Tuesday, August 24, 2010

Crockpot Shredded Beef Taco Recipe

So I've been playing around with tacos recently, trying to create a recipe that's a little easier than my usual shredded pork tacos. I've experimented with chicken, pork and beef and I think I've found something that will work with anything.

You want:

A big piece of meat that'll work well in a crockpot. Either chicken thighs or leg quarters, pork shoulder or "country ribs" or a pot roast. I used a pot roast last night.
1 can of diced tomatoes
1 onion, quartered
4 cloves of garlic
2 healping tablespoons of your favorite chili powder
1 tablespoon coco powder
2 tablespoons red wine (optional)
1 jalapeno, chopped (optional)
1 cup fresh or frozen corn
Salt and pepper to taste

Liberally salt and pepper your meat, and brown on high heat in a frying pan. Place in crockpot. Use canned tomatoes to deglaze the pan, add to crockpot, along with onion, garlic, jalapeno (I included the seeds), chili powder coco powder and red wine. Place lid on crockpot and cook on "low" until meat shreds easily with a fork. Remove any bones, and add corn. Allow corn to cook, then serve.

As I said, the sauce works really well with either beef, chicken or pork. We definitely like it best with the jalapeno cooked in. It's good without, but it's missing that extra spicy kick.  My husband ate, like, six of these last night and then cried because he was too full to eat anymore.



I served the beef variety last night with a homemade heirloom tomato salsa and fresh arugula. Just as a note, there's going to be a TON of liquid released when you make these. I've been saving it and using it to poach eggs in, which I then ladle over mexican rice and serve with tortillas the next night. It's pretty awesome.

3 comments:

jackiee said...

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Deb Duchon said...

That looks like a great recipe! I'll try it this week. Thanks

Deb Duchon said...
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