Jalapeño & Pineapple Beef Tacos
Here is a recipe that you can try with the Dexter’s Hot Sauce No.2 Jalapeño & Pineapple sauce:
Ingredients:
- 900g steak, thinly sliced
- 125mL chopped yellow onion
- 125mL each chopped red and green capsicum
- 2 cloves garlic, peeled
- 1 small jalapeño chilli pepper, seeded and chopped
- 80mL unsalted jarred or canned diced tomatoes
- 1 tablespoon chilli powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 16 x 15cm corn or whole-grain tortillas
Instructions:
- Place the steak in the bottom of a 5- to 6-litre slow cooker and top with the onion and capsicum.
- In a small food processor or blender, process the garlic, jalapeño, tomatoes, chilli powder, cumin, oregano and salt until smooth. Pour evenly over the steak and vegetables.
- Cover and cook on low for 6 to 8 hours.
- Meanwhile, in a medium bowl, combine all the salsa ingredients. Cover and refrigerate.
- Remove the steak from the slow cooker and transfer to a large cutting board. Shred the steak with two forks and return it to the slow cooker.
- If needed, cover and cook on high for 10 minutes more to reheat.
- Warm the tortillas according to the package directions.
- Divide the beef mixture between the tortillas and top with the salsa.
- If desired, add coriander lime sour cream.
- Top With Dexter’s No.2 Jalapeño & Pineapple and serve
- Enjoy!