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.