Tonight I am taking dinner to my friend and visiting teacher who recently had a baby. Don't you always prepare a brand new recipe when taking someone dinner for the first time? LOL. I chose a 5 star recipe so I wasn't all too worried. Besides, it's a taco. Well, this meat turned out to be tender and flavorful. It's going to make some great tacos.
I adapted the original recipe to suit my need to use a crock pot.
mexican pot roast taco meat (Tyer Florence of the Food Network,)
2 pounds beef roast
freshly ground black pepper
extra-virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
1 (28 ounce) can crushed tomatoes
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper (I omitted because this new mama has 3 little kids who'll be eating this recipe- can I just say that 1 tablespoon is A LOT? I'd tone it down for my family and we love spice.)
1 tablespoon ground cumin
3 bay leaves
tortillas, cheese, salsa, shredded lettuce, etc.
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, heat oil. Add the garlic and the beef to the pot, browning the meat on all sides. Add the onion and allow to brown, about 3-4 minutes. Transfer to a crock pot. Add the tomatoes plus 1 cup of water, spices, season with salt and pepper. Cover with a lid and cook on low all day until meat is tender. Shred meat. Fill tortillas with the works!