I wanted to use my slow cooker and wanted to try something tasty for tacos. This was really good but next time I make it I will reserve some of the salsa to serve on the tacos. Optional toppings for the tacos includes cheese, lettuce or cabbage, sour cream, avocado slices, pico de gallo, beans and rice.
Ingredients:
Dry Rub:
1 tbs. seasoned salt
1 tbs. garlic powder
1 tsp. onion powder
1 tsp. fresh ground black pepper
1/2 tsp. chipotle pepper powder
1 tbs. vegetable oil
1 3 lb. boneless beef chuck roast
Salsa:
5 tomatoes
1 small onion, divided
1 tsp. salt
1 tsp. pepper
1 chipotle pepper in adobo
1/2 tsp. adobo sauce (from chipotle can)
4 cups chicken stock (homemade if possible)
1/2 tsp. oregano
Directions:
1. Heat the vegetable oil in a large skillet over medium-high heat. Season the beef with the dry rub. Add to the skillet and cook until golden brown, about 4 minutes per side.
2. While browning beef make salsa. Combine all salsa ingredients into a blender and process until smooth.
3. Transfer the browned meat to a 6-quart slow cooker, then add the salsa and sliced onion. Cover and cook on low for 5-6 hours or until meat is easily shredded.
4. Remove the meat to a cutting board and shred with 2 forks, discarding the excess fat. Return the meat to the slow cooker.
5. Serve the meat in tortillas and top as desired. Serve with lime wedges.
No comments:
Post a Comment