Tacos should be one of the main food groups in our home! We like them a lot! Whether it's perfectly seasoned ground beef, pan fried chicken or my personal favorite slow cooked shredded beef, we rarely have leftovers! These tacos are to die for! The meat is perfectly flavorful, tender and moist! And as long as you can give yourself 6 1/2 hours of slow cook time,(put your roast in the crockpot at lunchtime, and it's ready by dinner:) they are super easy too!
1 3lb Eye of Round roast
1 cup good quality beef stock(I like to use Kitchen Basics)
1 10oz can Ro-tel tomatoes
1 medium white onion, rough sliced
3 cloves of garlic, finely minced(I use a garlic press, if you don't have one, get one. Makes life soooo much easier:)
1 teaspoon cumin
1 teaspoon kosher salt
Take your roast and put it in a heavy saute pan over medium high heat. Brown all sides and the ends. Put the roast in the crockpot. Pour beef stock over top, then Ro-tel tomatoes, onion and garlic. Then sprinkle with the cumin and salt. Cover with the lid and set your crockpot heat to low for 6 1/2 hours! Your house is gonna begin to smell FANTASTIC once that meat starts slow cookin!;)
1/2 head of iceberg lettuce, shredded
4 roma tomatoes, seeded and chopped
2 cups Monterey Jack cheese, freshly grated
A few cilantro sprigs, washed and dried for garnish
However many soft corn tortillas you think you will use, placed in a heavy saute pan over med-high heat to get warm and slightly crisp, but still pliable to fold tacos. My biggest saute pan only gives me room to warm 2-3 tortillas at a time. If you have an electric griddle or a griddle you can place on your stovetop, you will be able to warm a lot more tortillas at one time!
Take your roast out of crockpot and cut off any excess fat. Shred the meat using two forks.(I like to cut the roast widthwise into 3 sections and then shred each section. That way your pieces of meat won't be so long and it's easier to eat! Put shredded meat into a serving bowl and with a 1/4 measuring cup, scoop up some of the juices(avoiding the fat) from the crockpot and pour over the meat and stir. A total of 1/2 cup of juice should be more than sufficient! You don't want the shredded meat to be swimming in juices!
images by Kar