 | I am going through a crunchy taco phase right now. Miss F and C had these on soft tortillas, but I chose to have mine in hard taco shells. The nifty stand and stuff taco shells are genius, though they are a bit harder to eat than the regular taco shells. This beef is fantastic. We had tacos the first night and empanadas the second night. I bought premade Goya empanada dough, not realizing they had to be fried instead of baked. The house smelled like a fast food joint for awhile, though boiling some vinegar and water cleared it up a bit. The beef would also be great in enchiladas, burritos or on a taco salad. I adapted the recipe from Budget Bytes. |
2 tablespoons tomato paste
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon oregano
½ teaspoon salt
¼ teaspoon cayenne pepper
1 ½ teaspoons brown sugar
1 tablespoon cornstarch
1 cup beef broth
3 pound boneless beef rump or shoulder roast
In a 2 cup measure, whisk together the tomato paste, garlic, chili powder, cumin, oregano, salt, cayenne pepper, brown sugar, cornstarch, and beef broth. Trim the roast of any large pieces of fat and cut it into 2” chunks. Place the meat into a crockpot, pour the sauce over top and cover. Cook on high for 5 hours or low for 8 hours. Shred the meat with two forks and return to the crockpot. Serve in tacos, burritos or in enchiladas.
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