{ shredded beef tacos }

We're Texans and we enjoy Tex Mex food ... a whole lot. But up here in New England, the opportunity to just pop into any ol' restaurant for a decent fix of the good stuff is, so far, an impossibility. We basically have to make do with whatever we can whip up ourselves.

Tacos are an obvious (and predictable) member of the Tex Mex culinary family. But eventually, ground meat tacos begin to lose their appeal. So when I stumbled across a recipe for shredded beef tacos, I jumped on it.


For a weekday meal, it fits my number one criteria: ease in making. And a total added bonus is that, since it sits in the crockpot all day, it makes the whole house smell amazingly delicious.

It's such a nice taco change in the midst of a Tex Mex nowhere land (or anywhere else, for that matter).

Shredded Beef Tacos
(adapted from CookingClassy)

Ingredients

• 1 (2 1/2 lb) chuck roast
• 1 (14 oz) can beef broth
• 1 1/2 tbsp chili powder
• 1/2 tbsp cumin
• 1/2 tbsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp freshly cracked black pepper
• Juice of 1 lime

Process

In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper.

Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice. Sprinkle roast with spice mixture. Cover slow cooker with lid and cook on low heat for approximately 8 hours, or until the meat falls apart when poked with a fork.

Remove roast from slow cooker and place on cutting board. Remove fat, and shred beef with a fork. Return shredded beef to slow cooker. Cover with lid and cook additional 30 minutes.

Remove beef from slow cooker with a slotted spoon and transfer to a serving bowl or platter.

Serve with tortillas and desired toppings.