Servings: 12 plus tacos, depending on how much beef you put in each taco
Ingredients
- 3 pound roast beef*
- 1/8 cup of olive oil
- 2 tsp chili powder
- 1/2 tsp cumin
- 1 tsp cayenne pepper
- 1 " grated ginger
- juice of 1 lime
- 1/4 cup of soy or tamari
- 1/4 cup of honey
- 3 tbs siracha
- 1 20 ounce can of crushed pineapple with juice
- 1 20 ounce can of pineapple chunks with juice
- 1 chipotle pepper in adobo sauce
- 3-6 tbs of cornstarch**
For the cabbage slaw
- 2 cups of purple cabbage shredded and chopped
- 2 tbs soy or tamari sauce
- 2 tbs honey
- 2 tbs rice wine vinegar
- juice of half a lime
- 1 tbs sesame seeds
For the tacos
- 1 package corn tortillas
- cilantro to garnish
- scallions to garnish
- fresh pineapple chunks
Instructions
For the beef
- Season the beef with all the spices, sprinkling the seasoning on evenly. Pour the olive oil in the slow cooker, coating the bottom evenly. Add roast. In a separate bowl stir together the soy sauce, lime juice, tamari, siracha, honey, and crushed and chunked pineapple and a chopped chipotle pepper . Pour over the beef. Cook on low for 6 to 8 hours or until beef is able to pulled easily apart with two forks. Shred beef. Stir in 3 to 6 tbs of cornstarch, using more if there is a lot of liquid from the roast. Turn the heat up to high and let cook until thickened.
For the slaw
- Whisk together honey, soy, rice wine vinegar, lime and sesame seeds in a medium bowl. Add chopped cabbage and toss with the dressing. Serve on the tacos.
To assemble tacos
- Top a corn tortilla with as much beef as you'd like. Add the slaw and other desired garnish. Enjoy!
Notes
*I used a chuck roast because that was on sale. Any roast will do just fine in this.
**Feel free to add more or less siracha and cayenne to suit your heat preferences.
**Feel free to add more or less siracha and cayenne to suit your heat preferences.
Nutrition
Serving: 1taco
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