STREET TACOS

FOR THE MEAT

1 tablespoon (15 mL) of chili powder

1 tablespoon (15 mL) of ground cumin

1 tablespoon (15 mL) of dried oregano

1 teaspoon (5 mL) of sea salt

2 chipotle peppers in adobo sauce, minced

2 nice big onions, chopped

Cloves from 1 head of garlic, thinly sliced

A 28-ounce (796 mL) can of crushed, puréed or diced tomatoes

3 pounds (1.35 kg) or so of beef for roasting or stewing (such as blade, chuck or eye of round)

The zest and juice of 2 limes

 

FOR CRAFTING THE TACOS

16 small soft flour or corn tortillas

A heaping cup or two (275 to 500 mL) of shredded Cheddar, spicy Jack or taco-blend cheese

2 cups (500 mL) or so of finely shredded green cabbage (or iceberg lettuce in a pinch)

A cup (250 mL) or so of sour cream Your favorite hot sauce

A few handfuls of fresh cilantro leaves and tender stems

Preheat your slow cooker to its lowest setting.

Spoon the chili powder, cumin, oregano, salt, chipotle peppers, onions, garlic and tomatoes into the slow cooker and give everything a stir. Cut the beef into 4 even pieces and fit them into the slow cooker, flipping the works once or twice to evenly distribute the saucy flavors. Cover and walk away for the day. Flip the meat once or twice if you can, but don’t worry if you can’t.

When you’re ready to open your taco bar, with the meat still in the slow cooker, tug and pull it into small shreds with a pair of tongs or forks. Splash in the lime zest and juice and stir the works together evenly.

Heap your tortillas with the delicious meaty filling, cheese and cabbage. Top with dollops of sour cream, splashes of hot sauce and a scattering of cilantro. Roll up or fold. Serve and share!