Tuesday, August 20, 2013

Crockpot Beef Tacos

I have a confession. I love Mexican food. Tacos. Burritos. Guac. Cheese. Chips. Salsa. OMG. I could go on and on. My favorite part of the week is making dinner on Sunday nights with my boyfriend. It's our little way to unwind before starting back at work on Monday morning. I chop, he stirs. I whisk, he grills. We are the best team! This time, however, the crockpot became part of the team, and cooked the meat to perfection. Topped with fresh corn, red cabbage, and some crumbled cheese, these are a summertime hit!

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Crockpot Beef Tacos


  • 2 lbs. beef brisket or roast
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. ground cumin
  • 1/2 tsp. onion powder
  • 1/2 tsp. sea salt
  • 1/2 tsp. pepper
  • 1/2 tsp. chili powder
  • 4 oz. of your favorite beer
  • 1/2 red cabbage, shredded.
  • 2 limes
  • 1 tsp. olive oil
  • 1 ear sweet corn, cut from the cob
  • 4 oz. queso fresco, cotija, or even goat cheese if you're feeling crazy!
  • 8 small corn tortillas

Season the meat with the salt, pepper, paprika, cumin, onion powder, and chili powder. Put it in the crock pot and add the beer, then cook on low for 8 hours. 

After 8 hours, remove the meat and place it on a cutting board. Use a sharp knife and a fork to shred the meat. Than place it back in the crock pot for another 30 minutes. Toss the beef a few times, allowing it to soak up the juices. 

When you're ready to serve the tacos, add the cabbage to a bowl and toss it with the lime juice, olive oil, and a pinch of salt. Assemble the tacos with the beef, the cabbage, a few spoonfuls of corn, and crumbled cheese.

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