From:, February 2017

Slow-Cooker Beef Tacos with Rhubarb Salsa


  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • ½ teaspoon garlic powder
  • 1½ teaspoons salt, divided
  • 3 pounds beef chuck, trimmed and cut into 1-inch cubes
  • 1 tablespoon avocado oil or grapeseed oil
  • 1 large onion, halved and sliced
  • 1 cup low-sodium beef broth
  • 3 tablespoons tomato paste
  • 1 cup chopped fresh rhubarb
  • 1 teaspoon white sugar
  • ½ cup chopped yellow bell pepper
  • 1-2 jalapeños, seeded if desired, finely chopped
  • ¼ cup finely chopped red onion
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 16 corn tortilla
  • Lime wedges for serving


  1.  Combine chili powder, oregano, cumin, garlic powder and 1¼ teaspoons salt in a small bowl. Sprinkle beef with 2 tablespoons of the mixture.
  2. Heat oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides, 5 to 6 minutes total. Place onion slices in a 5- to 6-quart slow cooker. Add the beef. Whisk broth and tomato paste into the remaining spice mixture and pour over the beef.
  3. Cover and cook on High for 4 hours or Low for 8 hours. Shred the beef with 2 forks. Stir back into the liquid.
  4. Meanwhile, toss rhubarb and sugar together in a medium bowl. Let sit for 10 minutes. Add bell pepper, jalapeño to taste, red onion, cilantro, lime juice and remaining ¼ teaspoon salt and stir to combine.
  5. Serve the beef with tortillas, the rhubarb salsa and lime wedges.

Note: You will need a 5- to 6-quart slow cooker

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