Mexican Pot Roast Tacos
Our favorite recipe for the best meat to make an excellent filling for tacos, burritos or enchiladas and it freezes well.
Dovetailing Tip: Buy 4 1/2 pounds of roast. Use 3 pounds for this recipe and the other 1 1/2 pounds, trim and cut into 1" cubes. Keep for Meal 4 recipe, Beef and Butternut Chili.
|1 1/2 teaspoons||chili powder|
|1 teaspoon||ground cumin|
|1/2 teaspoon||smoked paprika|
|1/2 teaspoon||crushed red pepper flakes|
|1||boneless beef chuck roast (3 pounds)|
|1 (4-ounce) can||chopped green chili|
|1/2 cup||chopped sweet onion|
|2||garlic cloves, minced|
|3/4 cup||beef broth|
|hard taco shells, corn or flour tortilla (8 inches)|
|chopped tomatoes, shredded lettuce and shredded mexican cheese blend|
In a small bowl, combine the first five ingredients. Cut roast in half; rub spice mixture over meat. Transfer to a 3-qt. slow cooker. Top with chilies, onion and garlic. Pour broth over meat. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat from slow cooker; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each taco shell. Top with tomatoes, lettuce and cheese. Yield: 9 servings.