These tacos were scrumptious!
2 lbs. beef roast, trimmed (I used a pot roast)
2 t chili powder
1 1/2 t cumin
1 t garlic powder
1 t onion powder
1 t salt
1/2 t pepper
1 onion (chopped)
1 cup beef broth, or more as needed
homemade salsa roja
lettuce
shredded Mexican blend cheese
flour tortillas
Add meat and spices to a slow cooker with about one cup of broth, or enough to just cover.
Cook on high 3-4 hours or low 6-8 hours.
Shred beef and add to tortillas with salsa, lettuce and cheese. Serve with homemade refried pinto beans.
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Comments: 16
Instead, I'll just come to your house for leftovers. Sound good? Good. See ya tomorrow.
But you'll be just in time for some Greek steak pitas. With tomato!