I’m sorry friends….. I have been lazy.
I haven’t posted a recipe in a very long time. I’ve just been so tired and haven’t been cooking much lately. I finally got some pictures today and I am ready to share a crockpot recipe for shredded beef tacos
This recipe is adapted from Sunset Magazine October 2009.
You can leave the beef cooking all day while you are at work and just make the sauce when you get home.
I made the beef a day ahead, shredded it and left it ready to go for the next day.
This is not a spicy dish. The chiles used for the sauce are not very spicy but they are full of flavor. If you want a spicy sauce you can keep some of the seeds instead of discarding them when you clean the chiles.
For the Beef:
2 pounds chuck roast, cut into 4 pieces
1 dried bay leaf
1 Can Coca-Cola* or another cola (not diet)
a little water
salt and pepper to taste
Beef cooking instructions:
In a crockpot combine chuck roast, bay leaf, cola and salt and pepper. Make sure the beef is just covered with liquid. If the can of coke isn’t enough to cover it add a little water. I have a round crockpot and one can with a little water is just enough to cover the roast but if you have a very large crockpot you will need a lot more liquid.
Cook on low for at least 6 hours until meat is falling apart.
Shred beef and discard any fat.
For the Sauce:
3 medium dried ancho chiles
2 large dried guajillo chiles
2 tablespoons grape seed oil, divided
1/4 cup finely chopped red onion
2 large garlic cloves, sliced
1/2 teaspoon cumin seeds
1 cup canned diced tomatoes
1 teaspoon dried Mexican oregano*
2 teaspoons kosher salt, divided
Make sauce for beef:
Wipe chiles clean with a damp cloth, stem and seed, and chop into pieces.
Heat 1 tbsp. oil in a heavy medium saucepan over medium heat.
Sauté onion and garlic until softened, 1 to 2 minutes.
Add chiles and cook, stirring, until fragrant, 1 to 2 minutes.
Add 1 1/2 cups water, the cumin, tomatoes, oregano, and salt- I used about 3 pinches.
Bring to a boil, then reduce, until chiles are softened, about 10 minutes.
Purée sauce in a blender until very smooth.
In a large skillet heat 1 tablespoon grape seed oil and add shredded beef and fry for a minute.
Pour sauce over mix and combine.
Cook down the sauce until thick, about 10 minutes.
Serve with corn tortillas and make tacos. Top with Guacamole and cilantro