Tuesday, February 8, 2011

Shredded Beef Tacos Crockpot Style

1.5 lbs beef chuck
1 teaspoon kosher salt
1/2 teaspoon fresh black pepper
3 tablespoons olive oil
4 cloves garlic
3/4 cup yellow onion  finely chopped
1 tablespoon cumin
1 tablespoon Ancho Chile powder
2 dried bay leaves
1 "Negro Modela beer
12 small corn tortillas
sharp white cheddar cheese  Shredded
Cilantro  for garnish Recipe

Heat the olive oil in a heavy-bottomed pot or dutch oven over medium heat.
Add the garlic and onions and saute until onions are translucent.
Sprinkle the salt and pepper on both sides of the beef.
Place the chuck in the pot and let it sear for 3 minutes until a crust has formed.
Flip the chuck and sear the second side for an additional 3 minutes. until nice and brown, almost burned but not.
Transfer the seared beef, along with the sauteed onions and garlic, to a crock pot.
Add the cumin, Ancho Chile powder, bay leaves and Negro Modela beer to the crock pot.
Simmer the ingredients on low heat for at least four hours, or until the meat is fork tender and easily shredded.
Shred the cooked meat, , and place it in a hot skillet oiled lightly, salt and pepper and little chopped onion, cook until crispy on ones side, don't let it dry out, and assemble a taco by placing a portion of the shredded beef on a corn tortilla, topping it with the sharp white cheddar and fresh cilantro.

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Thank you for your Comments, Cheryl