Seriously good stuff going on here! The cilantro is a key must that brings out the flavor. The best is to prep as in directions and then put in freezer ziplock bag. When ready to use, thaw out the day before and then just dump it all in the slow cooker! Heck, make 2 or 3 meals all at once and freeze and you are good to go!
1 medium onion, cut into 1" wedges
2 1/2 lbs beef roast cut into 6 pieces (or be lazy like me and by stew meat :)
1 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
3/4 tsp salt
1 green pepper, diced
1 can (14 1/2 oz) diced tomatoes, undrained
1 can diced green chilies
2 tbsp chopped fresh cilantro
Flour Tortillas
Sour cream
Salsa
Place onion in slow cooker. Place pieces of beef over onion wedges. Combine spices in a small bowl. Sprinkle half over beef. Turn beef over and sprinkle with the remaining half. Top with green pepper then pour tomatoes and green chilies over all.
Cover and cook on high for 5 hours or low for 8 hours. Drain excess liquid. Remove meat from cooker and shred. Return meat to cooker. Stir in cilantro. To serve fill tortillas with beef mixture. Top with sour cream and salsa.
No comments:
Post a Comment