I think I told you I really found a compadre last year with my slow cooker. We do like each other, now. And since it’s back to school time, it means back to the cooking grind. So, I found her in my pantry, gave her a light kiss on her little chrome cheek and started to fill her with stuff to make the first Tuesday back to school feast.
Introducing, one of my kids favorites, tacos, in a “dump” form: Slow-Cooker Shredded Beef Tacos with Pico de Gallo from www.eatingwell.com
You will need:
Easy: Mix the first five ingredients in a bowl, spread on the meat, and brown each side just for a few minutes, a total of five minutes just about. Save half the mixture.
Throw the onion in the slow cooker. Add the browned beef. Whisk the broth, tomato paste and remaining spice mixture together and pour over the beef.
Cook on high for 4 hours, or low for 8 hours. Shred the beef with a fork, and stir back into the liquid.
Serve your shredded little Mexican mixture with Pico de Gallo and Lime wedges, with sour cream, shredded cheese and some shredded lettuce ...or your favorite taco toppings.
HIP MOM HINT: Rice and beans on the side will make this a fiesta.
Back to school? OLE’!!!!