Monday, March 15, 2010
The Monday Recipe Blog
We love our tacos and Tex-Mex in Oklahoma. Most of the time we use ground beef filling, mainly for convenience. However, true Hispanics know that shredded beef is optimum for filling tacos, enchiladas, tamales and other Tex-Mex foods.
One of the best ways to prepare shredded beef for your Tex-Mex dish is with a slow-cooker, also know as a crock pot. This method allows you to prepare the meat and forget it for several hours while it cooks.
The following is a recipe for slow-cooker shredded beef for tacos or other Tex-Mex dishes:
Crock-Pot Shredded Beef for Tacos:
2/3 pound round roast, cut up into large chunks
1 large chopped onion
3 Tablespoons canola or vegetable oil
2 chopped Serrano chilies
3 chopped cloves of garlic
1 teaspoon salt
1 cup water
Brown the meat and onion in the oil and then put in the crock pot.
Add the chilies, garlic, salt and water.
Cover and cook on High for 6 to 8 hours.
When done, pull the meat apart with two forks until completely shredded.
For soft tacos, provide fresh tortillas, tomatoes, cheese and lettuce. You can also add guacamole if you prefer.
Serves 6-8 people.