Ingredients
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
Key Ingredients
Make It
Step 1
Place beef, broth, onion, 2 jalapeños, 1 poblano chile (charred skin removed), bay leaf, oregano, garlic, 1 1/2 teaspoons bouillon and 1/2 cup evaporated milk in a 5-quart slow cooker. Cover; cook on low for 8 hours or high for 4 hours.
Step 2
Boil 3 cups water in a small saucepan over medium-high heat. Add remaining jalapeño; cook for 25 minutes. Reserve ¼ cup cooking water and jalapeño (discard rest of the water).
Step 3
Place boiled jalapeño, remaining 1 ½ teaspoons bouillon, remaining poblano chile (half of charred skin removed), remaining 1/2 cup evaporated milk, avocados and reserved 1/4 cup water in a blender or food processor; cover. Blend until creamy. Transfer to a bowl for serving.
Step 4
Shred beef in a large bowl; chop up onion into the same bowl. Mix together. Pour 1/2 cup broth from slow cooker over shredded beef. Discard all other contents in the slow cooker.
Step 5
Warm corn tortillas over an open flame. Fill the tortillas with 1/3 cup of shredded beef.
Step 6
Top each taco with 2 tablespoons creamy poblano sauce.
To add deeper flavor, brown the meat in a skillet before adding to the slow cooker. Just heat up a small amount of oil in a large skillet and sear the meat before adding to the slow cooker.
