My family is a fan of Tacos – any kind of tacos. For this recipe I am using beef (the kind that you purchase cut up for beef stew).
1-2 pounds of beef (cubed)
1 cup broth (beef, vegetable, even chicken works)
spices to your liking (cumin, salt, black pepper, cayenne pepper, onion salt, etc.)
Place the beef in the crockpot and sprinkle with your desired spices. (We will be adding the Taco Seasoning later so no need to go to heavy on the spices.) Add the cup of broth.
I forgot to take my meat out the night before, so it is still a bit frozen and that is why it is in a glob in the middle. You can move yours around and coat with the broth. I did this with mine after the meat defrosted a bit. Cover and cook on low for 7-8 hours.
After 8 hours mine looked like this:
I coated a non-stick pan with a bit of cooking spray and then drained the beef with a slotted spoon.
Once all the meat was in the pan, I used 1 tablespoon of Taco Seasoning, and about a 1/4 cup of the broth.
Cook on medium heat and start to break the beef apart. It should be pretty tender so it should start to fall apart on its own.
The photo on the right is how it looked before I put it on the table. Top your tacos with anything you like. We used hard taco shells, shredded lettuce, salsa, olives and shredded cheese.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chrystal at The Smallwood Parsonage.