servings : 8


For the Pico:

1 cup frozen corn, thawed

1 cup carrots, small dice - microwaved for 1 minute

2 jalapeno, small dice

½ cup white onion, small dice

2 tablespoons cilantro, chopped

1 ¼ cup apple cider

1 tablespoon kosher salt

1 teaspoon sugar


 For the Braised Beef (slow cooker)

3 pound chuck roast, trimmed*

1 bone-in beef short rib

Olive oil

2 teaspoons salt

16 ounce jar My Brother’s Helen’s Rustic Original Salsa (divided)

3 cups beef stock

1 onion, peeled and quartered


For the Sauce:

2 tablespoons beef drippings, 1/2 cup mayonaise, 1/4 cup sour cream, 1/4 cup My Brother's Helen's Rustic Original Salsa.

To serve tacos you will need:

16 (6") corn tortilla, warmed

2 avocados, sliced

fresh cilantro, chopped

Lime wedges





For the Pico:

In small mixing bowl combine the corn, microwaved carrots, jalapeno, onion, cilantro.  Place in a sterilized canning jar. In small saucepan combine cider, salt, sugar and over medium heat bring to a boil.  Remove from heat and pour over corn mixture. Close with lid and let stand for 4 hours. Refrigerate until ready to use.

For the slow cooker Braised Beef:

Rub olive oil on chuck roast and short rib.  Sear in hot skillet, browning on all sides then transfer to slow cooker.  Add salt, 1 cup My Brother’s Helen’s Rustic Original Salsa, beef stock, onion.  Cook on low 8 hours. 

Remove roast and short rib from slow cooker, discard onion (unless you want it on your taco!) and short-rib bone.   If the roast rendered fat you can skim it off the top of the drippings and discard. Using two forks, pull the meat apart, then return to the drippings. 

For the Sauce:

Combine in small mixing bowl, 2 tablespoons beef drippings, ½ cup mayonnaise, ¼ cup sour cream, ¼ cup My Brother’s Helen’s Rustic Original Salsa

To assemble tacos:  Warm tortillas, top with sauce, braised beef, avocado, pickled corn pico.  Garnish with cilantro and squeeze of lime wedge.