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Tuesday: Slow Cooker Carne Guisada Tacos

Thirty minutes in the morning or the night before pays off later. Dinner is ready in 10 minutes – especially if you, like me, bought pico de gallo, chopped stew beef and pre-cut fruit. NOTE: There will be extra for use later in the week.
Serves: 4      Prep: 10-30      Cooking: 6 hours on HIGH

Ingredients

For the Beef
4 lbs beef chuck, cut into 1” pieces
2 teaspoons Kosher salt
3 tablespoons vegetable oil
1 medium white onion, diced medium
2 poblano peppers, seeded and diced medium
2 jalapenos, seeded and diced small
10 garlic cloves, roughly chopped
3 teaspoons ground cumin
1 ½  teaspoons chili powder
1 ½  teaspoons dried oregano
1/3 cup almond flour
3 cups low-sodium chicken broth14 ozs diced tomatoes
3 bay leaves
Tortillas, corn or flour, hard or soft, warmed
½ cup grated cheddar or Monterey Jack
Pico de gallo (white onion, tomato, jalapeno and cilantro)
 
For the Fruit Skewers
Watermelon
Cantaloupe
Winter melon
Pineapple
Grapes

Instructions

Prep Opportunity
Chop the veggies for the slowcooker.
Chop the beef if you bought a whole roast.
Chop the fruit if you didn’t buy pre-cut.
Chop the vegetables for the pico de gallo.
1
In a large skillet, heat 2 teaspoons oil over high heat.
2
Sprinkle beef with salt and pepper.
3
Working in batches, brown the beef, 3-4 minutes per batch.
4
Transfer beef to the slow cooker.
5
In same skillet, cook the onion, bell pepper, jalapeno, and garlic over medium high heat, for 5 minutes.
6
Add cumin, chili powder, oregano, and flour and cook 1 minute more.
7
Add the broth and stir to combine.
8
Simmer for 2 minutes, transfer to slow cooker.
9
Add the tomatoes and bay leaves.
10
Cover and cook for 6 hours on HIGH.
11
Skewer the fruit or toss in a bowl.
12
Serve the beef in tortillas with cheese, pico de gallo and cilantro.