Thursday, May 19, 2016

crock pot mexican pot roast taco meat

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
kosher salt
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!

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