SERVES: 6-8
Spice up your #tacotuesday with these mouthwatering and colorful spicy habanero shredded beef tacos! Best part about this recipe? All you need is 4 ingredients (not including the toppings)!
INGREDIENTS:
- 3lbs of chuck roast, cut into 3” chunks
- 2 bottles of Medlie Yellow Pepper Turmeric
- 1 tsp each of salt and pepper
- 2 tbs olive oil
- 4 red cabbage leaves (for the “shell”)
- 4 butter lettuce leaves (for the “shell”)
- Toppings
- Thinly sliced red bell pepper
- Diced red onion
- Julienned Mango
- Avocado
INSTRUCTIONS: Instant Pot Instructions
- Put Instant Pot in Saute Mode
- Once the Instant Pot is hot, add oil and brown beef on all sides (about 2 minutes on each side)
- Once the meat is browned, switch Instant Pot to slow cooker mode and add the 2 bottles of Yellow Pepper Turmeric to the pot
- Season with salt and pepper
- Seal (vented) and set for high on 4 hours or low for 8 hours
- While the beef is cooking prep all the veggies for your toppings
- Shred beef with two forks and build your tacos!
INSTRUCTIONS: Slow Cooker Instructions
- In a heavy bottomed pan preheated to medium high heat add the oil
- Once oil is hot, add beef to brown (2 minutes per side)
- Transfer beef to slow cooker
- Season with salt and pepper and add the 2 bottles of Yellow Pepper Turmeric
- Cook on low for 8 hours or high for 4 hours
- While the beef is cooking, prep all the veggies for your toppings
- Shred beef with two forks and build your tacos!