There are two main reasons I love my Crockpot: 1) Dinner is ready (within reason) when I am. For a schedule as varied as ours, this simple fact is a Godsend. 2) It makes my entire house smell yummy all day. These tacos smelled so delicious, I couldn’t wait for dinner-time to arrive!
1 ½ - 2 lbs. beef top round
Salt & pepper
1 jalapeño, finely minced
3 cloves garlic, finely minced
½ onion, chopped
1 T. chili powder
½ tsp. cumin
¼ tsp. cayenne
3 T. lime juice
½ bottle amber beer
Tacos:
6-8 taco shells
Shredded cheddar cheese
Sour cream
Diced tomatoes
Shredded lettuce
Season roast with salt and pepper and place in a Crockpot; add remaining ingredients, cover, and cook on low about 6 hours. Once cooked, remove meat from pot. Shred beef with two forks, going with the grain. Add shredded beef back into the pot and stir into sauce; let heat 5-10 additional minutes. Prepare tacos with desired ingredients and spoon in meat.
No comments:
Post a Comment