Tomatillo Shredded Beef Tacos

If you know me at all, you know I love tacos. I love them in every shape, size, shell, and filling. We have them 2-3x a month. They are versatile, fun, and DELICIOUS. When I stumbled upon this recipe, I was intrigued. Crockpot dinner AND tacos? Sign me up. These tacos were juicy, flavorful, and fresh. After my first bite, the recipe very quickly went into my tried and true folder on Pinterest. You can serve this meat topped as fancy or as simply as you like to get. I made a creamy lime slaw for ours and finished them with red and green onions. But lettuce, cheese, and tomatoes would be wonderful as well! And whether you use corn or flour tortillas, toast those bad boys up first! 

Here's what I did. 

3 Pound Beef Roast 
1- 10 Ounce Can Tomatoes With Green Chili's 
10 Ounces of Green Enchilada Sauce 
-My store only sells 24 ounce cans. Use what you need and freeze the rest for another time. 

Put the roast in your crockpot and top it with the enchilada sauce and the tomatoes with the juice. I put mine in frozen, to buy me more cooking time. #workingmomhack 

If frozen- cook on low for 9-10 hours and shred. 
If fresh- cook on low for 7-8 hours and shred.

It will be VERY saucy, so you'll want to serve it with a slotted spoon. 

1/2 Head of Chopped Cabbage 
4-5 TBSP Lime Juice 
2 TBSP Honey (or sweetener of choice) 
4 TBSP Apple Cider Vinegar 
2-3 TBSP Mayo 
Salt and Pepper to taste

Chop the cabbage and mix everything else in. Store in the refrigerator until ready to serve. I like the flavor of it best when I make it ahead of time, but its still tasty if I whip it up right before serving.

If I have learned anything in my years of cooking and entertaining, its that slaw is a VERY personal   preference. So take the ingredient list as a flexible guideline and adapt to your taste.  


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