Needs more spice! I've been on the lookout for a good shredded beef (for tacos) recipe for a LONG time. I've tried them all - Mijo's slow cooker shredded beef, Charley's slow cooker Mexican style meat & shredded beef for tacos. None, including this one, meet my expectations. Having said this, I do think this recipe is the best of them all, but will require some mods if I ever make it again. Christy's recipe is a bit too savory, IMHO. Even with hot salsa, it tasted too much like pot roast. I'd definitely up the amount of salsa next time (maybe in lieu of the H2O called for???). My only changes were slow cooking my roast (I like to find ways to use my sc whenever possible) & adding a t of minced garlic. I seared my roast / sauteed my onion as directed, dumped everything in the sc, cooked on HIGH for 2 hrs. & then on LOW for another 4. NOTE: Every hr. on high ='s 2-2 1/2 on low. I didn't get around to prepping dinner until Noon. Since I wanted to eat at a decent hr., I started everythig on high, but I don't recommend this. Beef cuts are better suited on low. NOTE #2: The low setting is around 200 degrees F & the high setting around 300. One last note.... 4-5 hr. on HIGH / 8-10 on LOW are suitable timeframes for oven cooking times ranging from 1-3 hr. I hope this helps those of you wanting to use your sc! Served on fried corn tortillas w/ salsa, red cabbage, cilantro, queso fresco & a side of Mexican rice. Bacardi mojitos completed our meal. Thanks CHRISTYJ! :-)
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Needs more spice! I've been on the lookout for a good shredded beef (for tacos) recipe for a...