Wednesday, July 24, 2013

Shredded Beef Tacos

My gift to my siblings (when we all live close by) for their birthdays is a home cooked dinner and dessert of their choice for everyone.  My sister-in-law chose shredded beef tacos and homemade vanilla ice cream with peach cobbler for her most recent birthday.  I had never made shredded beef tacos before so I was excited to find and use a great recipe.  I found a recipe that was great but it was not moist enough, so with a couple adjustments we had moist shredded beef that made leftovers just as tasty as the tacos were the day they were made.
We paired the shredded beef with my cilantro lime rice and veggies and enjoyed a tasty and filling birthday dinner!

This recipe makes 6-8 servings.

2-3 lb. roast beef, whole, fat trimmed
1 onion, chopped
1 heaping tsp chili powder
1 heaping tsp garlic powder
1 heaping tsp cumin
1 heaping tsp Kosher salt
1 red bell pepper, sliced
1 green bell pepper, sliced
1 (14.5 oz) can Rotel tomatoes (or Mexican style diced tomatoes)
1 (14.5 oz) can beef broth
flour tortillas
toppings of your choice (tomatoes, lettuce, avocado, sour cream, cilantro, cheese, etc.)

Place the onions on the bottom of a crock pot.
Combine all of the seasonings in to a small bowl.
Rub the beef with the seasonings.
Place the roast on top of the onions.
Top the roast with the tomatoes and peppers.
Add the beef broth to the crock pot.
Cook the beef on low for 8-9 hours, turning once about halfway through.
The beef is ready when it shreds easily with two forks.
Shred the meat and then let it sit in the crock pot for another 20 minutes.

This recipe is adapted from

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