South O' the Border Shredded Beef Tacos

These were some of the best shredded beef tacos I've ever had! And a nice change up on how to use a pot roast. Simple, healthy and delicious, my 3 favorite words to describe a dish. The homemade tortillas gave it a nice rustic touch and the fried rice was a great side kick! And this entire meal was a steal to make, the tacos, tortillas and rice cost around $20 to make, that's $5 per person! Now that's what I call an Everyday Gourmet meal!

I'm using a chuck roast, or pot roast here. I'll be honest, I forgot to take it out of the freezer the night before, so this went in frozen! I was skeptical on how it would turn out, but it was just as juicy and tender as if I had put it in defrosted. So note to self, if you're ever in that predicament, go for it! I rubbed the roast with South O' the Border Blend, which is a combination of chili powder, chipotle, cilantro, bell pepper, oregano, cumin and garlic. Throw in a pinch of salt too and cover the meat halfway with water. Set the crockpot on low and let cook away for 6-7 hours. I happened to be home, so I was able to flip it a couple of times, if you know you will not be able to flip it over, then cover it with water, this way one side won't get dry.

6 hours later.......the meat is almost done, so it's time to get the rest of the items ready. A few months ago, I made homemade tortillas, they were so awesomely delicious, I haven't bought them since! Once you get a hang of it, they're pretty simple as well. 

It's fun to have the kids jump in and help too!

To make a simple dressing for the slaw, combine Greek yogurt, chipotle hot sauce and lime juice. I really like using Greek yogurt in anything that calls for sour cream and/or mayonnaise. Its a great, not to mention healthy substitute.

You can use cabbage, a pre-cut slaw mix or just plain old iceberg lettuce, which is the route I took. Its nice and crunchy and does the trick. Thinly slice the lettuce and combine well with dressing. Stick it in the fridge until your ready to use it to ensure it stays crunchy. It's best to make this at the last minute, especially if you are using lettuce, it tends to be more delicate than cabbage, so could get soggy.

The meat is done! Look at how juicy it is........It's fall apart tender, so grab pieces of it from the crockpot and start shredding.

It's tender and moist, I couldn't help but take a few bites. Hey, I made it, the chef gets to eat first!

We didn't add very much salt in the beginning, so the meat is definitely going to need some! Sprinkle a little salt and taste until your happy with it.

Ladle a little bit of the juices from the crockpot into the shredded meat. Not too much, but just enough to moisten the meat.

I'm telling you, once you make your own tortillas, you will never buy them again! I'm going to try them using whole wheat flour next time!

The Mexican fried rice I made to go along with these tacos was really tasty and very simple. I just sauteed some chopped onion, garlic, cilantro and cumin, then added a ladle full of the meat juices from the crockpot, then added cooked brown rice to it and let it fry until there's no more liquid. Season with salt. I make brown rice like this all the time using the sauteed onions and garlic as a base and then add whatever ingredients and spices I have to tie it into the main dish. Its so good!

To assemble the tacos, spoon some of the shredded meat into a warm tortilla, top it with the slaw and a lime wedge. Easy as that!

Oh! Don't forget the hot sauce! Enjoy :)

 

RECIPE

SOUTH O' THE BORDER SHREDDED BEEF TACOS

Prep Time: 10 Minutes  Cook Time: 7 Hours Difficulty: Easy Servings: 4

Ingredients:

Directions:

Place roast in crockpot, season with South O' the Border Blend and salt. Cover in water, set on low and cook for 6-7 hours.

Combine yogurt, chipotle hot sauce and lime juice, then add shredded lettuce. Keep in fridge until ready to use.

Shred meat, season with salt and add a ladle of juice from the crockpot.

Serve with tortillas, slaw and lime wedges.

To make the Mexican Fried Rice:

Saute 1 chopped onion, 2 cloves chopped garlic and cilantro. Add cumin and a ladle of juices from the crockpot. Add cooked brown rice and cook until liquid is gone and rice begins to turn lightly golden. Season with salt.

 

 


Shonali T.
Shonali T.

Author

Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.



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