Smoky beef tacos

It's a busy time. I'm getting ready to take a trip I've been looking forward to for months. I have a couple of writing projects going on at work -- I should be working on that instead of writing this right now. I'm trying to figure out what the next steps in my career might be. Every weekend day in August is already booked.

I rely on my slow cooker to get me through these busy times. I found a great recipe for beef taco filling in my go-to reference, Slow Cooker Revolution. If you have a slow cooker, you need this book. Smoky, spicy, great over some mashed sweet potatoes and garnished with some avocado, jicama, and cilantro. Relatively easy to prepare, and finished by the time I got home from work. Despite these busy times, I decided to add one more adornment to this meal: Homemade pickled cauliflower. A container of pickled vegetables (cauliflower, carrots, etc.) is waiting on the table at my favorite taquería, so I decided to add some pickled flavor to my taco filling at home.

I will be traveling computer-free for the next week or so. Instead of my regular Wednesday/Sunday posts, I'll post a photo of the best thing I ate in each destination. San Francisco on Wednesday, Portland on Sunday. My list of places to eat is already overwhelming.

Smoky shredded beef
Adapted from Slow Cooker Revolution

Serves: I lost count. At least 5 servings
Time: 10-15 minutes to prep, at least 6 hours to cook

Ingredients
2 onions, chopped fine (not giant onions)
1/3 cup chili powder
3 chipotle peppers (canned in adobo), minced
6 garlic cloves, pressed or minced
1 jalepeño, seeded and minced
1 tbsp tomato paste
1 tbsp cumin
1 can of tomato sauce (15 ounces)
1 tsp liquid smoke
1 boneless beef chuck roast, 2-3 pounds

Method
1. Chop the onions and mix with the chili powder, chipotles, garlic, jalepeño, tomato paste, and cumin in a small bowl. Add 2 tablespoons of oil and mix thoroughly. Microwave for about 5 minutes, stirring occasionally. Add to the slow cooker.

2. Add the tomato sauce and liquid smoke to the onion mixture and stir to combine.

3. Dry your meat with paper towels and cut in half. Season with salt and pepper and add to the slow cooker. Mix well so that the meat is coated with sauce.

4. Cook on high for about 6 hours or on low for about 10 hours. Shred with two forks and mix thoroughly with the sauce that has developed.

Pickled cauliflower
Adapted from America's Test Kitchen Family Cookbook

Time: 15-20 active minutes, 1 hour to cool, as much time in the fridge as your patience allows


Ingredients
1/4 teaspoon mustard seeds
1/4 teaspoon fennel seeds
2 cups water
2 cups white vinegar
6 tablespoons sugar
3 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon red pepper flakes
1/2 head cauliflower

Method
1. Toast seeds in a large saucepan over medium heat for about 2 minutes.

2. Add liquid and spices to the pan and simmer for 10 minutes.

3. Add the cauliflower and cover, bring to a boil, and cook for a minute or two.

4. Transfer cauliflower mixture to a large bowl and let cool for about an hour before moving into the fridge.