If you want to cook to impress save this recipe! As a taco lover I know that there are two really important factors that make a taco great: The moisture and the flavor! No one wants a dry taco that’s not seasoned. This recipe is dense with flavor and won’t disappoint a picky palate.
Watch the video on how to make these here !
2-3 lbs Chuck roast, cut into 8 pieces
2 C Beef broth
1 4oz Can green chiles
1 tbsp tomato paste
1 tsp Chili powder
1 tsp salt
1 tsp paprika
(optional: for a little more spice add 2 canned chipotle peppers)
Chimichurri layer: (If you want to skip this step you can buy @HavensKitchen pre made Chimichurri sauce it’s amazing! )
1 C Flat leaf parsley
1/4 C Cilantro
1 tsp Oregano
1/2 C chopped red onion
3 cloves garlic
1/2 tsp red pepper flakes
1/2 C Extra virgin olive oil
1/4 C Red wine vinegar
3 tbsp fresh lemon juice
1 tsp salt
(mix all ingredients in a food processor and set aside)
3 ripe avocados
1/2 small yellow onion, diced
2 roma tomatoes, diced
3 tbsp cilantro, finely chopped
1 Jalapeno, seeded and diced
1 lime, juiced
1/3 tsp salt
1. Remove the large pieces of fat from the meat. Cut the rest of the roast into about 8 pieces.
3. Pour all the taco seasonings into one bowl. Dip the roast pieces into the mix lightly coating each piece like a dry rub.
4. Heat the olive oil in a large pot. Add the meat and sear two sides. Add the broth, chiles and tomato paste. Bring to a boil and then lower to a medium simmer, cover and cook for 2-3 hours until the meat is very tender.
5. When the meat is ready use a fork and knife to shred it. Late your tacos with meat, chimichurri sauce and guacamole and enjoy!
*We like to use the leftovers for breakfast the next day. They go well with eggs.
#steaktacos #beeftacos #chuckroast #tacos #tacorecipe #slowcookerrecipe