I often get requests for recipes that are good to serve to a crowd (maybe it’s all that cooking I’ve done for various church functions). Two of my favorite recipes to recommend are ones I have featured here on the blog – Cafe Rio Pork and Costa Vida Chicken.
They both make a lot and they can both be done in the crock-pot which makes things easy. I have been searching for a 3rd recipe to round off this group – a beef taco recipe that could also be done in the crock-pot. I thought it would be the perfect trio – the perfect taco bar. Pork, chicken and beef! I am not a big fan of ground beef in tacos so I wanted a shredded beef recipe.
Well this week I finally tried a recipe that has been in my “To Try” folder for months and thanks to Pimp My Dinner I found a great beef taco recipe that is done in the crock-pot.
This recipe actually has you cook the beef all night and then pop it in the refrigerator in the morning and reheat before serving that evening. The nice thing about this is that all the fat rises to the top and turns white and hard and is easy to remove. You could probably just do the whole thing during the day – you just wouldn’t be able to remove the fat that way.
So next time you have to feed a crowd or just your family give this beef taco recipe a try. If you really have a lot of people have a taco bar – complete with shredded beef (wish I had a fancier name for it), Cafe Rio Pork and Costa Vida Chicken!
Shredded Beef Tacos
- 5 lb. roast cross rib or sirloin tip
- 2 medium yellow onions Sliced
- 1 4oz. can chopped green chilies
- 1/4 tsp garlic powder
- 2 tsp. salt
- 1/2 tsp. cumin
- Juices from roast
- Place roast in crock-pot the evening before your meal
- Put onions on meat
- Cover and set on medium and cook all night. (My crock-pot doesn't have a medium - it's old, a wedding gift, so I put it on low)
- Remove roast the next morning
- Put meat and juices in the fridge
- The inside of my crock-pot is removable so I just put it in the refrigerator leaving the meat and juices inside
- Before dinner remove the fat and shred the meat and put back into the crock pot with juices and all other remaining ingredients, stirring occasionally over low heat
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