According to the Mr., you can never have too much beef. If it was up to him, we'd always have something meaty around. Whether it's Crockpot Barbacoa, Harlem Meatloaf, or a tray full of meatballs, if there's meat in the fridge, the Mr. is happy.
And you know what? I think the Mr's. pretty darn smart. After all, with spicy shredded beef hanging out in the fridge, I know I'm only a moment away from a great dinner. And this time of year I especially appreciate the heartiness and warmth of a crockpot full o' beef.
The great thing about recipes like this is how dang simple they are. Throw a bunch of stuff in the slow cooker and let it go. Forget about it. Go do laundry. Go out to lunch. Go buy some shoes. Go read a book. Dinner is taking care of itself. When you come back home, your house smells amazing, your husband is overjoyed, and suddenly you look like you have the prowess of Martha Stewart (without the jail time).
This recipe is similar to the Crockpot Barbacoa in that it takes a boring old dry beef roast and transforms it into tender, juicy, fall apart shredded beef. But the similarities pretty much end there. This beef is much more mild, with just a little heat, and the flavors are less saturated. The meat flavor definitely shines through more, which the Mr. loved. And, perhaps most exciting of all, the meat is totally gluten free! Served with all corn tortilla chips or taco shells, this makes for an excellent gluten free meal.
What you do with the pot of wondrous meaty goodness is totally up to you. We served it up in tacos one night, but the next night we threw it in some mac and cheese. That...was amazing. But try it on nachos, in a messy panini, or in a stew. Whichever way you use it, it's sure to make the Mr.'s in your life happy.
Come back Wednesday to get the how to for authentic homemade corn tortillas!
Crockpot Tequila Lime Beef
Makes enough for about 40 small tacos
Recipe by bakeeatrepeat.blogspot.com
Ingredient:
1 2-3 lb. beef roast
3 garlic cloves, minced
1-2 teaspoons Kosher salt
1 teaspoon black pepper
1 cup chopped cilantro
1 cup medium salsa
1/2 cup chicken broth
1/2 cup tequila (if gluten free, make sure it says 100% agave)
2 jalapenos, seeded and diced (leave the seeds in if you want some spice!)
1/2 cup chopped red onion
Tortillas, avocados, tomatoes, and fresh cilantro for serving
Directions:
1. Rub both sides of the roast with salt and pepper and place in the crockpot. Sprinkle with garlic, salsa, cilantro, jalapenos, and red onion. Pour chicken broth and tequila over all. Cook on high for 2 hours then on low for an additional 6 hours or cook on low 8-10 hours. When cooked, remove to a cutting board and shred using two forks. Return to juices in pot and keep warm until ready to serve. Use a straining spoon or fork to serve.
Those look like the best tacos EVER. You say it makes enough for 40? Pretty sure I'd eat all 40!
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