Slow-Cooker Sweet and Spicy Barbacoa Tacos with Creamy Lime Slaw

 


Ingredients

  • 2
    lb boneless beef chuck roast, trimmed of fat and cut into 4 pieces
  • 1
    package (0.85 oz) Old El Paso™ beef barbacoa slow cooker seasoning mix
  • 1
    cup chopped onions
  • 3
    cloves garlic, finely chopped
  • 1
    medium jalapeño chile, seeded and finely chopped
  • 3/4
    cup barbecue sauce
  • 1/4
    cup water
  • 2
    tablespoons cider vinegar
  • 3
    tablespoons mayonnaise
  • 1
    tablespoon fresh lime juice
  • 1 1/2
    teaspoons honey
  • 1/4
    teaspoon salt
  • 3
    cups shredded green cabbage
  • 1/4
    cup chopped fresh cilantro
  • 1
    package Old El Paso™ soft flour tortilla bowls


Steps


1 Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix beef, seasoning mix, onions, garlic, jalapeño chile, 1/2 cup of the barbecue sauce, the water and vinegar. Cover; cook on High heat setting 4 to 5 hours, or Low heat setting 8 to 9 hours or until tender. Transfer beef to cutting board; shred with two forks. Return to slow cooker with remaining 1/4 cup barbecue sauce. Stir to combine.


2 To make slaw: In medium bowl, beat mayonnaise, lime juice, honey and salt with whisk. Add cabbage and cilantro. Toss to coat.


3 Heat tortilla bowls as directed on package. Using slotted spoon or tongs, lift beef out of cooking liquid; divide among tortilla bowls. Top with slaw.







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