Mexican Pot Roast Filling
My son's friends used to request this recipe when they came over, and 10 years later they're still talking about it. The meat makes an excellent filling for tacos, burritos or enchiladas and freezes well.—Connie Dicavoli, Shawnee, Kansas
Ingredients
- 1-1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1 boneless beef chuck roast (3 pounds)
- 1 can (4 ounces) chopped green chiles
- 1/2 cup chopped sweet onion
- 2 garlic cloves, minced
- 3/4 cup beef broth
- Taco shells or flour tortillas (8 inches)
- Chopped tomatoes, shredded lettuce and shredded Mexican cheese blend
Directions
-
1In a small bowl, combine the first 5 ingredients. Cut roast in half; rub spice mixture over meat. Transfer to a 3-qt. slow cooker. Top with chiles, onion and garlic. Pour broth over meat. Cover and cook on low for 8-10 hours or until meat is tender.
-
2Remove meat from slow cooker; shred with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each taco shell. Top with tomatoes, lettuce and cheese.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
