BARBACOA TACOS WITH CILANTRO & SLICED RADISHES (SLOW COOKER)
AU and I have this love hate relationship with Mexican food restaurants. We love to go there, gorge ourselves on chips & salsa, and then waddle home. But we hate that our constant cravings for tacos, enchiladas, and burritos costs so much!
The way we compromise… slow cooker tacos at home (it’s a win win).
A few weeks ago we made some amazing carnitas tacos in the slow cooker. I felt like it was the best carnitas I have ever had. The beer we cooked the pork in was so juicy and the spices mixed with a little adobo sauce created a heavenly spiced delight.
This time we decided to try a beef slow cooker concoction (and we cheated a little). We used a sauce packet by Campbells and I cringe as I type this but its the truth. And it’s worth a try. We are making up for the high sodium “mexican red chile taco” sauce with fresh ingredients that scream authentic: cilantro, chopped white onion, and sliced radishes.
It is my new favorite way to enjoy a taco with the freshest toppings.
The other newest spin on these are corn tortillas instead of flour. There’s this sweetness to the outside of the corn tortilla that is just slightly crispy when you grill them. I found this out on a recent dinner trip to La Botana (a scrumptious mexican restaurant near the hood). I recommend the corn tortillas.
All these colors are just so pretty together. Don’t forget to top them off with freshly squeezed limes.
I absolutely insist.
[had to just bring you one step closer to these babies]. Did I mention how easy these are?!
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