Healthy Recipes Free of Gluten, Dairy, and Soy for Serious Eaters

Carne Tacos

Carne Tacos

I’m on a roll… Just can’t seem to get enough of my Mexican food lately, so I took my grass fed pot roast and loaded it with seasoning, covered it for a day in the crockpot, then I went out and enjoyed the sun, finely! This pot roast lasted for several meals. I made tacos using homemade gluten free tortillas and loaded them with Pico de Gallo and Purple Cabbage salad! If you are eating lintels, black beans with a bit of cumin, smoked paprika and topped with white diced onions can make this a complete authentic dish to impress.

Leftovers were used to make my favorite taco salad with avocado dressing! The last bit of my Carne Taco Meat I used to decorate my homemade gluten free crisp flat tortilla shells to create the perfect tostada. Hope you enjoy this dish! I bet you will find other opportunities to use this wonderful slow cooked meat! Might even try my enchiladas with this…if I had leftovers, that is.

CARNE TACOS

August 1, 2016
: 6

By:

Ingredients
  • Rub
  • 3 lb grass fed pot roast rinse & pat dried
  • 1 tsp cumin
  • 1 tsp smokey paprika
  • 1 tsp chili pepper powder
  • 2-4 cloves garlic pressed
  • 1 tsp salt
  • OR 2 Tbsp Mexican seasoning careful...many contain gluten!
  • Liquid & Topping
  • 1/2 cup beef broth or water
  • 1 Tbsp Braggs Vinegar
  • 1 fresh green jalapeño diced
  • 1 fresh red pepper diced
  • 1/4 cup cilantro chopped
  • 1 medium purple onion sliced
Directions
  • Step 1 Pot Rub!
  • Step 2 Rinse and pat your pot roast dry. Set aside.
  • Step 3 Mix all the dry seasonings in a little bowl (or your store bought Mexican seasoning). Rub the pot roast with the dry mix and then pat in the garlic. Sometimes I make holes in the pot roast and push slivers of cloves into the meat!
  • Step 4 Set the pot roast in the crock pot.
  • Step 5 Liquids & Toppings
  • Step 6 Mix the broth or water with the vinegar. Add the remaining ingredients (except the onions) to the liquid. Give it a stir. Slowly pour it over the pot roast. Top with the sliced red onions.
  • Step 7 Cook on low for 7-10 hours or high for 6-8 hours. The longer the better so if you are having fun in the sun leave it on low and if it starts to rain come home and turn it on high!
  • Step 8 Before serving, take a fork in each hand and shred the meat into the broth. Your ready to go!


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