Steak Burrito Bowl

Steak Burrito Bowl

I love Chipotle!  It is delicious, so I decided to recreate a burrito bowl.  I utilized my fajitas seasoning, skirt steak, some black beans, cilantro lime rice, salsa and guacamole to create one of the greatest meals known to man.  Dana said it was her favorite meal ever!  That says a lot.  The combination of rice, black beans, meat and cheese is Amazing!

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Cilantro Lime Rice

Cilantro Lime Rice

So I am slowly building up the ingredients to make my own burrito bowl.  So far we have made some kick butt salsa and guacamole.  Next in line is the cilantro lime rice.  I have tried this a bunch of different ways, but this is my favorite.  It uses lime zest and lime juice.  Make sure to zest the limes before juicing.  Learned that the hard way. This recipe does a great job recreating the cilantro lime rice from the burrito chains.  This makes enough for 4 burrito bowls.

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Hatch Green Chile Queso

Hatch Green Chile Queso

Dana and I are huge fans of Green Chiles.  We eat them whenever we can, but Hatch chiles are hard to come by in Virginia.  A couple of weeks ago the fine people over at http://www.hatch-green-chile.com/ provided us with 5lbs of medium Hatch green chiles.  These are top notch chiles, fire roasted, seeded and then flash frozen.  They then deliver them right to your door in a cooler filled with dry ice.  Pretty much the only way to get Hatch chiles on the east coast.  We used a bunch to make some Green Chile Enchiladas and figured it would be great to use some in queso.

Hatch Green Chile Queso

Hatch Green Chile Queso

The first thing that you need is to get 3-4 chiles roasted, peeled and seeded. If you are lucky, the Hatch Chile Store already did this for you.  If not you will need to roast, peel and seed the chiles yourself.  I have directions in my Green Chile burger post.

Hatch Green Chiles

To start heat olive oil and onions in a sauce pan over medium heat.  Cook the onions till they are translucent.  Roughly 5 minutes.

Cook the Onions

Then add the garlic and continue to cook for another minute.

Add the Peppers

Add the 1/3 cup milk and roasted chiles.  Cook for 3 minutes or until the milk is warmed. Add the salt, pepper, cayenne pepper and cumin into the pan.

Melt the cheeseThen slowly add the 8 oz of White American Cheese and 4 oz of Monterrey Jack cheese.  Stirring as you add the cheese.

Mmm melted

Stir until melted.

Queso

Simmer for 5 minutes or until smooth and delicious!

Serve with your favorite chips.

Hatch Green Chile Queso
Author: 
Recipe type: Queso
Cuisine: Tex/Mex
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A perfect blend of green chiles and cheese melted into a delicious dip!
Ingredients
  • 4 hatch chiles, roasted, peeled and seeded (or equivalent peppers)
  • 8 oz White American Cheese, cubed
  • 4 oz Monterrey Jack Cheese, cubed
  • 2 tsp olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp cumin
  • ¼ tsp cayenne pepper (1/2 tsp if you like it hot, some like it hot)
Instructions
  1. To start heat olive oil and onions in a sauce pan over medium heat. Cook the onions till they are translucent. Roughly 5 minutes.
  2. Then add the garlic and continue to cook for another minute.
  3. Add the ⅓ cup milk and roasted chiles. Cook for 3 minutes or until the milk is warmed.
  4. Add the salt, pepper, cayenne pepper and cumin into the pan.
  5. Then slowly add the 8 oz of White American Cheese and 4 oz of Monterrey Jack cheese. Stirring as you add the cheese.
  6. Stir until melted.
  7. Simmer for 5 minutes or until smooth and delicious!
  8. Serve with your favorite chips.

 

The Chiles

We received medium spiced chiles from http://www.hatch-green-chile.com/ and they were not too spicy.  However, it is noted that I have a high tolerance for spice.  Next time I will opt for the hot chiles.

It is noted that we received the Hatch Green Chiles from http://www.hatch-green-chile.com/ for free, but did not get paid or compensated in any other way for this review.  I am not an affiliate and I do not receive any compensation for any sales resulting from this review.

