My daughter Erin sent me this recipe after she purchased a cookbook, written by Luke Brown. It has so many outstanding recipes, and her picky children love them all.
I wanted to post this so that others can make this to bless their families.
Ingredients
Method
- Crockpot Shredded Beef Tacos
- Season the chuck roast with salt, pepper, and garlic powder on both sides. Heat a skillet over medium high heat. Add 1 tbsp of oil to the skillet. Sear the roast on all sides until it is browned.
- Put the chuck roast in a slow cooker. Season with salt, pepper, cumin, dried cilantro, chili powder, and cayenne pepper. Add the chopped onion, beef broth, minced garlic, and green chiles. Stir everything together.
- Cook on low for 7 to 8 hours. Once the meat is cooked, remove it from the crockpot, shred it with two forks, and discard any of the extra fat. Add the meat back to the crockpot, so it can stay juicy.
- Heat a large skillet over medium heat and add some oil to the skillet. Lay out a few of the tortillas and lightly brown them on both sides. Top them with shredded cheese. Top each one with a spoonful of the meat. Fold the tortillas over and cook on both sides until golden brown and crispy.
- Lay the tacos out on paper towels to absorb any extra grease.
- Street Corn
- Heat a skillet over medium-high heat. Add a little bit of oil, about 4 cups of corn and season with salt, smoked paprika, chili powder, garlic powder, and onion powder.
- Once the corn is browned, add it to a bowl. Add the mayo, queso fresco cheese, cilantro, and the juice of one lime. Stir everything together well.
- Top the crispy shredded beef tacos with the corn mixture and serve with extra limes! Enjoy!