Saturday, July 6, 2013

The BEST Crock-Pot Tacos... (Seriously, they are AMAZING!)

I stumbled across this simple, delicious recipe in California.
(Little did I know) - the recipe is originally from Iowa!
Let me explain...

My cousin (Melissa) made these "Crock-Pot Tacos" for her son's birthday party.

The tacos were a HUGE hit.
Everyone kept asking Melissa for the recipe.
Turns out...
The recipe is from Melissa's friend (Susie) - who got the recipe from her mom.
Melissa stayed true to the recipe - but added a few twists of her own too.

1 (one) 4 oz. can of green chilies
2 lb. chuck roast 
2 cloves garlic
1 Tablespoon salt
1 teaspoon vinegar
1-2 cans pinto beans (just depends how much you like beans)
1/2 cup chopped onion
2 Tablespoons chili powder
1 teaspoon cumin

Flour tortillas
Diced cabbage
Diced tomatoes
Shredded cheese

Place the roast inside a Crock-Pot.

Sprinkle the ground cumin, chili powder and salt on top of the roast.
(I add 1 teaspoon of cracked black pepper too.)

Add 2 cloves of diced garlic...

... and 1/2 cup of chopped onions.

Pour 1 teaspoon of vinegar on top of the roast.

Add the green chilies and pinto beans.

Cook the roast on low heat for 8 hours.

When the roast is done, shred it with a fork...
and place the meat BACK inside the Crock-Pot.

Let the meat cook for another 5-10 minutes.
(This brings all the flavors together.)

Throw some flour tortillas on the grill.
They only need 1-2 minutes on each side.

Shred CABBAGE... (yup - cabbage)... NOT lettuce!
The cabbage adds this awesome "crunchiness" to the taco.
It's WAY better than lettuce.

Dice tomatoes.

Start a little "assembly line" for the tacos.
Meat, cheese, tomatoes, cabbage and diced avocados.

The end result is freaking awesome.

These tacos are PACKED with SO MUCH flavor.

But, my favorite part is HOW EASY they are to make!

They pair PERFECTLY with my homemade margaritas.

Dig in and drink up!

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