Shredded Beef Tacos

Almost any slow cooker meal is a time saver in both prep and cleanup and I found this one to be that way as well. I was very excited about this meal, and it tasted very good but the meat turned out very dry. I'll admit I was concerned about that when I was piling it all in the slow cooker asking myself "Where is the liquid?"... going back to the cookbook to see if I had missed an ingredient or something. But after about 1-2 hours there was a ton of liquid from the meat and the veggies, whew I thought I was in the clear but the meat came out dry in the end - boo! Even when I added it back to the slow cooker with the juices it was still too dry for my taste.  So, if I were to make something like this again, I'd probably cook it less or make sure the meat was submerged in the juices after cooking for an hour. I know they say to not open the slow cooker, but I always do because I am way too curious not to.

Even with the dry meat at hand, we both tore this meal up and enjoyed it. I also made some simple guacamole (1 avocado, 1 tomato, 1 small onion, cilantro, salt, red pepper flakes and lime juice).

I also made a side dish called New Mexico Caviar, a bean dish I found in the Green Chile Bible. Unfortunately, it turned out to be a mushy, weird tasting concoction that we couldn't even eat - yikes! I just hate when that happens!

Shredded Beef Tacos

Serves  8

Shredded Beef Tacos

ingredients

• 4 lb beef round roast, cut into quarters

• 1 red onion, chopped (I had 1/2 red onion and 1/2 yellow onion so I just used that)

• 2 jalapenos (I used 1 jalapeno and 1 Fresno Chile)

• 5 large cloves garlic, minced

• Pinch of black pepper

• 1 pkg taco seasoning (I made my own using 1 tsp each cumin, ground coriander, garlic powder, Chile powder, black pepper, kosher salt and 1/4 tsp cayenne pepper)

• 1 tsp Chile powder

• 6" flour tortillas or corn tortillas, warmed (we used a combination of both and liked 2 corn tortillas per taco versus the flour)

• 3 Roma tomatoes, chopped

• Toppings:  shredded lettuce, sour cream, sliced jalapenos, shredded cheese, salsa & guacamole

directions

1. Place the first 7 ingredients into the slow cooker and cook on low for at least 6 hours and up to 8 hours. Remove the meat to a cutting board, trim away any fat and shred, return to the slow cooker with the juices and stir to coat.

2. Serve on a flour tortillas and pile on your favorite toppings.

Guacamole!

Enjoy!

These recipes were adapted from Southwest Slow Cooking & ME!