From the Crock Pot- Week 11

[PantherDave]

It took me awhile to find this recipe, I'm doing this on Sunday, but did not rust( had to leave the typ0...Scooby Doo does FTCP) myself to remember it to the letter.

 

Mexican-Style Shredded Beef Tacos

 

1 boneless beef chuck shoulder roast 3 lbs approx

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon chili powder

1 teaspoon salt

1/2 teaspoon ground red pepper

1 cup salsa or picante sauce

2 tablespoons water

1 tablespoon cornstarch

Taco shells(or flour or corn tortillas)

 

Step 1- Cut roast in half. Combine cumin, coriander, chili powder, salt and red pepper in bowl. Rub over roast.

 

Step 2- Place 1/4 cup salsa in CP ,top with one piece roast. Layer 1/4 cup salsa, 2nd half roast, 1/2 cup salsa in CP. Cover and Cook on Low only for 7-8 hrs.

 

Step 3- Transfer roast to cutting board; cool slightly. Trim and discard excess fat from beef. Shred Beef with two(2) forks. Let cooking liquid stand for 5 mins to allow fat to rise. Skim and discard fat.

 

Step 4- Blend water and cornstarch until smooth. Whisk into cooking liquid. Cook, uncovered 15-20 mins on High or until thickened. Return beef to CP. Cover and cook 15 -20 mins. and enjoy!!!!!

 

We do it this with refried beans and Mexi/spanish rice and Ice Cold Tecate in a bottle. We have the usual grated or shredded cheese, diced tomatoes, green onions, green chilis, sliced jalepenos for taco condiments. And your favorite suace for spooning on as well.

 

Now for some football-The Packers will crush the Panthers

 

Cats 6

Packers 31

 

Bon Appetite and Good Luck on the Homer Front and FF Wise-Peace PD.