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
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!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.