Wednesday, April 18, 2012
Shredded Beef Tacos
Tacos. Tortillas. Succulent meat. Fresh grated cheese. Crisp lettuce. Creamy avocado. Need I say more, or are you already craving tacos?
Oh, how I love tacos! One of my most favorite Mexican dishes, and so versatile. You could make anything into tacos. Chicken, hamburger, turkey, pork, beans, etc. Last night, it was shredded beef.
A beef roast is so economical. I pick up a 3-lb roast when it goes on sale for $10. I halve it, freeze half, and use the other half. One half of a roast was last night's Shredded Beef Tacos, and will also be tonight's Beef Chili. In general, that's 4 meals out of a $10 piece of meat. Love!
This is a crock pot recipe. Yay, time saver! At the bottom of the crock pot, I mixed 2 cups fresh salsa, 2 tbsp cocoa powder, 2 tbsp chili powder, and 2 tbsp oregano. Once mixed, I placed the beef roast down in the mix and slathered that piece of meat up. Put the lid on the crock pot, set the temperature to low, and put a kitchen timer on for 6 hours. By the time the timer is going off, you will have deliciously tender meat and a house that smells ah-mazing! Shred with 2 forks and mix in about 1/4 cup fresh, chopped cilantro. Set temperature to warm until dinner time.
For my tortillas, I wrap them in a damp dish towel and wrap that package in aluminum foil. Throw it in the oven at 250 degrees for 20 minutes, and you will have restaurant soft tortillas.
Right before serving, put out all the fixings.
Sour cream, more salsa, fresh grated Chedda' cheese, diced avocado, and shredded lettuce. Of course, put out whatever you want! Chopped tomato, diced onion, black beans, and refried beans are other popular choices.
I'm so glad this was my dinner choice last night, as we had a family emergency that really threw a monkey-wrench in my day. Needless to say, I didn't have to worry about cooking last night since I'd started this in the morning.
Barriga llena, corazon contento!
Translated, "A full belly, and a happy heart!" Enjoy :)