This delicious recipe uses our Mango Ginger Habanero and comes from Oh So Delicioso, a blogging collaboration of four women who started out in San Diego eating and blogging together, then each moving to different parts of the country, all continuing to contribute to their creative recipe blog.
Our jelly adds sweet heat to the Mango Slaw, a crunchy, refreshing accompaniment to the flavorful tacos. A family favorite!
Enjoy!
Ingredients:
- 2 Tablespoons olive oil
- 2 lb. beef chuck roast or rump roast
- 1/2 onion, diced
- 4 cloves garlic, minced
- zest and juice from 1 lime
- 1 canned chipotle pepper, minced
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 teaspoon ground chipotle
- 1 teaspoon paprika
- 4 ounces tomato sauce
- 1/4 cup rice vinegar
- 1 cup beef broth
- 1/4 cup canola (or other neutral) oil
- 2 Tablespoons Mrs. G's Mango Habanero jelly
- 1/4 cup mango rice vinegar
- 14 ounces bagged coleslaw mix
- Corn tortillas and toppings (cojita cheese, pico de gallo, cilantro, etc.)
Prep Time: 10 minutes
Servings: 6
Instructions:
- In your Instant Pot, add olive oil. Select "Saute" and heat oil. Sear both sides of the roast.
- Add onion, garlic, lime zest, lime juice, chipotle pepper, spices, tomato sauce, vinegar and beef broth.
- Using Manual Mode, cook 44 minutes and use a quick pressure release. Remove beef and shred. Meanwhile, set cooker to saute and reduce liquid by about a third. Return shredded meat to liquie.
- Mango slaw: In a small bowl, combine oil, pepper jelly and mango rice vinegar. Whisk until combined. Add to coleslaw in a medium bowl and combine.
- Taco Assembly: In tortilla, layer meat, slaw, pico, cheese, and cilantro. Serve immediately.