Crock Pot Tacos Recipes
SLOW-COOKER PORK TACOS
For an easy Mexican meal, set and forget seasoned pork shoulder for this Slow-Cooker Pork Tacos recipe from Food Network Magazine.
Provided by Food Network Kitchen
Categories main-dish
Time 5h36m
Yield about 8 servings
Number Of Ingredients 17
Steps:
- Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
- Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
- Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
- Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.
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- 1. In the bowl of your slow cooker, combine the steak, garlic, chili powder, onion powder, paprika, pinch of salt, olive oil, lime juice and zest. Rub the seasonings into the steak. Add the beer. Cover and cook on low for 6 hours or on high for 3-4 hours. 2. Preheat the broiler to high. Remove the steak from the sauce to a baking sheet. Let rest 10 minutes. Lightly shred. Add 1/2 cup of the cooking liquid, then drizzle on the honey. Transfer to the broiler. Broil for 2-5 minutes, until the streak caramelizes. Watch closely! Toss with additional cooking liquid, if desired.3. Meanwhile, make the fries. Preheat the oven to 425 degrees F.4. Place the potatoes on a large baking sheet and toss with olive oil, chili powder, paprika, garlic powder, and a large pinch of salt. Spread the fries in an even layer. Do not overcrowd the pan, if needed, divide the fries between 2 baking sheets. Transfer to the oven and bake for 15-20 minutes, then flip and bake for 15 minutes more.5. To make the sauce
- 1. Cut the steak into 4 pieces. In the bowl of your instant pot, combine the steak, garlic, chili powder, onion powder, paprika, pinch of salt, olive oil, lime juice and zest. Rub the seasonings into the steak. Add the beer. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam.2. Preheat the broiler to high. Remove the steak from the sauce to a baking sheet. Let rest 10 minutes. Lightly shred. Add 1/2 cup of the cooking liquid, then drizzle on the honey. Transfer to the broiler. Broil for 2-5 minutes, until the streak caramelizes. Watch closely! Toss with additional cooking liquid, if desired. 3. Follow the directions as directed above for steps 3-6.
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