SLOW COOKER SHREDDED BEEF FOR TACOS AND BURRITOS
Simplest dish ever! Serve this meat in tacos, burritos, taquitos, or get creative. Garnish with all your favorite toppings.
Provided by girlcabbie
Categories World Cuisine Recipes Latin American Mexican
Time 8h5m
Yield 12
Number Of Ingredients 4
Steps:
- Place beef roast in crock of a slow cooker. Sprinkle taco seasoning over the beef; top with onion slices.
- Cook on Low 8 to 10 hours.
- Remove beef to a cutting board and shred with a pair of forks. Return beef to slow cooker and season with seasoned salt.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 5.1 g, Cholesterol 68.9 mg, Fat 17 g, Fiber 0.3 g, Protein 17.8 g, SaturatedFat 6.8 g, Sodium 464.6 mg, Sugar 1.6 g
SHREDDED TRI-TIP FOR TACOS IN THE SLOW COOKER
This is a recipe I created by marrying two together. You can make it as spicy as you like by adding jalapenos or other chiles. I tried it first on my co-workers and there was nothing left! Then I made it for my family and they loved it, too. My Hispanic co-workers really liked it, so I guess I passed the 'test!'
Provided by Wendy Stevens
Categories World Cuisine Recipes Latin American Mexican
Time 8h15m
Yield 12
Number Of Ingredients 12
Steps:
- Spray the inside of a slow cooker with cooking spray. Season the tri-tip roast with garlic pepper seasoning on both sides.
- Heat olive oil in a large, heavy skillet over medium heat, and sear the roast on all sides until well browned, about 5 minutes per side. Place the tri-tip roast into the slow cooker, fatty side up.
- Cook and stir the garlic and onions in the hot skillet until golden brown, about 10 minutes, and season with the ancho chile pepper, cayenne pepper, and black pepper. Place seasoned garlic and onions over the roast in the cooker, and pour in the white wine and crushed tomatoes. Cover the cooker, set to Low, and cook until tender, about 8 hours.
- Remove roast from the cooker, and cut off the fatty layer with a sharp knife (tender meat should cut easily). Place the roast back into the cooker, and shred meat with two forks. If desired, remove some of the liquid from the meat. Stir in cilantro and serve.
Nutrition Facts : Calories 300.4 calories, Carbohydrate 10.3 g, Cholesterol 105.4 mg, Fat 11.9 g, Fiber 2.2 g, Protein 32.1 g, SaturatedFat 3.8 g, Sodium 206.6 mg, Sugar 2 g
SLOW COOKER JALAPENO POPPER TAQUITOS
These are a spicy twist on traditional taquitos. The slow cooker gives this recipe ease, while the flavors keep things exciting! Serve with sour cream, guacamole, or avocado ranch salad dressing.
Provided by themoodyfoodie
Categories Appetizers and Snacks Wraps and Rolls
Time 3h30m
Yield 4
Number Of Ingredients 8
Steps:
- Combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker.
- Cook on High for 3 to 4 hours. Shred chicken with 2 forks and stir with sauce in the slow cooker to combine.
- Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
- Spread tortillas out on a flat work surface and sprinkle pepperjack cheese evenly in the center of each tortilla. Spread about 2 tablespoons of chicken mixture over cheese on each tortilla. Tightly roll each tortilla and place, seam-side down, on the prepared baking sheet. Brush top and sides of each rolled tortilla with vegetable oil.
- Bake in the preheated oven until cheese melts, and tortillas start to brown, 10 to 15 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cook taquitos under the broiler until crisped, 2 to 3 minutes more.
Nutrition Facts : Calories 1207.3 calories, Carbohydrate 71.7 g, Cholesterol 325.9 mg, Fat 67.6 g, Fiber 4.9 g, Protein 74.7 g, SaturatedFat 30.4 g, Sodium 2086.8 mg, Sugar 3.2 g
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