Tacos with a Twist

20 min
8 hr


  • Tacos
  • 1.5 kilogram boneless beef chuck roast
  • 1/3 cup Cholula® Original Hot Sauce
  • 2 tablespoon chili powder
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Juice of 1 lime
  • 24 corn tortillas, warmed
  • Crumbled feta cheese, to serve substitution Substitutions available
    • Crumbled Cotija cheese
  • Chopped avocado, to serve
  • Radish Salad
  • 4 medium radishes, thinly sliced
  • Juice of 1 lime
  • 1 small bunch fresh coriander, chopped
  • 1/2 cup thinly sliced red onion


  • 1 Place beef in slow cooker. Mix Original Hot Sauce, spices and seasonings, and lime juice in small bowl. Pour over beef in slow cooker. Cover.
  • 2 Cook 8 hours on LOW or 5 hours on HIGH or until tender and easy to shred. Remove beef and shred using 2 forks. Skim fat from cooking liquid and discard. Return beef to slow cooker, stirring to coat with sauce. Keep warm.
  • 3 Meanwhile, for the Radish Salad, mix all ingredients in medium bowl. To serve, stack 2 corn tortillas on top of each other. Fill with shredded beef and top with Radish Salad. Sprinkle with feta and avocado, and drizzle with additional Hot Sauce, if desired.

Featured Recipes