Coffee & Chili Shredded Beef Tacos: Spice Up Your Taco Tuesday! 🌮☕🔥

Directions

1. Season the Beef:
2. In a small bowl, whisk together coffee grounds, Espresso Rub, brown sugar, and Pennsylvania Pepper. Press the chuck roast into the spice mixture to coat thoroughly.
3. Set Up the Slow Cooker:
4. Place the chopped onion in the bottom of a slow cooker. Place the seasoned beef on top. Add garlic, honey, brewed coffee, and balsamic vinegar.
5. Cook Low and Slow:
6. Cover and cook on low for 6–8 hours or on high for 4 hours, until the beef is tender and shreds easily.
7. Make the Mojo Verde: In a food processor, blend the cilantro, Mojito Lime seasoning, jalapeño, Jalapeño Seasoning Salt, lime juice, white wine vinegar, and olive oil until smooth.
8. Cover and refrigerate until ready to serve.
9. Finish the Beef: Remove the beef from the slow cooker and shred with two forks.
10. In a small bowl, whisk together cornstarch and water to create a slurry. Stir the slurry into the slow cooker juices, set to high, and return the shredded beef. Cook for an additional 30 minutes until the sauce thickens slightly.
11. To Serve: Warm your flatbread, naan, or tortillas.
12. Pile on the coffee-chili shredded beef.
13. Top with crumbled queso fresco, a drizzle of Mojo Verde, fresh cilantro, and rice if desired.
14. Enjoy the boldest Taco Tuesday ever!