Tuesday, November 23, 2010

Taco Tuesday: Shredded Beef Tacos

Tonight I completed: a pumpkin pie, pecan pie, brine for the turkey and a sweet potato-apple soup for work. In the meantime, dinner was already completed.
 So, enough about Thanksgiving, more about these tacos. The number one reason I love these tacos is they remind me of my mom's classic tacos without ground beef and Lawry's taco seasoning packet. The second reason I love these tacos is because they are so low maintenance.
Shredded Beef Tacos

For the shredded beef:
16 oz can of canned stewed tomatoes
1/4 lb pot roast
2 tbs olive oil
1 tbs cumin
2 cloves of garlic
1/2 red onion, chopped
1 tsp chili powder
1 tsp paprika
1 tbs ground corriander

For the tacos:
corn tortillas
1/2 cup of shredded extra sharp cheddar cheese
1/2 cup of salsa
1/4 cup of sour cream
1 cup of iceberg lettuce shredded
pickled jalapenos (optional)

If you are using a crockpot, you can make this recipe the night before or morning of. Begin by browning all sides of the roast in a hot pan. Place the browned pot roast in the crockpot and throw in a can of canned stewed tomatoes. In the same pan, put it on medium heat and add the olive oil. Once the olive oil is hot, add the cumin, coriander, chili powder and paprika and cook til fragrant. Next, add the garlic and onions and cook until translucent. Pour the garlic and onions into the crockpot and cook on low for 6-8 hours.

Once the beef is cooked, take out the meat and shred it into small pieces. You can use the leftover sauce in the crockpot for the tacos, I decided to omit the sauce from my tacos.
To prepare your tacos, heat up your corn tortillas so they are flexible. Set out the cheddar cheese, salsa, sour cream, lettuce and jalepenos and eat away.
If you do not have a crockpot: repeat the same procedure for the shredded beef in a skillet or pot and cook on low heat (300 degrees), with a lid, on the oven for about 4 hours or until the beef shreds easily.
Happy almost turkey day!


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