Mexican Pot Roast Tacos
Our favorite recipe for the best meat to make an excellent filling for tacos, burritos or enchiladas and it freezes well.
Dovetailing Tip: Buy 4 1/2 pounds of roast. Use 3 pounds for this recipe and the other 1 1/2 pounds, trim and cut into 1" cubes. Keep for Meal 4 recipe, Beef and Butternut Chili.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 1/2 teaspoons | chili powder |
| 1 teaspoon | ground cumin |
| 1/2 teaspoon | smoked paprika |
| 1/2 teaspoon | crushed red pepper flakes |
| 1/4 teaspoon | salt |
| 1 | boneless beef chuck roast (3 pounds) |
| 1 (4-ounce) can | chopped green chili |
| 1/2 cup | chopped sweet onion |
| 2 | garlic cloves, minced |
| 3/4 cup | beef broth |
| hard taco shells, corn or flour tortilla (8 inches) | |
| chopped tomatoes, shredded lettuce and shredded mexican cheese blend | |
Directions:
In a small bowl, combine the first five ingredients. Cut roast in half; rub spice mixture over meat. Transfer to a 3-qt. slow cooker. Top with chilies, onion and garlic. Pour broth over meat. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat from slow cooker; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each taco shell. Top with tomatoes, lettuce and cheese. Yield: 9 servings.
Source: tasteofhome.com
