5-7 pounds of pork-butt or beef roast. (I usually use the lowest cost roast possible for this recipe ... since we are cooking it in a crockpot it will always come out tender and tasty.)
2 tablespoons olive oil
3 cloves of garlic
1 small onion chopped
1/2 teaspoon cumin
1 teaspoon salt (I like to use sea salt)
1/2 teaspoon pepper
1 can enchalada sauce - 12 oz can
Turn a large crockpot on high. Put the olive oil in the bottom of the crock pot and coat the bottom. Add the garlic and the chopped onions. Mix the cumin, salt and pepper together in a small bowl. You can sprinkle or rub half of the dry mix on half of the roast. Place the roast, seasoned side down, in the crock pot on top of the onions. Sprinkle or rub the remaining dry ingredient mix on the top of the roast. Pour the enchalada sauce in the crock pot on the side of the roast. Now the hard part ... walk away for four to two hours then turn the crock pot down to low. I know the roast is done in four but I usually cook it for over 6 hours. About fifteen minutes before you are going to eat remove the roast and use two forks to shred the roast. You can add some of the liquid back over the shredded roast to keep it moist if you like. We like the meat dry, so we do not add any liquid before the meat hits the table.
We put on the table the following toppings:
Salsa ... homemade sales recipe later this week!
Hot Sauce
Chopped Onions
Flour or Corn Tortillas (that I warm in the oven in aluminum foil)
Preformed Corn Taco Shells (use the preformed shells to make things easier)
Sour Cream
Shredded Cchedder Cheese or Taco Cheese Mixture
Chopped Lettuce
Chopped Fresh Cilantro
Refried Beans (warmed in a heavy pan on the stove)
You get the idea ... these is one of those make it early and enjoy it without much work dinners. Spread everything on the table and let everyone make their own tacos ... this is the most requested dinner in our house ... I hope that it will be in yours as well. Here are some pictures of the last time we made beef tacos.
Ciao, Mark
