When customers ask what my go-to is for Taco Tuesday, Mexican Adobo is always my answer. The turmeric, onion, garlic, and ancho chiles with a hint of citrus is perfect for just about any protein. In this recipe, it is going in the slow cooker with a chuck roast to be ready to roll before sports practices tonight. You can also make the cabbage slaw, bbq sauce, and pickled onions in advance to make life super simple!

Adobo Beef Tacos

Category

Entree

Ingredients

    For the Beef

    • 4lb Chuck roast
    • 2 C Beef broth
    • 4 Tbsp Calicutts Mexican Adobo Spice Blend
    • 1/4 C Lime juice

    For the Cabbage Slaw

    • 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

    For the Pickled Onions

    • 1 Red onion, thinly sliced
    • 1 C Apple cider vinegar
    • ½ C Red wine vinegar
    • ¼ C Sugar
    • 1 tsp Kosher salt

    For the BBQ Sauce

    • 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

    Directions

    1. Sprinkle beef roast liberally with Calicutts’ Mexican Adobo Spice Blend, in crockpot. Note: If your beef has netting, remove and discard.
    2. Add broth and lime juice. Cover and cook on low for 8-12 hours.
    3. 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.
    4. 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.
    5. 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.
    6. Assemble your taco with all of your favorite condiments.