20 min
PREP TIME
8 hr
COOK TIME
17
INGREDIENTS
INGREDIENTS
- Tacos
- 1.5 kilogram boneless beef chuck roast
- 1/3 cup Cholula® Original Hot Sauce
- 2 tablespoon chili powder
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
- 24 corn tortillas, warmed
-
Crumbled feta cheese, to serve
![substitution]( "substitution")
Substitutions available
- Crumbled Cotija cheese
- Chopped avocado, to serve
- Radish Salad
- 4 medium radishes, thinly sliced
- Juice of 1 lime
- 1 small bunch fresh coriander, chopped
- 1/2 cup thinly sliced red onion
KEY PRODUCTS
INSTRUCTIONS
- 1 Place beef in slow cooker. Mix Original Hot Sauce, spices and seasonings, and lime juice in small bowl. Pour over beef in slow cooker. Cover.
- 2 Cook 8 hours on LOW or 5 hours on HIGH or until tender and easy to shred. Remove beef and shred using 2 forks. Skim fat from cooking liquid and discard. Return beef to slow cooker, stirring to coat with sauce. Keep warm.
- 3 Meanwhile, for the Radish Salad, mix all ingredients in medium bowl. To serve, stack 2 corn tortillas on top of each other. Fill with shredded beef and top with Radish Salad. Sprinkle with feta and avocado, and drizzle with additional Hot Sauce, if desired.
