Name: Slow Cooker Ancho Beef Tacos
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6
Cuisine: Mexican
Ingredients: Fernandez Chile Ancho; Talking Rain AQA Water, 9.5 pH; SIGNATURE SELECTS Broth, Fat Free, Beef; Elephant Garlic; McCormick Ground Oregano; McCormick Ground Cumin; Organic Roma Tomato; Organic Sweet Onions; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Serrano Pepper; Rolled Stuffed Beef Flank Steak With Provolone Cheese; Guerrero Tortillas, Corn; Cilantro; Lime Wedges

Add chile ancho and water to a large stockpot.

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Bring to a boil.
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Turn off heat, and let sit for 5 minutes.

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Discard water.
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Transfer rehydrated chile to a blender.
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To the blender, also add ½ cup beef broth, garlic, oregano, cumin, tomatoes, onion, salt, and pepper.

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Blend until smooth.
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Taste for salt.
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Pour chile ancho sauce, remaining beef broth, and jalapeños to the bottom of the slow cooker.

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Stir to combine.
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Add beef to the slow cooker.
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Carefully turn to coat the beef on all sides.

Set slow cooker on high for 4 hours or on low for 6 hours.

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Warm tortillas.
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Top tortillas with the cooked ancho beef, cilantro, raw diced onions, and drizzle with lime juice.

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Enjoy!
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Slow Cooker Ancho Beef Tacos

Serves 6

20 mins prep

240 mins cook

260 mins total

What you need

How to make