Hatch Green Chiles Enchiladas

Hatch Green Chiles Enchiladas

Dana and I are huge fans of Green Chiles.  We love them on burgers and are huge fans of green chile enchiladas.  We have them all of the time when we go out to eat.  A couple of weeks ago the fine people over at http://www.hatch-green-chile.com/ provided us with 5lbs of medium Hatch green chiles.  These are top notch chiles, fire roasted, seeded and then flash frozen.  They then deliver them right to your door in a cooler filled with dry ice.  Pretty much the only way to get Hatch chiles on the east coast.  Once we received them we knew right away that we wanted to make some green chile enchiladas.

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Mom’s Enchiladas

Mom’s Enchiladas

Mom's Enchiladas

Over the holiday season Dana and I went to visit my family in Michigan.  While there, my Mom made us some enchiladas.  These were a tad bit different from my normal enchiladas.  They were meaty and delicious.  I had to have the recipe.  So I asked my Mom for it and she happily gave it to me.

Mom’s Enchiladas

In a large skillet brown 2 lbs of ground beef over medium high heat.

Brown the ground beef

Once the meat is browned, drain it and add 1 can of Hormel Chili with beans, 1 small can of Hormel Chili without beans and 2 tablespoons of taco seasoning.  Mix together and heat thoroughly.

Mix in the chili and seasonings

Preheat the oven to 350 degrees Fahrenheit.  Grease a large lasagna pan.

Warm 8 large burrito style flour tortillas.

Fill the tortilla

Take each tortilla and fill it with roughly 2/3 cup of the meat filling.

Fold over one edge

Then fold the tortilla like a burrito.  Fold the end up over the meat.

Fold up the sides

Fold the sides over up and over the first fold.

Roll to form a burrito

Then roll the wrap forward until you have a perfect little burrito.

Fill the greased pan

Place into the greased pan.  Then pour a 15oz can of enchilada sauce over the top of the enchiladas.

Top with enchilada sauce

Finally top with 8 oz of mild cheddar cheese.

Top with cheese and bake

Cover the pan with foil and place into the oven for 25-30 minutes or until the cheese is nicely melted.

Remove from the oven and serve

Remove pan from the oven and serve.

One large enchilada

Place an enchilada on a plate and top with lettuce, tomato, cheddar cheese, sour cream and a little more enchilada sauce.

The perfect little enchilada

These meaty packets are the most delicious and simple thing to make.  You have to try them.

Mom's Enchiladas
Author: 
Recipe type: Enchilada
Cuisine: Tex/Mex
Serves: 8
 
Perfectly meaty and delicious enchiladas.
Ingredients
Enchiladas
  • 2 pounds ground beef
  • 15 oz can Hormel Chili with Beans
  • 10.5 oz can Hormel Chili without Beans
  • 2 tbs taco seasoning (packaged or see below)
  • 8 oz mild cheddar cheese
  • 15 oz can enchilada sauce
  • 8 large flour tortillas
Toppings
  • chopped lettuce
  • chopped tomatoes
  • cheddar cheese
  • sour cream
  • enchilada sauce
Taco Seasoning
  • Taco Seasoning
  • 3 tbs paprika
  • 2 tbs chili powder
  • 1 tbs sugar
  • 1 tbs garlic powder
  • 3 tsp salt
  • 2 tsp onion powder
  • 2 tsp black pepper
  • 2 tsp cumin
  • 1 tsp oregano
  • ¼ tsp chipoltle pepper ground, optional
Instructions
  1. In a large skillet brown 2 lbs of ground beef over medium high heat.
  2. Once the meat is browned, drain it and add 1 can of Hormel Chili with beans, 1 small can of Hormel Chili without beans and 2 tablespoons of taco seasoning. Mix together and heat thoroughly.
  3. Preheat the oven to 350 degrees Fahrenheit. Grease a large lasagna pan.
  4. Warm 8 large burrito style flour tortillas.
  5. Take each tortilla and fill it with roughly ⅔ cup of the meat filling.
  6. Then fold the tortilla like a burrito. Fold the end up over the meat.
  7. Fold the sides over up and over the first fold.
  8. Then roll the wrap forward until you have a perfect little burrito.
  9. Place into the greased pan. Then pour a 15oz can of enchilada sauce over the top of the enchiladas.
  10. Finally top with 8 oz of mild cheddar cheese.
  11. Cover the pan with foil and place into the oven for 25-30 minutes or until the cheese is nicely melted.
  12. Remove pan from the oven and serve.
  13. Place an enchilada on a plate and top with lettuce, tomato, cheddar cheese, sour cream and a little more enchilada sauce.

 

Eric’s Chili

Eric’s Chili

Eric's Chili

The other week Dana and I went up to DC to visit our Friends Eric and Laura. Both of us have infants so it was a chance to get out of the house and talk to some adults. For lunch Eric made this great chili that included black beans and corn. It was delicious. So I asked for the recipe and asked for permission to put it up on the web. I had to share it as it was delicious!

Eric’s Chili

In a large saute pan, add the meat along with salt, pepper and garlic. Start to brown the meat.

Brown the sausage and beef

About halfway through the browning process, add the onions, green peppers and jalapenos to the pan to sweat them out a bit.

Add the onions and peppers to the mixture

Once the meat is browned and the veggies are softened, add the mixture to a crock pot along with the diced tomatoes (juice and all), tomato paste, beans, corn, cumin, chili powder, and paprika.

Add the corn and beans

Then add the beer. Finally add the beef stock until the liquid just covers the mixture.

Add the spices

Give it a good mix and set it on low for 6-8 hours.

Add the liquid

Make sure to have some diced onions and jalapenos to top, as well as cheese and sour cream.

Awesome Chili

If you like it spicy, add about a 1/2 cup of Sriracha to the mix, but if you’re serving a crowd forgo this and just have it available to add individually.

Eric's Chili
Author: 
Recipe type: Chili
Cuisine: Southwestern
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A great chili that includes beef, sausage, black beans and corn. Delicious!
Ingredients
  • 1 pound ground beef
  • 1 pound hot pork sausage
  • Salt and pepper to season meat
  • 2 red onions, chopped
  • 2 green peppers, seeded and chopped
  • 2 jalapenos, seeded and chopped
  • 4 cloves of garlic, minced
  • 3 tablespoons cumin
  • 3 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon tomato paste
  • 12 ounces dark beer
  • 2 cans of diced tomatoes
  • 1 can of black beans, drained and rinsed
  • 1 cup of frozen or canned corn
  • 1 can beef broth, low sodium
Instructions
  1. In a large saute pan, add the meat along with salt, pepper and garlic. Start to brown the meat.
  2. About halfway through the browning process, add the onions, green peppers and jalapenos to the pan to sweat them out a bit.
  3. Once the meat is browned and the veggies are softened, add it all to a crock pot along with the diced tomatoes (juice and all), tomato paste, beans, corn, cumin, chili powder, and paprika.
  4. Then add the beer. Finally add the beef stock until the liquid just covers the mixture.
  5. Give it a good mix and set it on low for 6-8 hours.
  6. Make sure to have some diced onions and jalapenos to top, as well as cheese and sour cream.
Notes
If you like it spicy, I add about a ½ cup of Sriracha to the mix, but if you’re serving a crowd I usually forgo this and just have it available to add individually.

 

This is a great chili recipe.  Hopefully you get a chance to try.  If you do, let me know what you think?

Peppered Chicken Tacos

Peppered Chicken Tacos

Peppered Chicken Tacos

I was looking to make some peppered steak tacos, but I could not find skirt steak for the life of me.  So I took the rub and put it on some butterflied chicken breasts. It turned out awesome!  Dana and I loved them.  I know that tacos are usually served with corn tortillas but I could not get my hand on any fresh ones either.  So I am technically making fajitas, but I like to call them tacos.

Peppered Steak Tacos

Prepare the grill for two-zone cooking.  Place lit coals on one half of the grill.  If using a gas grill turn on only half of the burners.  Make sure to brush the grates clean.

Indirect Cooking

Mix the rub ingredients together in a medium bowl.

Butterfly the chicken breasts and then coat the chicken evenly in the rub.  Let the chicken sit at room temperature for 20 minutes to let the rub set.

Season and let rest

Once the grill is preheated and the rub is set, place the chicken directly over the heat and grill until done.  Roughly 7-8 minutes per side.  You may need to turn them once or twice during cooking to get them to cook uniformly.

Place on the grill

During the last 4-5 minutes of cooking wrap the tortillas in foil and place them on the indirect side of the grill.  Flip them half-way through.

Chicken it up

When the chicken is fully cooked and the juices run clear, remove from the grill and place on a cutting board.  Remove the tortillas from the grill too.  Don’t want them to burn.

Slice it up

Slice the chicken and serve over the warm tortillas.  Serve with your favorite salsa, sour cream, guacamole and cheese.

Peppered Chicken Tacos
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Perfectly spiced chicken tacos.
Ingredients
  • 1 lb boneless skinless chicken breasts
  • 12 corn or flour tortillas
  • 1 cup favorite salsa
Rub
  • 2½ tsp freshly ground black pepper
  • 2½ tsp cumin
  • 2 tsp sea salt or kosher salt
  • 2 tsp chili powder
  • 1½ tsp garlic powder
  • ½ tsp onion powder
Instructions
  1. Prepare the grill for two-zone cooking. Place lit coals on one half of the grill. If using a gas grill turn on only half of the burners. Make sure to brush the grates clean.
  2. Mix the rub ingredients together in a medium bowl.
  3. Butterfly the chicken breasts and then coat the chicken evenly in the rub. Let the chicken sit at room temperature for 20 minutes to let the rub set.
  4. Once the grill is preheated and the rub is set, place the chicken directly over the heat and grill until done. Roughly 7-8 minutes per side. You may need to turn them once or twice during cooking to get them to cook uniformly.
  5. During the last 4-5 minutes of cooking wrap the tortillas in foil and place them on the indirect side of the grill. Flip them half-way through.
  6. When the chicken is fully cooked and the juices run clear, remove from the grill and place on a cutting board. Remove the tortillas from the grill too. Don't want them to burn.
  7. Slice the chicken and serve over the warm tortillas. Serve with your favorite salsa, sour cream, guacamole and cheese.
Notes
Perfect additions for tacos are guacamole, sour cream, salsa, cheese and onion.

Awesome Chicken Tacos

These tacos were a hit.  They had great flavor and they were perfect for breaking in our new patio furniture.

Recipe adapted from Peppered Steak Tacos from Weber’s Charcoal Grilling by Jamie Purviance

Southwestern Cheesy Chicken Rice

Southwestern Cheesy Chicken Rice

We have had a loss of power for the last couple days.  Dana and I have been running out to various restaurants and stores to charge our phones and eat.  One of the restaurants that we frequented was a Mexican Restaurant.  I love tacos and tamales.  So those flavors were stuck in my head when I went to the store to restock our fridge.  So I decided to make a southwestern cheesy rice dish.  It was fabulous.  I grilled up some fajita chicken to add to it and it was a complete meal. Mac and cheese may be delicious, but rice and cheese takes the cake.

Southwestern Cheesy Chicken Rice

  • Fajita Chicken
    • 1 lb boneless skinless chicken breasts
    • 3 tbs fajita seasoning
    • 1/4 cup extra virgin olive oil
  • Cheesy Rice
    • 2 cups uncooked rice
    • 2 cups chicken broth
    • 1 red bell pepper, diced
    • 1 green bell pepper, diced
    • 1 can black beans, drained
    • 2 cups water
    • 3 tbs butter
    • 2 tbs flour
    • 1 tsp garlic powder
    • 1 tsp paprika
    • 1 tsp salt
    • 1 tsp chili powder
    • 1 1/2 cups half and half, you can substitute milk
    • 1/2 cup processed cheese, Velveeta
    • 1/2 cup cheddar cheese

Fajita Chicken

Trim the chicken and then add to a zip top bag with the fajita seasoning and olive oil.  Shake to coat and let sit until ready to grill.

Marinate the Chicken

Preheat your grill to medium/high, make sure to set aside a portion of the grill for indirect cooking.

Grill the chicken

Remove the chicken from the bag and place directly over the heat source on the grill.  Cook for 6-7 minutes on each side.  Then move to an indirect cooking portion of the grill.  Continue to cook until the juices of the chicken run clear. Roughly 5-10 minutes.

Remove from the grill and set aside.

Cheesy Rice

Cook the rice using your favorite method, except substitute 2 cups of the water with chicken broth.  My rice cooker requires about 4 cups of liquid for every 2 cups of rice.  So I used 2 cups of chicken broth and 2 cups of water.

While the rice is cooking add 1 tbs of butter to a large skillet or fry pan.  Heat the pan to medium/high and then add the peppers.  Cook for 5 minutes and then add the black beans.  Continue to cook for another 2 minutes or until the peppers start to soften.  Remove them from the pan and set aside.

Cook the veggies

While the pan is still over medium/high heat, add the remaining 2 tbs of butter to the pan and then add the flour.  Using  a whisk, stir together the flour and butter and create a roux.

Add flour to the butter

Once combined cook while continuing to stir for two minutes.  Cook until the flour/butter mixture turns a light brown.

Cook till light brown

Add the half and half and stir until thickened.  While stirring add the salt, paprika, chili powder and garlic powder.  Next add the cheese.  Stir until the cheese is melted and you have  a smooth sauce.

Season the sauce

Stir the cooked rice into the sauce.

Add the rice

Add the peppers and black beans into the sauce.  Then add the chicken.  Make sure to fold everything together so that the chicken does not shred.

Add the veggies to the pan

Remove from the heat and serve.

Southwestern Cheesy Rice

This meal was quick and delicious.  The cheese sauce worked perfectly with the rice.

Shredded Chicken Tacos

Shredded Chicken Tacos

I have always wanted to make shredded chicken tacos.  I finally decided to make them.  I was a little uncertain on how to make them, but after a little trial and error, I came up with a surefire method.  I boiled the chicken in the spices, shredded the chicken, returned it to the sauce and reduced.  Overall, the chicken was some of the best I have ever eaten.  I am not sure if my method is the proper way to make shredded chicken taco meat, but it was simple and delicious.

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Guacamole

Guacamole

I love guacamole!  It features the amazing avocado better than any other dish.  The major downfall is that avocados can be really expensive.  However, the other day the local super market had them on sale for 3 for $1.  Yep, so for little to no money I can have my favorite chip dip.

GuacamoleAdapted from Alton Brown

  • 3 avocados
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro, optional
  • 2 cloves garlic, minced

The first step is to set up your mise-en-place – French for “putting in place”.  Basically before attempting to assemble the dish you need to have all of the ingredients prepared.  Dice the onions, mince the garlic, chop the cilantro and finally seed and dice the tomatoes.  This is an important step, if you do not seed the tomatoes, your guacamole will be runny and unappetizing looking.  Cut the tomatoes in half and then use a spoon or your fingers to remove the seeds and liquid from within the tomatoes.

Seeds Removed

Next you need the avocados.  Make sure that you pick up ripe avocados at the store. You want them to be soft and not rock hard.  A good indicator is if the skin has a little give when you press your thumb into it.  If you are unable to find ripe avocados you can place unripe avocados in a brown paper bag and they will ripen within two days, usually overnight.

The Amazing Avocado

Next you need to core and peel the avocados.

Avocado Halved

This is simple.  Cut the avocados in half.  On one half, the seed will stick to the avocado.  Using a spoon or a knife pop it out.

Use a spoon to scoop out the fruit

Then using a spoon, separate the skin from the fruit of the avocado.  Once you get it going, the fruit will pop right out.

Squeeze the lime juice over the avocados and stir so that the lime juice evenly covers the avocados.  This will prevent them from browning.

Toss the avocados with lime juice

Add the salt, cumin, and cayenne and mash the avocados with a fork, potato masher or whatever clean tool you have lying around that will get the job done.  I have used a pastry blender, nut chopper.  They all work and get the job done.

Mash the avocados

Next, add the onions, tomatoes, cilantro, and garlic.  Fold everything together.

Add the remaining ingredients

Then let the guacamole sit at room temperature for 1 hour and then serve.

Guacamole

Simple, delicious and extremely easy.

Time for a party

This is a must for every summer party.

Chicken Burrito Bowl

Chicken Burrito Bowl

I love Chipotle!  It is delicious, so I decided to recreate a burrito bowl.  I utilized my fajitas seasoning, some black beans, salsa and guacamole to create one of the greatest meals known to man.  Dana said it was her favorite meal ever!  That says a lot.  The combination of rice, black beans, meat and cheese is Amazing!

Chicken Burrito Bowl

  • Cilantro Lime Rice
    • 2 cups cooked rice
    • 1/4 cup cilantro, diced
    • 1 tbs lime zest, roughly 1 lime
    • 2 limes, juiced
    • 1 tsp salt
  • Black beans
    • 1 can ready to eat black beans
    • 2 tsp fajita seasoning
  • Chicken
    • 1 lb chicken breast
    • 3 tbs fajita seasoning
    • 2 tbs olive oil
  • Fajita Seasoning
    • 3 tbs paprika
    • 2 tbs chili powder
    • 1 tbs sugar
    • 1 tbs garlic powder
    • 3 tsp salt
    • 2 tsp onion powder
    • 2 tsp black pepper
    • 1 tsp cumin
    • 1 tsp oregano
    • 1/4 tsp chipoltle pepper ground
  • 1 cup Monterey Jack Cheese
  • 1 cup salsa
  • 1 cup guacamole

Chicken

Trim the chicken of any excess fat.  Then place it into a zip top bag.  Add the olive oil and fajita seasoning.  Mix to coat the chicken and then allow it to marinate in the refrigerator for at least 1 hour.

Preheat the grill to medium high heat.  Roughly 350 degrees when the lid is closed.  Place the chicken directly over heat and cook for about 6-8 minutes per side.  This will depend on the thickness of the chicken.

When the chicken is cooked all the way through and the juices are running clear, remove the chicken from the heat and let it rest for 5 minutes before dicing.

Grilled Chicken

Cube the chicken into 1/2 inch pieces.  Set aside.

Cilantro Lime Rice

Cook the 2 cups of rice.  I prefer to use a rice cooker.  Takes all of the work out of making rice.

Wash and then finely chop the Cilantro.  The finer the better.

Chop the Cilantro

Next zest the limes and then juice the limes.  Make sure to do it in that order.  It is super hard (almost impossible) to zest a lime after it has been juiced.

Zest and Juice the Limes

Pour the rice into a large bowl.  Fluff it with a fork and then add the juice, zest, cilantro and salt.

Cilantro Lime Rice

Mix really well and then set aside.

Black Beans

Pour the black beans into a bowl.  Add the fajita seasoning and stir.  Set aside.

Time to Assemble the Burrito Bowl

In a bowl add 1/2-3/4 cup of the cilantro lime rice.  Then top with 1/4 cup of the black beans.

Start with the Cilantro Lime Rice and Black Beans

Next top with 1/4 of the chicken, 1/4 cup of cheese, 1/4 cup of salsa and 1/4 cup of guacamole.

Top with the cheese, salsa and guacamole

You can also add a dollop of sour cream if you wish.

Chicken Burrito Bowl

Serve and enjoy.

This is such a simple concept, but it is amazing.  A burrito without the tortilla.  Who would have guessed it would be so good.

Spicy Shredded Beef Tacos

Spicy Shredded Beef Tacos

Last week I bought a bottom round roast and had no idea what to do with it.  Then I decided to go through my cabinets to see what I had lying around.  I had some tomato paste and a can of chipotle peppers in adobo sauce.  Then it hit me.  How about making some spicy shredded beef tacos.  It was gonna be perfect.  I could make it in my old crock pot and it would be ready just in time for dinner.

Spicy Shredded Beef Tacos

  • 10 flour tortillas
  • 4 oz Queso Fresca
  • 1/2 head shredded cabbage
  • Spicy Beef
    • 2-1/2 pounds beef roast
    • 1 can tomato paste
    • 1 can chipotles in adobo, diced
    • 1 small onion chopped, or 4 tbs dried onion flakes
    • 2 cups beef broth
    • 1 tbs garlic powder
    • 1 tbs chili powder
    • 1 tbs honey
    • 3 tsp kosher salt
    • 1 tsp ground cumin

Trim the beef and place it in your crock pot.  I know this sounds obvious, but make sure to buy a roast that will fit in your crock pot.

Roast ready for tacos

Then add the tomato paste, chipotle peppers with adobo sauce, beef broth, onion, garlic, chili powder, honey, salt and cumin.

Slow cook for 8-10 hours

Cover and cook on low for 8 to 10 hours.

Remove the beef from the crock pot and shred it with 2 forks.  Just like you would shred pulled pork.  At this time remove any remaining fat.  Then place the shredded meat back into the crock pot.  Let the meat simmer in the juices.

Shred the beef

Serve the shredded beef on a corn tortilla with the fresh cabbage and a little queso fresco.

The Spicy Shredded Beef Taco

One of the best meals of the week.  You have to try this one.