SLOW COOKER BARBACOA BEEF TACOS WITH PICKLED ONIONS AND PINEAPPLE PICO RECIPE

Slow Cooker Barbacoa Beef Tacos with Pickled Onions and Pineapple Pico Recipe image

Provided by á-94276

Number Of Ingredients 26

pickled onions:
2 tablespoons grapeseed canola or vegetable oil
1 4 pound beef chuck roast
1 teaspoon salt
1 teaspoon pepper
4 garlic cloves
2 chipotle peppers in adobo sauce
½ red onion diced
3 tablespoons adobo sauce
3 tablespoons apple cider vinegar
2 tablespoons lime juice
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon ground cloves
corn or flour tortillas
1 red onion thinly sliced
3/4 cup apple cider vinegar
1 1/2 tablespoons sugar
1 teaspoon coarse salt
pineapple pico:
1 cup fresh pineapple cubes diced
1 jalapeño pepper seeded and diced
1/2 sweet onion diced
3 tablespoons chopped fresh cilantro
1 lime juiced
salt and pepper to taste

Steps:

Place the garlic, peppers, onions, adobo sauce, vinegar, lime juice, cumin, oregano and cloves in the bowl of your food processor and blend until combined. Season the beef with the salt and pepper. If you have a slow cooker that you can sear in, heat it to the highest setting. If not, heat a large pot or skillet over medium-high heat. Add the oil (to either, whatever you're using) and once it's hot, add the beef and sear until deeply golden on every side, about 2 minutes per side. Place the sauce mixture in the bottom of the slow cooker (and if the beef was seared in there, just lift up the beef and pour it underneath) with the beef over top. Cook on low for 8 to 10 hours, or until the beef falls apart. PICKLED ONIONS: Place the onions in a jar or cup. In a bowl, whisk together the vinegar, sugar and salt until the sugar and salt dissolve. Pour over the sliced onions. Let sit at room temperature for an hour. You can obviously make this ahead of time and once made, store it in the fridge in a sealed container or jar. PINEAPPLE PICO: Combine all the ingredients together in a large bowl and stir. Let sit for 30 minutes or so for the flavor to develop.