With just a little prep time, these beef tacos will be waiting for you at the end of the day. Cooked in a slow cooker, they are the ultimate no-fuss meal. Just before serving, a creamy poblano sauce is made to serve over the tacos.
- 3 pounds beef chuck roast
- 2 cups reduced-sodium beef broth
- 1 onion
- 3 jalapeños, stems removed, divided
- 2 poblano chiles, stems removed, roasted and charred, divided
- 1 bay leaf
- 1 teaspoon dried oregano
- 4 cloves garlic, crushed
- 3 teaspoons MAGGI Granulated Beef Flavor Bouillon, divided
- 1 tablespoon salt
- 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
- 2 medium avocados, pitted and peeled
- 16 corn tortillas
PLACE beef, broth, onion, 2 jalapeños, 1 poblano chile (charred skin removed), bay leaf, oregano, garlic, 1 1/2 teaspoons bouillon and 1/2 cup evaporated milk in a 5-quart slow cooker. Cover; cook on low for 8 hours or high for 4 hours.
BOIL 3 cups water in a small saucepan over medium-high heat. Add remaining jalapeño; cook for 25 minutes. Reserve ¼ cup cooking water and jalapeño (discard rest of the water).
PLACE boiled jalapeño, remaining 1 ½ teaspoons bouillon, remaining poblano chile (half of charred skin removed), remaining 1/2 cup evaporated milk, avocados and reserved 1/4 cup water in a blender or food processor; cover. Blend until creamy. Transfer to a bowl for serving.
SHRED beef in a large bowl; chop up onion into the same bowl. Mix together. Pour 1/2 cup broth from slow cooker over shredded beef. Discard all other contents in the slow cooker.
WARM corn tortillas over an open flame. Fill the tortillas with 1/3 cup of shredded beef.
TOP each taco with 2 tablespoons creamy poblano sauce.
Cook’s Tip: To add deeper flavor, brown the meat in a skillet before adding to the slow cooker. Just heat up a small amount of oil in a large skillet and sear the meat before adding to the slow cooker.
SERVING SIZE INFORMATION: 1 taco per serving containing 1/3 cup meat and 2 tablespoons sauce.