It has been HOT here.. really HOT (well over 100 F)- and I wanted good food that did not heat up my kitchen. Out comes my trusty crock pot. I adapted a recipe from the Food Network to make this recipe (link). Serve with Spanish rice and Guacamole.
Crock – Pot Shredded Beef (for Tacos)
adapted from Brian Boitano (Carne Asada Tacos with Green Salsa)
- 2 cups beef broth
- 2 (15 oz) cans whole tomatoes, broken up with juice
- 1 large Jalapeno pepper, sliced, seeded and white ribs removed
- 1 large onion, coarsely chopped
- 4 cloves garlic sliced
- 2 1/2 to 3 lbs sliced beef round roast
- 2 Tbsp ground cumin
- 2 Tbsp chili powder
- 2 tsp salt
- 2 tsp ground pepper
Place all the ingredients in a crock pot. Cook on high heat for 5-6 hours, stirring occasionally.
Shred the beef with two forks and pour about 1/2 cup of the liquid over it for moisture. Serve with flour tortillas, cheese, sliced tomatoes, lettuce with Spanish rice and fresh guacamole on the side.