Slow Cooker Steak Tacos Food

SLOW COOKER STEAK TACOS

Steps:

• Heat butter and oil in a large nonstick pan over medium-high heat.
• Add beef strips and brown meat and cook until no longer pink.
• Drain half the grease only.
• Transfer this browned meat and remaining grease in a slow cooker (6 quart or larger).
• In a small mixing bowl, whisk together broth and cornstarch until mixture is smooth.
• Pour this mixture in the crockpot.
• Add diced tomatoes, onions, chili powder, cumin powder, garlic powder, onion powder, salt, pepper and mix until combined.
• Cover and cook on High heat 2 hours and 30 minutes.
• Uncover and gently mix in green peppers.
• Cover and cook for on High heat for another 1 hour.
• Uncover and mix in lime juice.
• Garnish with cilantro, if you like.
• Serve in hard or soft tortillas with toppings of your choice. Enjoy!

SLOW COOKER STEAK TACOS

Steps:

• Cut your beef sirloin into 2 inch strips. Sprinkle garlic powder on top of them, rubbing it in.
• In a skillet over medium high heat, add vegetable oil and beef strips. Brown sirloin strips (takes about 10 minutes), drain grease and set aside.
• Add beef broth and cornstarch to the bottom of the slow cooker and mix so cornstarch is dissolved. You want your beef broth to be hot so the cornstarch is dissolved, I throw mine in the microwave for 30 seconds.
• Add beef strips into the slow cooker on top of broth mixture.
• Add onion, diced tomatoes, cumin, chili powder and salt into the slow cooker mixing to combine all ingredients.
• Cover and cook on HIGH for 2 hours, 30 minutes. Add sliced green peppers and cook an additional 1 hour on HIGH. So the total time is 3 hours, 30 minutes.
• Serve on tortillas or hard shells, add cheese, salsa, lettuce, avocado or whatever else you'd like on top.

SLOW-COOKER ROUND STEAK TACOS

Steps:

• In slow-cooker, combine tomatoes, vinegar and chili powder. Add beef; cover and heat on LOW 10 to 12 hours.
• Shred meat using two forks and place in serving bowl.
• If desired, serve on tortillas with olives, lettuce, cheese and salsa.

SLOW-COOKER PORK TACOS

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.

SLOW-COOKER MONGOLIAN SKIRT STEAK TACOS

Steps:

• Whisk the soy sauce, broth, brown sugar, tahini, scallions, garlic and ginger together in the insert of your slow cooker until the brown sugar dissolves. Add the skirt steak to the mixture, cutting the steak as necessary to fit into the cooker. Add more broth as needed to cover the steak, depending on the size of your cooker. Cover and cook until the steak is fork-tender, 6 to 8 hours on low.
• Meanwhile, combine the cabbage, sour cream, lime juice and paprika in a medium bowl. Cover and refrigerate if not serving the slaw immediately.
• Shred the beef with two forks in the cooker, or remove from the sauce, cut into strips, and return the strips to the sauce. To assemble the tacos, fill each tortilla with steak, rice and cabbage slaw. Enjoy!