I generally snap photos of the things I make but this time I was so excited to sit down and eat this I completely forgot! The aroma as this was cooking was so inviting that by the time dinner time came around getting the camera out was the furthest thing from my mind. Hubs can’t take a lot of heat, so I used the chili powder recipe as defined by Penzey’s Spices, which consists of the mild ancho chili powder, cumin and oregano. I rubbed the pasty, spicy “goo” all over the roast and then just let it do its thing in the Crock Pot for about eight hours. Pulling it apart with two forks was no effort at all – this roast was fall apart tender. I set out all the fixins for tacos – warm tortillas of course, homemade pico de gallo, a shredded Mexican cheese blend, queso fresco, cotija cheese, shredded iceberg lettuce and sour cream. Hubs and I each made our own (mine was better) and we just enjoyed the heck out of them. Flavorful, but neither too hot nor too spicy. I never thought I’d enjoy this as much as I did – just delicious.
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I generally snap photos of the things I make but this time I was so excited to sit down and...