Shredded Beef Tacos
Most of the green enchilada sauces you buy have flour in them. If you are gluten-free, be sure to check the ingredients, and buy one that is gluten-free, and use corn tortillas.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 | small onion |
| 2 pounds | boneless beef chuck roast |
| 1 cup | low-sodium beef broth |
| 1 tablespoon | ground cumin + extra to taste |
| 3 to 5 | garlic cloves, minced |
| 1 (8-ounce) can | tomato sauce |
| 1 (14-ounce) can | green enchilada sauce |
| 2 tablespoons | tomato paste |
| salt, to taste | |
| For Serving: | |
| tomatillo dressing, see recipe below | |
| soft corn or flour tortilla | |
| black or pinto bean | |
| spanish rice | |
| diced tomato | |
| salsa | |
| chopped cilantro | |
| feta cheese | |
| monterey or Cheddar cheese, shredded | |
| avocado | |
| Tomatillo Dressing: | |
| 1/2 | of a 1 oz package ranch salad dressing mix |
| 1/2 cup | buttermilk |
| 1/2 cup | mayonnaise |
| 2 | medium tomatillos, husks removed and rinsed well |
| 1/2 | 1 garlic clove, to taste |
| 1/2 | small bunch cilantro |
| juice of 1/2 a lime | |
| 1/2 | small jalapeno chiles, seeds removed |
Directions:
Cut the onion into large, chunky slices; place on the bottom of slow-cooker. Place the roast on top of the onions. Combine broth, 1 Tablespoon cumin, garlic and tomato sauce; pour over the top of the roast. Cover and cook on LOW for 6-8 hours. Transfer meat to a cutting board; use two forks to shred the beef. Strain the juices from the slow-cooker, reserving the juice. Transfer shredded meat back to the slow-cooker and pour some of the strained juices over the shredded beef (as much as you prefer). Stir in the enchilada sauce and tomato paste. Season with salt and extra cumin, to taste. Serve in taco shells with desired toppings.
For the Tomatillo Dressing:
Put all dressing ingredients in a blender or food processor. Blend until smooth and creamy. Taste and adjust any flavors as needed. Refrigerate until ready to use. Yield: about 2 cups
Source: eatcakefordinner.net
