Slow-Cooker Beef Tacos with Rhubarb Salsa

From: EatingWell.com, February 2017

Ingredients

• 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

Preparation

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