We spend half of every Sunday in church and don't get home until well into the afternoon. We are literally starving when we get in the door, and it is so nice to just pop something into the slow cooker early Sunday morning and be greeted with a delicious smell when we get home!
I actually have three slow cookers. A larger one for when I am feeding a lot of people, and two smaller ones for when there is just the two of us. One is oval and one is round. I like the small oval one best of all because it is the right shape to fit all sorts of things which would fit awkwardly into a round slow cooker.
These tacos are so delicious and so easy to make. Simply pop the meat into the slow cooker, sprinkle with a special seasoning mix that you put together. (Failing that you could use a taco seasoning mix instead, but I like to make my own.)
A bit of beef stock is poured over along with the zest and juice of one lime. Cover and then turn on the slow cooker and let it do it's job. 8 hours later you will be rewarded with deliciously tender and flavourful beef. All you need to do is to shred it when you get in the door and heat the tortillas. Lay it all out on the table along with everyone's favourite toppings (which you can also get ready ahead of time) and let everyone dig in. Dinner is served! Oh boy these are some good! ð
These are delicious and they basically cook themselves in the slow cooker. You can vary the toppings to whatever you prefer on your tacos. I like to just put my pulled beef into a heated bowl and put it onto the table with the tortillas and all the toppings and let people make their own.
1 (2 1/2 pound) rolled brisket or chuck beef roast, trimmed of any surface fat
400ml good beef stock (1 2/3 cup)
1 1/2 TBS American style chili powder (very mild)
1/2 TBS ground cumin
1/2 TBS onion powder
1 tsp garlic powder
1 tsp salt
1/4 tsp coarse black pepper
the juice and zest of one lime
chopped black olives and spring or red onions
hot sauce (I like the chipotle and lime)
Place the beef into the slow cooker. Mix together the chili powder, cumin, onion powder, garlic powder, salt and black pepper. sprinkle over and around the meat. Sprinkle with the lime zest and juice. Pour in the beef stock. Cover and cook on low for 8 to 10 hours. remove the meat from the liquid to a heated casserole dish. Using two forks shred the meat, discarding any fat. Spoon some of the hot juices from the slow cooker over top. Cover and place on the table along with a pair of tongs for lifting the meat onto the tacos, and your tortillas and taco toppings. Dig in!
You don't have to wait until Sunday to enjoy these. I reckon your family would enjoy them any day of the week! They are delicious! Bon Appetit!
Note – I like to use the stand and stuff soft whole wheat tortilla boats for these. They are easy to hold and to eat! But you go and use whatever tortillas you like!
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