Crock Pot Shredded Beef Tacos

Submitted by Matt Jackson

(West Covina Fire Dept.)

Ingredients

• 3-4 lb chuck or rump roast
• ¼ cup vegetable oil
• 1 medium sized onion chopped
• 3 tbsp minced garlic
• 1 cup chicken broth
• 8.75oz can of Embasa brand sliced
• jalapenos and Carrots in Escabeche
• 1 package of taco seasoning
• 1 package of small corn tortillas
• 2 cups shredded lettuce
• 2 cups shredded cheddar cheese
• 2 tomatoes chopped
• Taco sauce

Method

Step 1

This meal will take all day to cook but is fairly easy to make and will be a hit every time.

Step 2

You’ll need to break out the crock pot. In the crock pot place the roast, chopped onion, garlic, chicken broth and jalapenos and carrots in escabeche.

Step 3

Turn onto low temperature setting and let the roast cook in the crock pot for approximately 8-10 hours. You can speed up the process by cooking the first 2 hours at high temp and then the last 3-4 at low temp.

Step 4

Once the roast has finished cooking in the crock pot, remove the roast and shred it with a fork. In a large frying pan, place the shredded meat, 1 cup of the juice from the roast and the package of taco seasoning.

Step 5

Cook over a medium heat, stirring frequently, until the juice has evaporated.

Step 6

In a smaller frying pan, heat the vegetable oil over medium heat.Once the oil is hot, take each tortilla and place it in the vegetable oil cooking letting each side fry for approximately 2-3 seconds

Step 7

Then fold the tortilla in half and let each side fry for approximately 20 seconds.

Step 8

Once the tortillas are removed from the oil, allow them to drain on a paper towel. They should harden slightly into a taco shell.

Step 9

In each taco shell, place the beef, lettuce, cheese and tomato. Serve with your favorite taco sauce.