Tender and delicious shredded beef tacos. These were absolutely wonderful. Modified the recipe a little, mostly as recommended by other reviewers: Used tri-tip roast (2lb size was plenty for two people) but kept spices same volume as indicated in this recipe (since others recommended doubling spices for original recipe at 4lbs). Cooked in crock pot on high for 7 hours. Prepared by seasoning roast with spices as a rub, then placed in crock pot in a broth of: green chiles (used half hot and half mild), 2 diced garlic cloves, 4oz jalapeno tomato sauce, one can of beef broth, and 2 chopped jalapeno peppers. Did not wrap in foil but the meat eventually cooked tender in broth. Finally shredded the beef and placed in soft taco shells with guac, sour cream, and fine shredded cheese. SO TENDER and came out just slightly spicy...the best beef tacos we've ever made at home. Thanks for sharing this recipe!
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Tender and delicious shredded beef tacos. These were absolutely wonderful. Modified the...