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Archive for the ‘Beef’ Category

Happy Cinco de Mayo


refreshing

I know that Cinco de Mayo is more of an Americanized “holiday” but it gives me an excuse to drink Coronas and eat tacos.  Sounds like a good day to me!

I wanted to try something new but also wanted a fairly easy dish to prepare.  For me that means cooking with meat and dusting off the slow cooker.  I don’t eat a lot of meat, which means that I don’t have a lot of experience with it.  In my mind, the slow cooker is kind of a fool-proof way of preparing any kind of meat.  The results are always moist, juicy, tender, melt in your mouth, goooooood.  Tonight was no exception.

all the fixings

Our taco station was, dare I say, beautiful.  I loved all of the fixings that went into our hard AND soft tacos — variety is the spice of life, after all.  And there are plenty of spices to go around in that shredded beef there.  But leave room for dessert!

Slow-Cooker Mexican Shredded Beef

1 (3.5 pound) boneless beef roast (I used a bottom round roast)
1 tablespoon canola oil
1 1/2 large onions, diced
3/4 tablespoon tomato paste
1 1/4 cups beef broth
1 teaspoon garlic powder
3/4 teaspoon parsley
2 1/2 teaspoons chili powder
2 teaspoons cumin
3/4 teaspoon cayenne
3/4 teaspoon paprika
3/4 teaspoon oregano

In a large, heavy skillet heat the oil over medium-high heat. Sprinkle the beef roast liberally with salt and pepper.  Once the oil is hot, add the roast to the pan and brown on all sides, about 1 minute per side.  Place roast in the slow-cooker.

Add the diced onion to the pan and cook for about 2 minutes. Stir in tomato paste. Add beef broth and spices.  Scrape any browned bits at the bottom of the pan with a wooden spoon, then pour the broth-onion mixture into the slow-cooker over the roast.

Cook on low for 9-10 hours. The beef should be tender enough to easily pull apart with two forks. Once the beef is shredded, return to the slow-cooker to absorb any leftover liquid.  Assemble tacos/sandwiches/etc. with your favorite toppings.

my tacolee's taco

Recipe adapted from Handle the Heat

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