I made CRISPY BEEF TACOS with consomé + my favorite summer drink! | Slow Cooker Recipes

morita chiles

🥗Healthier: ancho chiles

💰Cheaper: chipotle chiles

Ancho chiles provide a milder flavor while chipotles add smokiness.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but canola oil is more affordable.

Start by preparing the ingredients for the slow cooker beef.

Use a 2-pound beef chuck roast. If using a larger roast, double the ingredients.

Remove the stem and seeds from 1 wakio Chile.

Chop 1 roma tomato, 1 jalapeno, and 1/2 small onion in half.

Grind together 1 teaspoon of ground cumin seeds with black peppercorn and Mexican oregano.

Add 3 cups of warm water and 1 tablespoon of beef bouillon powder to make beef broth, or use store-bought beef broth.

Place the beef in the slow cooker and add about 1 teaspoon of the ground spice mixture, 3 cups of beef broth, chopped fresh ingredients, and 1 small dried bay leaf.

Cover the slow cooker and set it to high for 5 to 6 hours or until the beef is tender.

For the agua de Jamaica, add 5 cups of water to a pot with 1 small cinnamon stick and 1 small piece of fresh ginger root, then bring to a gentle boil.

Add 1/2 to 3/4 cup of dried hibiscus flowers to the boiling water and let it simmer for about 10 minutes.

Sweeten the hibiscus tea with about 6 to 8 ounces of piloncio or regular sugar, stirring until dissolved.

Remove the hibiscus flowers from the heat and let the tea steep while preparing other ingredients.

Once the beef is fork-tender, remove it from the slow cooker and discard the bay leaf.

Skim off most of the rendered fat from the broth in the slow cooker.

Blend the fresh ingredients from the slow cooker with salt to taste and 1 cup of water until pureed, then return it to the slow cooker to keep warm.

Chop the cooked beef into small pieces.

In a preheated pan, add the rendered fat from the beef and place store-bought corn tortillas in the pan to heat on both sides.

Add chopped beef and low moisture mozzarella cheese to the tortillas, then fold them in half and cook until crispy on the outside and gooey in the center.

For the agua fresca, add a pound of ice to a pitcher, then pour in the steeped hibiscus tea and add 3 to 4 cups of water, adjusting sweetness to taste.

Serve the crispy tacos with diced onion and optional cilantro, dipping them into the broth.

Cooking Techniques

Equipment Needed

Spice Level: