mini tacos: shredded beef w/red chili flakes edition
mini tacos!!! because somehow when you make things smaller, it makes over-indulging, not indulging at all. shredded beef tacos slow roasted in a crockpot for eight hours. for eight hours i had to endure the smell of beef roast filling the hallways of my house.
i actually went shopping at home goods to avoid the constant urge to lift the lid and “taste a piece” .. because i do that. the thing is though, i prepared this the night before, by placing 2-3 inch cubed chunks of beef roast into a zip lock bag overnight. i was pretty heavy handed with the seasonings because.. beef roast is pretty thick meat and i wanted to really be able to taste everything. 8 hours later.. i was picking shredded beef pieces out of this beauty…
yep. i know.
– this recipe kind of requires you to be prepared, if you want it to taste good. the night before, in a ziplock bag i placed 2-3 inch cubed chunks of beef roast topped with a pinch of red chili flakes, 1/2 teaspoon of salt and a 1/2 teaspoon of mesquite seasoning, before repeating with another later of beef roast topped with a pinch of red chili flakes, 1/2 teaspoon of salt and a 1/2 teaspoon of mesquite seasoning .. so on and so forth… i also added about a teaspoon and a half of worcestershire sauce and removed all excess air before refrigerating.
– i woke up around 8:00AM and placed the beef roast in a crock pot filling with just enough water to barely cover the chunks, leaving just the top surface uncovered. they were left to cook in a crock pot for about 8 hours. after about 1 hour, however i added half of a chopped green pepper and garlic to the crock pot and let them cook together. 🙂
– a long time ago, i wanted to invest into a taco press, but never did because I couldn’t guess how often I would be making tacos. turns out, i make them all the time. i still have not purchased a taco press, but my secret is – i use the bottom of a small sauce pan and smush the maseca corn flour mix between a plastic bag .. or saran wrap! lol .. eventually, i will buy a taco press..
6 hrPrep Time
15 minCook Time
6 hr, 15 Total Time
1 beef shoulder roast
2 shucks of white corn
½ green bell pepper
1 tablespoon of butter/margarine
2 green onions
1 clove of garlic
corn tortillas or 1 cup of maseca corn flour (prepared)
mesquite seasoning (for prep)
red chilli flakes
salt (for prep) and to taste
after your meat has cooked in a crock pot for 8 hours, begin to shred the meat into thin pieces. taste a piece, check for whether or not additional salt may need to be added. the main things to check for are that the meat shreds easily and while chewing the meat is moist and tender.
on medium heat, melt 1 tablespoon of butter or margarine into a skillet. cut corn from the cob and place into the skillet, sautéing until the outside becomes golden. if it cooks too fast, turn the heat down, you want to cook this slow so that the corn is soft with a gentle crunch to it. stir and cover, allowing the steam to cook through. chop green onions and fold into corn, cooking for an additional 4 to 5 minutes, remove from heat and cover.
heat corn tortillas and serve!! if you have gone the maseca corn flour mix route, take a pinch of the dough and roll into the palms of your hands. cut open a grocery bag or use a long sheet of saran wrap and place the dough between the plastic. flatten your corn flour dough and gently peel the dough from the plastic, placing immediately into a skillet to cook!