November 17, 2011

Taco Tuesday

My husband and I are big fans of tacos. Generally we like anything from south of the boarder, one of our favorite things are Cuban inspired tacos. They are so good .... and they are addicting. The first time I made them I ended up making them again two days later once all the left overs were gone. I first got the idea from my sister who got it from watching the Rachel Ray show. How ever you top them that basic principle remains, use fresh food and you can't go wrong, canned is crap and slow and low is king. Check out how I make them below!

Beef Roast
1 Taco Seasoning packet or (2 T Cumin, 1T Chyeanne Pepper, 1T Salt, 1T Black Pepper)
1/4 C Vegetable Oil
1 Onion quarter
 C Water
5-8 Cloves Garlic
1 Package of Beef Churizo ( )
1 C Cilantro3-5

Topping suggestions:
Sour Cream
Bell Peppers

Coat roast with taco seasoning packet contents an oil mixture then brown roast in frying pan on all sides.

Place inside roasting pan or slow cooker with onion, garlic and water. Cook on Med/Low  (250 degrees) for 3-5 hours. Roast should be able to be shredable. Test by sticking with fork and turning. If meat comes lose easily it is ready.

Shred the meat then set aside. In large pan warm churizo until soft and liquidy. Add meat and let roast get slightly crispy. Add cilantro and then serve on tortillas or as a taco salad. Add toppings as desired.

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