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No Fuss Slow Cooker Taco...

2 Facts; Everyday should be Taco Tuesday and Soft Shell Tacos over Hard Shell Tacos. Don't argue! :p

I live in Texas where there is no shortage of delicious Mexican food, so it's only right that i write a post on my go-to taco recipe.

I made this for a Super Bowl party several weeks ago and also for a dinner party at home with friends and it was a hit both times.

Like (almost) all slow cooker recipes, this can also be made in the oven using a dutch oven. It works great for parties because to you let it cook with little supervision while you go about doing other things and its not easy to mess this up.

3lbs Chuck Steak

1 Red Onion

1 Cup BBQ Sauce

2 Medium Sized Tomatoes

4 Cloves Garlic - Crushed

3 Bay Leaves

2 Tablespoons Chili Flakes

1/2 Cup Beef Stock

1 Teaspoon Ground Corriander

1 Teaspoon Cinnamon Powder

2 Tablespoons Olive Oil

2 Seasoning Cubes


For Garlic Cilantro Aioli

1 Clove Garlic

1/2 Cup Sour Cream

2 Tablespoons Olive Oil

1/4 Cup Fresh Cilantro

Lemon Juice form 1/2 Lemon

Pinch of Salt & Crushed Black Pepper

Brown chuck on all sides over medium-high heat until properly sealed, about 2-3 minutes on each side.

You can season your chuck with salt and pepper before browning, i didn't because it will be cooking in a lot of seasoning for 6 - 8 hours.

Transfer meat to slow cooker...

In the same pan, add chopped onion and tomatoes, and continue stirring until it has cooked down...

Pour in BBQ sauce and meat stock, and allow to simmer for 5 - 7 minutes or until reduced and starts to thicken. Notice in the picture below, the sauce is beginning to stick to the pan.

Pour the sauce over the meat and add all of the remaining ingredients for the meat, mix it all up, cover the slow cooker and cook for 6 hours on high or 8 hours on low.

If you're using a dutch oven in the oven, low will be 190F and high, 250F.

Half way through your cook time, turn your meat over and baste it with the cooking sauce.

When your meat is cooked, transfer it from your slow cooker to a large chopping board or tray and using 2 forks, shred it. This will require very little effort, my meat was falling apart as i was taking it out of the cookers.

Fish out bay leaves, reduce the cooking sauce to about 2 cups and return your shredded meat to the slow cooker. Mix the meat properly and add a little more if needed. Remember that you want your meat juicy, not soggy.

Set your slow cooker to Warm and start on your aoili while the meat reabsorbs the sauce.

In a blender, combine all the ingredients for your aioli and blend them together.

Transfer to a condiment bottle for easy use or you can just transfer into a bowl if you don't have one and spoon it onto your taco.

Warm up your tortilla, build a base with some slaw (optional), add your meat, top it with some aioli and fresh cilantro and enjoy!

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