Slow Cooker Tacos with Warm Salsa

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My slow cooker does not get the love that it deserves because, to be honest, I really don’t love most slow cookers, with the exception of a few I came across on unclutterer. Many of the recipes I have tried are kinda mushy and flavorless.   So, for this reason I don’t use my slow cooker as much as I’d like.  But I love the concept.  Having a meal already cooked when you come from work after a long day is just awesome.   So last week I gave my slow cooker another whirl. 

Slow cookers do one thing well, slow cook, particularly meat.  Knowing this I adapted my recipe for spit fired tacos (barbacoa). Wanting to add some complexity to the dish I used coffee as the liquid base.  FYI coffee is an awesome cooking liquid. Because coffee is bitter it compliments sweet and tangy (acidic).  Also, the notes of the coffee can bring new and interesting flavors to a dish.  For my recipe I used Dark Matter Coffee

These taco are the bomb.  The meat is rich and the warm salsa is EVERYTHING.   I served them in fresh corn tortillas with some onions, cilantro and queso fresco.   Easy and delicious,  this is what using my slow cooker is all about!  Oh, the salsa, don’t throw any leftovers out.  It will keep for up to two weeks in the fridge.  Or freeze it and use it when you need it. And you will need it because you will want to make my deconstructed taco stew.  Recipe coming to the  blog next week.  But until then, enjoy those slow cooker tacos.  

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Slow Cooker Tacos

Prep Time 10 minutes

Cook Time 8 hours

Servings 8 -10 servings

Ingredients

• 1 3-4 pound pot roast
• 4 chipotle peppers in adobo sauce
• 4 garlic cloves
• 1 jalapeño whole with top cut off
• 2 cups brewed coffee
• 1 onion coarsely chopped
• 1 tablespoon cumin
• 2 teaspoons salt
• 2 teaspoons ground pepper

Instructions

1. Season meat with salt, pepper and cumin.
2. On the bottom of your slow cooker place onions, garlic and coffee.
3. Place meat on top of onions.
4. Place chipotle peppers, adobo sauce and jalapeño on top of meat.
5. Cook on low for 8-10 hours. (or on high for 6-8 hours)
6. Remove meat from slow cooker and rest for 15 minutes. Shred with a fork.
7. In place pan drippings while with onions and peppers in a blender. Blend until smooth.
8. Serve warm salsa with taco meat.