Taco Tuesday is on deck

I hope everyone had a wonderful Memorial Day weekend. Having that extra day off is so nice, but trying to squeeze in five days of work into four is no bueno. So I decided to make dinner easy for the first work day this week and throw a chuck roast in a crockpot and let it do all the hard work. I wasn’t sure what style I wanted to go with so i scoured pintrest and some of my favorite cooking websites to come up with something that sounded yummy and that I had on hand. I landed on a mexian insirped beef dish and if i don’t say so myself it was delicious. Usually the hubs always likes my meals, but he was wowed by this dish so it’s going into the montly rotation for taco night!

Ingredients:

2 lb of beef chuck roast from Butcher Box (marbled is best and the fat will cook done and give wonderful flavor and texture) cut into cubes

7 ounce can of chipolte peppers in sauce

1 small onion diced

2 -3 garlic cloves minced (I always have pre minced Trader Joe’s bottle garlic on hand to save chopping time)

1/4 cup of soy sauce

1/3 cup of worcestershire sauce

2 tablespoons of coconut sugar

1 tablespoon of oregano fresh (can used dried as well just reduce to 1 teaspoon)

2 teaspoons of paprika

1 teaspoon of cinamon

1 teaspoon of salt (don’t oversalt as the soy and worcestershire has salt to them)

1/2 teaspoon of pepper (about three grind turn’s worth)

2 teaspoons of lemon or lime juice

Throw everything in the crockpot , set on low, and cook for 5-6 hours until tender. You can shred the meat when it’s done, but it’s so tender that you can leave it chunky as well if you want bigger beef bites in your tacos.

Fixing:

Chips, Sour cream, shredded cabbage, queso fresco, radish, cilantro, limes, onions, avocado, tortillas, beans, and rice.

Wine to pair?

I went with a zinfandel with some pepper notes and it paired very nicely with the dish, but any red with some “meat” to it will stand up nicely with the bold flavors of the meat.

Ole!