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Slow Cooker Ancho Beef Tacos
Slow Cooker Ancho Beef Tacos
takes the fuzz out of dinner. It’s flavorful and absolutely delicious Mexican food done in a snap.
Prep Time
20
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
20
minutes
mins
Course:
Dinner
Cuisine:
Mexican
Servings:
6
Calories:
493
kcal
Author:
Maggie Unzueta
Ingredients
5
chile ancho
stems and seeds removed
Water
1 ½
cup
beef broth
divided
3
Garlic cloves
½
teaspoon
whole oregano
½
teaspoon
ground cumin
2
large roma tomato
quartered
½
white onion
rough chopped
Salt
Pepper
2
jalapeños or serrano peppers
finely diced
1 ½
pounds
beef skirt steak or flank steak
10
Corn Tortillas
Cilantro
chopped (optional)
White onion
diced (optional)
Lime wedges
optional
Instructions
Add chile ancho and water to a large stockpot.
Bring to a boil.
Turn off heat, and let sit for 5 minutes.
Discard water.
Transfer rehydrated chile to a blender.
To the blender, also add ½ cup beef broth, garlic, oregano, cumin, tomatoes, onion, salt, and pepper.
Blend until smooth.
Taste for salt.
Pour chile ancho sauce, remaining beef broth, and jalapeños to the bottom of the slow cooker.
Stir to combine.
Add beef to the slow cooker.
Carefully turn to coat the beef on all sides.
Set slow cooker on high for 4 hours or on low for 6 hours.
Warm tortillas.
Top tortillas with the cooked ancho beef, cilantro, raw diced onions, and drizzle with lime juice.
Enjoy!
Notes
Top tortillas with the cooked ancho beef, cilantro, raw diced onions, and drizzle with lime juice.
Nutrition
Calories:
493
kcal
|
Carbohydrates:
42
g
|
Protein:
26
g
|
Fat:
26
g
|
Saturated Fat:
9
g
|
Cholesterol:
81
mg
|
Sodium:
347
mg
|
Potassium:
1045
mg
|
Fiber:
12
g
|
Sugar:
14
g
|
Vitamin A:
7948
IU
|
Vitamin C:
19
mg
|
Calcium:
82
mg
|
Iron:
5
mg