The meat fell apart perfectly! So now I had to shred it this morning with no breakfast. It's amazing I didn't eat half of it.
Here's the recipe. Large crockpot -
about 6 or 8 lbs of beef, usually chuck, but I guess you can do it with Top Sirloin now too. Whichever is on sale: I usually buy two decent size chuck roasts, this time I used three large top sirloin
1 Lg Onion
3 or three medium tomatoes (or how many you have on hand)
1 bunch cilantro
1 bulb garlic
1 jar salsa
2 small can diced chilies
Salt & Pepper beef, cover heavily in cummin (you can not be heavy handed enough with the cummin)
Throw in a handful or two of crushed red pepper
Cook 12 hours on high.
In the morning shred the beef, I usually use two pans, one for shredding and to keep the fat and veggies in and one to put the "cleaned" beef.
Strain the juices. At this point I taste and usually add more cummin and some granulated garlic. Poor juice over beef.
Now this is the important part. Freeze it. The freezing and reheating softens the meat even more and allows it to really suck up the juices.
It usually takes about 4 hours to reheat it from the frozen state, Serve however you like your meat- crispy tacos, or flour tortillas for burritos.
I've been told that this taco meat is better than the barbacoa from Chipoltle (I'm not sure about that) and I've had both kids and adults beg me to make it. Our 14 year-old nephew from France, ate it straight from a bowl, when I told him he needed to put it in a taco or burritos said there was no reason to pollute it with the anything else.
Topic: It just started to cook! (Read 17891 times)