Having grown up in Central California, I could pretty happily eat Mexican food at every meal. One of my absolute favorites is shredded beef anything, and this recipe can be used for just that - tacos, burritos, enchiladas, nachos...we've even put it on sandwich rolls and it's been great. It's also perfect for easy entertaining (like Super Bowls or birthday parties) because it cooks in the crock pot, reheats great and freezes well.
A quick note - the measurements for the spices are very forgiving and flexible in this recipe. If you like it hotter, add a little more pepper flakes and chili powder. A little less spicy, just pull back a bit.
Shredded Beef Taco Roast
serves: a lot!
1 large roast (any sort will work, but I like something with a longer grain meat)
olive oil (for searing the roast)
1/2 - 1 t. red pepper flakes
1 t. salt
1 t. cumin
4 t. chili powder
1 t. sugar (I usually use sucanat)
1 - 2 t. garlic
1 1/2 c. chicken or beef stock (or an equal amount of water and a bouillon cube)
1. Season roast with a little salt and pepper, then sear in olive oil in a hot pan.
2. Combine rest of ingredients and set aside.
3. Place seared roast in a slow-cooker and pour the stock/spice mixture on top. Cover and cook on low for 6 to 8 hours.
4. Shred the beef with a fork and place back in the cooking liquid to serve. I usually pull it out and shred on a plate rather than attempting to shred in the slow-cooker.
For tacos, heat tortillas, add some shredded beef, a little cheese, tomatoes, guacamole and maybe a little shredded cabbage. A little squeeze of lime is nice too.
For a large group, this is super easy to set up as a buffet for make your own tacos or nachos.
Leftovers freeze really well - this was one of my recent baking day projects and from one large, 5 pound roast, I was able to make 3 meals.
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