RECIPE OF THE WEEK: SLOW COOKER TACOS

I think I told you I really found a compadre last year with my slow cooker.  We do like each other, now.  And since it’s back to school time, it means back to the cooking grind.   So, I found her in my pantry, gave her a light kiss on her little chrome cheek and started to fill her with stuff to make the first Tuesday back to school feast.

ntroducing, one of my kids favorites, tacos, in a “dump” form: Slow-Cooker Shredded Beef Tacos with Pico de Gallo  from www.eatingwell.com
 
You will need:

• 3 tablespooks chili powder

• 1 tablespoon dried oregano

• 1 tablespoon ground cumin

• ¼ tsp salt

• ½ tsp garlic powder

• 3lbs beef chuck, trimmed and cut into 1” cubes (You can buy the meat already cubed, OR just brown the meat as one cut and throw it in there and pull it apart later).

• 1 TBSP Extra virgin olive oil

• 1 large onion halved and sliced, or a bunch of chopped pieces

• 1 c low sodium beef broth

• 3 tsp tomato paste

• 16 corn tortillas

• Lime wedges

• Pico de Gallo sauce…your recipe or store bought works just as well.

 
Easy:  Mix the first five ingredients in a bowl, spread on the meat, and brown each side just for a few minutes, a total of five minutes just about.  Save half the mixture.
 
Throw the onion in the slow cooker.   Add the browned beef.  Whisk the broth, tomato paste and remaining spice mixture together and pour over the beef. 
 
Cook on high for 4 hours, or low for 8 hours. Shred the beef with a fork, and stir back into the liquid.
 
Serve your shredded little Mexican mixture with Pico de Gallo and Lime wedges, with sour cream, shredded cheese and some shredded lettuce ...or your favorite taco toppings.
 
HIP MOM HINT:  Rice and beans on the side will make this a fiesta.
 
Back to school?   OLE’!!!!