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Ingredients
0 servings
1onion
small
2 lbsboneless beef chuck roast
1 clow-sodium beef broth
1 Tblground cumin
extra to taste
3garlic cloves
minced
1 x 8 ozcan tomato sauce
1 x 14 ozcan green enchilada sauce
1 Tbltomato paste
salt
to taste
tomatillo dressing
corn tortillas
soft, or flour
black beans
or pinto
spanish rice
tomato
diced
salsa
cilantro
chopped
feta cheese
Monterey cheese
or Cheddar, shredded
avocado
0.5 x 1 ozRanch mix
p
½ cbuttermilk
½ cmayonnaise
I used light
2tomatillos
medium, husks removed and rinsed well
0.5garlic clove
to taste
0.5 bunchcilantro
small
0.5juice of lime
0.5jalapeno
small, seeds removed
Instructions
Step 1
Cut the onion into large, chunky slices; place on the bottom of slow-cooker. Place the roast on top of the onions. Combine broth, 1 Tablespoon cumin, garlic and tomato sauce; pour over the top of the roast. Cover and cook on LOW for 6-8 hours. Transfer meat to a cutting board; use two forks to shred the beef. Strain the juices from the slow-cooker, reserving the juice. Transfer shredded meat back to the slow-cooker and pour some of the strained juices over the shredded beef (as much as you prefer). Stir in the enchilada sauce and tomato paste (I added one Tablespoon). Season with salt and extra cumin, to taste. Serve in taco shells with desired toppings. Serves 8
Step 2
Put all dressing in a blender or food processor. Blend until smooth and creamy. Taste and adjust any flavors as needed. Refrigerate until ready to use. Yield about 2 cups
Step 3
I wouldn't change anything with the above and measurements. I loved the flavor of the beef and the tomatillo dressing.
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