Shredded Beef Tacos with Avocados from Mexico Recipe

Ingredients

  • 1 – 3 or 4 pound chuck roast shoulder cut
  • 3 TBSP oil
  • Salt pepper, garlic powder, onion powder, chili powder, cumin – lightly sprinkled over roast
  • 1 – 4oz can mild diced green chiles
  • 1 – 14.5oz Aldi’s Happy Harvest Fire Roasted Diced Tomatoes – Salsa Style or substitute one can regular fire roasted diced tomatoes plus ½ cup of your favorite salsa
  • 3 TBSP good silver tequila
  • 2 tsp chile powder
  • juice of 1 lime
  • toppings of your choice

Instructions

  1. Preheat oil in a large skillet over high heat until nearly smoking.
  2. Season beef while oil is heating, and place in skillet to sear 2-3 minutes on each side, or until well browned.
  3. Reduce heat to low, and place roast into crock pot on high heat.
  4. Pour can of green chiles and fire roasted tomatoes (and salsa if you are using it) into the skillet and stir, cooking for 2 minutes.
  5. Pour over the roast in the crock pot and place lid back on crock pot.
  6. Let cook for 4-5 hours on high, or 6-7 hours on low depending on your particular cut of meat and crock pot.
  7. When the roast is fork tender, remove from the crock pot and shred with two forks, removing any fat or connective tissue you find along the way.
  8. Pour all but ½ cup of the pan juices out of crock pot and place in fridge to chill.
  9. Replace shredded beef into the crock pot, stir, and turn setting to warm.
  10. When the pan juices have chilled and the fat has solidified on the top, scrape it off and pour more of the juice into the crock pot. You probably will not need it all.
  11. Save the rest for another use. (Would be great as a base for an enchilada sauce, or in a Mexican flavored soup.)
  12. Immediately before serving, stir in the juice of 1 lime into the beef.
  13. Serve with diced Avocados and toppings of your choice. We all have different likes, so I put them on the side; sour cream, guacamole, salsa, and a pico de gallo.