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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Shredded Mexican Beef Tacos Recipe

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This recipe for Shredded Mexican Beef Tacos is from Our Family Cookbook, 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 beef bottom round roast or other lean roast
2 tsp. ground black pepper
1 large onion, diced
1 can chopped green chilies
2 tsp. chili powder
1 tsp. cayenne pepper
1 tbsp. garlic powder
2 tsp. ground cumin
1 cube beef bouillon
Directions:
Directions:
Trim the roast of any excess fat and cut it into four pieces. Rub the pieces with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover ⅓ of the roast.
Cover, and cook on high until the meat begins to fall apart; about 8 hours. Add water, if needed, to keep the roast from drying out.
Turn the slow cooker to low, and remove the meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker. Cook about 20 minutes to reheat before serving.

 

 

 

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