooker or use a fat separator. Discard the bay leaf and cloves. Spoon enough of the slow cooker liquid over the meat to moisten, and mix together. Reserve the remaining sauce to use as needed.
Warm tortillas until pliable. Microwave method: wrap in wet paper towels and microwave for 45 seconds, flip over and cook another 45 seconds. Skillet method: place a cast-iron or non-stick skillet over medium-high heat until really hot. Toast the tortillas for 30 to 45 seconds on each side. Open-flame method (my preferred method): using tongs, place a tortilla directly over an open flame on your gas cooktop and toast on both sides. You can have multiple burners going at the same time. Similarly, you can do this on an outdoor grill.
Spoon some slaw into a tortilla. Top with about 1/4 cup of shredded beef, a slice or two of avocado, some pico de gallo and blue cheese crumbles. Drizzle a little extra sauce over the top, if desired, and enjoy!