This is kind of a “clean out the fridge/freezer” type of week. So it finally occurred to me to use up the rest of a top round steak I left in the freezer (from the last time I made this recipe). And because I also have leftover corn tortillas, cheddar cheese and some cilantro growing on my deck…hello tacos!
The recipe for the shredded beef is another one from my “$7 a Meal Slow Cooker Cookbook“. I’ve mentioned it before, but I really like this cookbook because I love turning super cheap meat into mouth-watering meals! The only bad thing about this meal is that I had to start it before work in the morning.
*Warning…I’m about to divulge something rather ugly about myself* I am actually what people may consider a morning person. I’ve been labeled this for a number of reasons, one of which is that I choose to get up earlier than absolutely necessary to be able to sit around, watch inane morning talk-shows and drink my coffee for an hour before work. I also have been known to sing to my husband and kitties in the morning “Good Morning, Good Morning”, you know, from “Singing in the Rain”? I know, you’re rolling your eyes at me right now. Just admit it Becky…MORNING PERSON!
That being said, even I find it difficult to handle raw beef and minced garlic in the morning. Something about it just kind of turns my stomach. However, when you come home from a long day at work to the smell of slow cooked meat it is all worth it!
Meat before cooking
The first step is to put your hunk of steak, a chopped onion, minced garlic, and water in the slow-cooker. Set the crockpot on Low and go to work for 8 hours. Alternatively, if you are living the life I aspire to – go back to bed, then wake up in a few hours, watch some bad reality shows on Bravo, have a leisurely work-out at the gym, read a magazine, take a nap – and then deal with the cooked meat.
Meat after cooking
When you get home from work (or wake up from your afternoon nap),take the meat and onions out of the slow-cooker and move it to a bowl for shredding. Add whatever salsa you like best, I like tomatillo salsa with this recipe, so I am using some of my Roasted Tomatillo Salsa I had in the fridge. Once the meat is shredded up with the salsa, the rest of the recipe is up to your taco preferences.
As I mentioned, I had some cheese (jack and cheddar), corn tortillas and cilantro sitting around. I know, you’re thinking “But Becky, where’s the lettuce?” Eh, who cares. I really didn’t find it necessary to make a trip to the grocery store for lettuce. Cilantro is green and leafy, so it works for me! Of course you can also add tomatoes, avocado, taco sauce…oh the possibilities.
Did I mention that I’m using home-grown produce for the first time this year? Exciting!
Of course you can use store-bought crunchy tacos, or flour tortillas, or your hands…I used corn tortillas, which I prefer to brush lightly with oil and warm up in a small skillet. It just takes a few seconds on each side and they’re good to go.
Tortilla Prep
You could certainly also use this meat in burritos or enchiladas if that’s what you’re in the mood for.
Without Hot Sauce?
or With Hot Sauce?
I like mine a bit spicier and the meat itself is not so spicy. Adding a dash of your favorite hot-sauce will liven things up! Alternatively, you could throw a chopped Jalapeno in with the meat as it cooks, that would probably give it just enough heat to make things a bit more interesting.
Prep Ranking: #3 – Slow Cook, Minimal Effort
Tastiness Grade: 9/10 (could be a little spicier)
Recipe after the jump.
Shredded Beef Tacos (serves 4)
adapted from “$7 a Meal Slow Cooker Cookbooks” by Linda Larson
3/4 lb beef top round steak
1 onion, chopped
3 cloves garlic, minced
1 diced jalapeno pepper (optional)
1/2 cup water
3/4 cup salsa
Add-Ons:
lettuce
shredded cheese (Monteray Jack and/or Cheddar)
tomato, chopped and seeded
sour cream
cilantro
hot sauce
avocado
Tortillas or taco shells (10-12)
Preparation of the meat:
Place beef, onion, jalapeno and garlic in a 3-4 quart slow cooker, then pour water over everything. Cook on low 8-10 hours (I find that 6-8 is the more realistic range) until beef is very tender and easily shredded.
Transfer the beef and vegetables from the slow cooker to a bowl. Shred with 2 forks, then stir in the salsa. If you prefer the meat to be very hot when served, it may be necessary to microwave it for ~1 minute, as the salsa will cool down the meat.
Preparation of corn tortillas:
Using a pastry brush, apply a thin coating of light (e.g. canola) oil to each side of the tortilla. Place in a non-stick skillet pre-heated over medium heat. Cook for 10-15 seconds on each side. Prepare the taco immediately after the tortilla is removed from the oven as it will cool and get crunchy quickly.
Once the meat and tortillas are prepared, assemble the tacos any old way you want to!