Adobo Beef Tacos
4lb Chuck roast
2 C Beef broth
4 Tbsp Calicutts Mexican Adobo Spice Blend
1/4 C Lime juice
1½ C Green cabbage, thinly sliced
1½ C Red cabbage, thinly sliced
½ C Cilantro, chopped
4 Green onions, thinly sliced
1 Tbsp Red wine vinegar
2 Tbsp Avocado oil
1 Tbsp Lime juice
- 1 Tsp Honey
Calicutts Salt and Pepper, to taste
1 Red onion, thinly sliced
1 C Apple cider vinegar
½ C Red wine vinegar
¼ C Sugar
1 tsp Kosher salt
1 Tbsp Olive oil
1 Sweet onion, peeled and chopped
3 Cloves Garlic, peeled and minced
2 Chipotle peppers, in adobo sauce
½ C Ketchup
8 oz Tomato sauce
4 tsp Apple cider vinegar
3 tsp Calicutts Southwest Taco Spice Blend
½ tsp Brown sugar
For the Beef
For the Cabbage Slaw
For the Pickled Onions
For the BBQ Sauce
Sprinkle beef roast liberally with Calicutts’ Mexican Adobo Spice Blend, in crockpot. Note: If your beef has netting, remove and discard.
Add broth and lime juice. Cover and cook on low for 8-12 hours.
Prep the pickled onions in advance. In a medium sauce pan, whisk together vinegars, sugar, and salt. Place over medium-high heat and bring mixture to a boil. Whisk until sugar and salt dissolves, then remove pan from heat. Carefully add the red onions and stir. Let mixture cool completely at room temperature, stirring occasionally. Pour into a glass container, cover tightly with a lid, and refrigerate until throughly chilled. You can store any extra of these in the fridge for up to a month.
Prep the BBQ sauce in a medium saucepan. Over medium heat add the olive oil. Once heated, add in the onions and sauté for about 3 minutes or until they are translucent. Add the garlic and saute another 1 minute. Stir in the remaining ingredients chipotle peppers in adobo sauce, ketchup, tomato sauce, apple cider vinegar, brown sugar, and Calicutts’ Southwest Taco. Cover pot and reduce heat to low. Let simmer, stirring occasionally for about 20 minutes. Remove from heat and cool. Blend in a food processor, if you prefer a smooth texture.
While the onions are pickling, prep the cabbage slaw. In a large mixing bowl, mix the green cabbage, red cabbage. cilantro, and green onions. In a small bowl whisk together remaining ingredients. Pour over cabbage mixture and toss until throughly covered.
Assemble your taco with all of your favorite condiments.