Directions: |
Directions:Mix paprika, chili powder, and cumin in a small bowl. (if using low-sodium beef stock, feel free to add a little salt)
Rub all shins with spice mixture.
Heat oil in a large frying pan and sear both sides of the shins, then place them in a slow cooker.
Add beef stock to frying pan and scrape any meat/spices stuck to the pan.
Add tomato puree and stir well, simmering a few minutes until sauce slightly thickens.
While sauce is cooking, sprinkle onions and garlic over the meat in the slow cooker.
Pour sauce over everything in the slow cooker.
Put the lid on and cook on low for 7-8 hours.
Check the meat for tenderness. It should fall right off the bone!
Pull meat out of slow cooker and shred. (For quick and easy shredding, I use my hand mixer with the 2 standard beater attachments in a large bowl. If you don’t have a hand mixer, pulling with 2 forks will work just fine.)
TO MAKE THE CRUNCHWRAPS:
Start with a large flour tortilla. Put a little queso in the center, then the meat on top. Place a toasted corn tortilla over the meat and layer with sour cream, tomatoes, and lettuce. Fold the edges of the flour tortilla in. Cook in a greased heavy-bottomed heated skillet, folded side down first. Once browned to your liking, flip and brown the other side. If you have a panini press, you can use that instead. Serve with any sides of your choice. We sometimes dip ours in guacamole. |
Personal
Notes: |
Personal
Notes: We chose to make Crunchwrap Supremes, but this meat can be used for tacos, tostadas, nachos, or even pulled beef sandwiches.
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This recipe for Beef Shin Crunchwrap Supremes is from