s SLOW-COOKER BEEF TACOS***
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s SLOW-COOKER BEEF TACOS***
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Instructions *** 6-10-18 good *** FEB 2, 2016 2.7K Slow-Cooker Beef Tacos HorizontalETHAN CALABRESE Throw a beef chuck roast—which has a strong beefy flavor and needs time to tenderize—an onion, and some spices in the slow-cooker before you head out for work—and come home to a Tex-Mex masterpiece. YIELDS: 8 PREP TIME: 0 hours 20 mins TOTAL TIME: 8 hours 20 mins Ingredients 1 small beef chuck roast (about 3 to 4 lbs.) 1 large onion, diced 4 cloves garlic, chopped Juice of 3 limes 1 tbsp. chili powder 1 tbsp. ground cumin 1 tbsp. dried oregano 4 c. low-sodium chicken broth 20 small corn tortillas Sour cream, green onions, red onion, and lime wedges for serving Directions In a 5-quart slow-cooker, combine chuck roast, onion, garlic, lime juice, chili powder, cumin, and oregano, then pour over chicken broth. Cover and let cook on low, 8 hours. When ready to shred, add roast and onion to a large bowl and shred with two forks. Pour over enough juice so it's nicely marinated. Char tortillas over the flame of a gas burner, then top with beef and serve with sour cream, green onions, chopped red onion, and limes. ETHAN CALABRESE This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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