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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Shredded Beef for Tacos Recipe

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This recipe for Shredded Beef for Tacos is from The Ising Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (4 lb) frozen rump roast
1 cup white wine
2 (7.75 oz) can El Pato Brand Tomato Sauce (Mexican Hot Style)
*note: the other side of the can if turned around in store says, "El Pato Salsa de Chili Fresco". You find this in the Mexican Isle, yellowish can, red lettering, duck & veg. in a circle.
3 T. Crushed Garlic
salt & pepper to taste
1 bunch green onions, chopped
1 bunch fresh cilantro, chopped
Directions:
Directions:
Place frozen roast in slow cooker.
Pour wine & tomato sauce over meat.
Add garlic, salt & pepper to taste.
Cover, cook low 9 hours.
When done, roast should shred easily with fork. If not, cut with grain into strips.
Place meat back in juice & mix in green onions & cilantro.
Stir around so meat can soak in juice, onions & cilantro & service with slotted spoon.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
9 hours & 10 minutes
Personal Notes:
Personal Notes:
allrecipes.com
4.5 stars; 155 reviews
Good for hard or soft shell tacos & fajitas.
Serve with the following opt things: jar taco sauce, mexican shredded cheese, roma tomatoes chopped, sour cream,guacamole, refried beans.

 

 

 

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