Slow Cooked Beef Tacos (Print Version)
# Ingredients:
01 -
3-pound chuck or cross rib roast.
02 -
1 1/2 tbsp of cooking olive oil.
03 -
Season with salt and coarse black pepper.
04 -
One 14-ounce can of beef stock.
05 -
1.5 tbsp of chili seasoning.
06 -
Half a tbsp of ground cumin.
07 -
1/2 tbsp of powdered onion.
08 -
A teaspoon of garlic granules.
09 -
Juice squeezed from one lime.
10 -
Soft flour or corn tortillas.
11 -
Chopped lettuce (romaine preferred).
12 -
Shredded cheddar cheese or monterey jack.
13 -
Guac or avocado chunks.
14 -
Mexican crema or sour cream.
15 -
Diced tomatoes or pico de gallo.
16 -
Fresh lime juice squeezed.
17 -
Hot sauce from Mexico.
# Instructions:
01 -
Pour oil into a big skillet. Pat beef dry, sprinkle with pepper and salt. Brown beef for 3-4 mins each side, then move it to your slow cooker. Quickly stir spices in the pan with broth and scrape the browned bits. Add this over the beef in the cooker. Slow-cook for 8 hours on low. Tear the beef into shreds, toss fatty bits. Put it back in the slow cooker with a lime squeeze for 10 extra mins. Drain any extra liquid before serving. Fill tortillas with it and pile on toppings.
02 -
Set it to high pressure for 75 minutes.
03 -
Simmer low for about 2.5 to 3 hours.
# Notes:
01 -
Make it early, then warm it up later on.
02 -
Keeps well in the freezer.
03 -
Choose the cooking style that works for you.