Shredded Beef Tacos

In the last few weeks we’ve had dinner over at a friends house a couple of times. Specifically the person who was my best friend in middle school. We’ve known each other for somewhere around 20 years. A really long time when you’re 32. Crockpot cooking seems like it might be a staple since her husband does freelance video work, and she’s currently a producer at a local TV station and will soon to be a 911 operator in training! The last dinner was shredded chipotle pork tacos, but she fried the corn tortillas and sprinkled them with the powdered parmesan like a local taco stand does.

It. is. amazing.

David typically doesn’t eat pork out of personal preference, so I got a nice looking chuck roast on sale last week. Now it’s insanely easy, but I did manage to mess it up, but I’ll explain that after the fact in the form of a “Do as I say, not as I do” type warning. Also my friend used the Dr. Pepper method for her pork. Being a total lush as of late, I used beer. Okay and we don’t drink soda typically. David got an amazing coffee stout that I divided in half for the 2 roasts I got (one went into the freezer to be used next week).

Gingham Apron // Shredded Beef Tacos

Shredded Beef Tacos

1 Beef chuck roast, about 2-3 pounds
1 Bottle of beer, a good dark stout is best
3 Chipotle peppers and adobo from container

Corn tortillas
Oil
Powdered parmesan cheese
Shredded cheddar cheese
Chopped romaine lettuce
Black olives
Refried Beans
Sour cream

Place the roast into the crockpot.

Use toothpicks to secure the 3 chipotle peppers to the roast

Pour beer over the chipotle adorned roast.

Cook on high for 6+ hours, or until the roast shreds easily.

After the meat is shredded use a frying pan to heat enough oil to generously coat the bottom of the pan. Place a tortilla in the pan and place a few tablespoons of shredded meat on one half of the tortilla, quickly fold the taco in half before it start to crisp up. Let the taco get golden and crunchy on both sides before moving it to a tray with a towel to absorb excess oil. Sprinkle with parmesan, and keep making delicious tacos! Add cheese, lettuce, refried beans, black olives, sour cream, or more chipotles if you’re deranged (or David).

I can have 3 folded tacos in my medium frying pan with no issues at one time, because doing one at a time would be painfully long.

As I promised … a warning … Do NOT use the whole can of chipotles. That’s like 8-10 chipotles too many, and it makes the sauce almost unusable. The girls in no way appreciated the spice level of the sauce, so the taco meat was a little drier than it should have been. David managed to make my fuck up tolerable by adding some tomato sauce. That guy is always saving my ass in the kitchen. 😛

Signature

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s