I adore the sweetness from the pineapple, plus the crunch from the bell peppers in these tacos...MMMMMMMmmmmmmm. Buen provecho!
Prep Time10 minutesminutes
Cook Time8 hourshours
Servings - 4servings
Ingredients
2lbs.beef chuck roast
2Tbsplime juicedivided
1tspground cumin
1tspsalt and pepper, each
1/2cupwater
15oz.can pineapple in 100% juice
2smallgreen bell peppers seeded and diced
2Tbspcilantro chopped
Salt and pepper to taste
Tortillas - flour or corn
corn on the cob, rice, or refried beansside dishes
Instructions
Place the beef roast in the slow cooker. Squeeze the lime juice over the top, then sprinkle with cumin, salt and pepper on top as well. Carefully pour the water around the beef roast. (I like to add water so that the environment inside the slow cooker stays nice and moist. I think it makes for more tender beef!) Set on low and cook for 8 hours. Once cooked, shred it with 2 forks.
Before dinner, mix up the pineapple pieces, chopped peppers, lime juice, cilantro and salt and pepper together in a bowl.
Add the slow cooked beef into the tortillas and top with the pineapple-pepper salsa.
Prepare side dishes.
Serve Shredded Beef Tacos with Pineapple-Pepper Salsa & preferred side dishes.