This is a simple beef taco recipe for a busy weeknight. Serve with fresh salsa and lime.
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon coriander
2 pounds top round roast
1 tablespoon olive oil
1 8-oz. can tomato sauce
1/2 chipotle chile in adobo sauce, seeded and finely chopped
4 cloves garlic, finely chopped
12 corn tortillas
How to Make It
Combine salt, chili powder, cumin and coriander; rub all over roast. Warm oil in a large heavy pot over medium-high heat. Sear meat on both sides, about 4 minutes total.
Place meat in slow cooker. Mix tomato sauce, chipotle and garlic; pour over meat. Cover and cook on low until fork-tender, about 6 hours. Shred meat, combine with enough sauce to moisten, and serve with tortillas.
I was very disappointed in the recipe. I cooked the beef in my crock-pot on low for 7 hours, and the beef did not fall apart. So, I sliced thinly and put it back in the crockpot for another 30 minutes. It was extremely bland, there are many better recipes on this web site.
This recipe is so delicious! I added a can of beef broth for more juice and flavor. Once the meat was cooked, I shredded it and put it back into the crock pot & juices for about 30 minutes on warm. That made all the difference letting the meat soak up the flavor. Served with corn muffins. Definitely will make it again.