In case you haven’t guessed, I don’t want to cook tonight. This afternoon we took five of our kids plus a friend to see a Magic Show, arrived an hour early to get a park and good seats, kept them entertained until it started, then spent half the show treating our little diabetic’s weird and totally unexpected hypo (low blood sugar). Not that any hypo is expected, but boy they pick their moments. So, as I sit here typing with a cold cup of coffee and an empty bag of Reese’s Peanut Butter Cups to my right, and a sleeping toddler on my lap, “I don’t wanna cook!”
Good thing I threw a seasoned roast in the crockpot before we left. Well, actually, I convinced my husband to do it while I got ready for the show. I spent all morning getting everyone else showered, hair washed and dressed, now it was my turn. Apparently he decided not to take my instructions to heart and thought he would take a short-cut and just sprinkle the seasonings on one by one instead of combining them in a bowl first. I guess we’ll pretty soon see how that turns out. Mouthful of chilli anyone? So, Shredded Beef Tacos it is. You can choose to use soft tortillas like we have, or the traditional corn taco shells, whichever you prefer, add your favourite toppings, and you’re done.
And the best part is “I don’t have to cook!”
Shredded Beef Tacos
Ingredients:
1 1/2 – 2kg Roast Beef (an inexpensive cut works best)
2 Cups Beef Stock
1/2 – 1 tsp Chilli Powder (depends how hot you like it, 1/2 is really mild)
1/2 Tbl Cumin
1/2 Tbl Onion Powder
1 tsp Garlic Powder
1 tsp Salt
1/4 tsp Freshly Cracked Black Pepper
Juice of 1 Lime
Directions:
Place your roast in your crockpot.
Combine dry ingredients in a bowl and mix thoroughly.
Sprinkle this mixture all over the top and sides of your roast.
Pour beef stock and the juice of your lime over the top of the roast.
Set your crockpot to low and, depending on your crockpot, leave it to cook for at least 5 hours, or until the juices of the beef run clear.
When the beef is cooked, remove from the crockpot and shred with two forks.
Place shredded beef back into the juices in the crockpot and set to warm until you need it.
To serve, remove the beef from the juices and serve on either soft tortillas or in traditional taco shells with your favourite toppings, usually salad, sour cream and salsa.
Notes:
This is a great make-ahead meal, and can be frozen to have at a moments notice.
When storing the shredded beef in the fridge or freezer, keep in the juices. This will prevent it from drying out when re-heated. You can easily skim any fat off the top of the juices once it has cooled.
Source: Based on a recipe found at http://cookingclassy.blogspot.com.au/2012/01/shredded-beef-tacos.html