Friday, July 29, 2011

Carne Asada Tacos

This is a favorite summer recipe of mine because it is easy, light and SOOO delicious! It is called Carne Asada Tacos. I love the fact you don't have to turn on the oven in the dead of summer for this recipe. Just remember to throw a roast in your crockpot in the morning and you'll have dinner ready in 15 minutes or less. This is one of the first recipes I make when I have garden tomatoes that are ready to eat. The fresh tomatoes, onions, and cilantro from your garden make this the perfect recipe to make this time of year. I always make plenty of pico de gallo and have it on the side with tortilla chips. Garden goodness! Here is the recipe for you, hope you like it!

Carne Asada Tacos

1 beef roast

1 T. Montreal Steak Seasoning

1 onion, sliced thinly

1 T. beef bouillon

1 T. salt

1/2 T. garlic

Place the above ingredients in the crockpot with a little bit of water so the roast won't burn and cook on low for 6-8 hours. Once the roast is tender shred the meat and place in the corn tortilla with Pico de Gallo Salsa and Cotija cheese.

Pico de Gallo Salsa

5 large tomatoes, diced small

1 bunch cilantro, diced coarsely

1/2 large onion, diced small

½ c. lime juice (approximately)

Salt & pepper to taste


*Even though my picture doesn't show it, I did place my tortillas on a griddle for a few minutes before creating my taco. That made for a crispy hot shell, rather than a cold one straight from the fridge.

Shredded roast--cook up two beef roasts, shred the meat and save the leftover beef in the freezer so you can make this meal again in a hurry. You can also use the leftover beef for Shredded Beef Enchiladas or Beef Chimichangas later in the week. One trick to making your roast nice and flavorful, use several teaspoons of beef base or bouillon sprinkled all over your roast. Add a couple cups of water to your crock pot and cook low and slow and you will have the most perfect and tender roast in town!
Cotija cheese--a must with this recipe. This cheese is very mild and has the texture of feta cheese. If you have never used it, it is worth the extra pennies for this recipe. If you don't use the entire block of cheese, just freeze the remaining amounts in a Ziploc bag for a later meal.

5 comments:

Gramee said...

OH MY!! i am using this recipe really soon! Love it!!

Anonymous said...

Carne asada- means grilled meat. This is not grilled. :(

Shandra said...

That is funny, thanks for the correction! I guess this name stuck because we used to grill steak and use the steak in the tacos and then we got lazy (and cheap) and decided the flavor of the shredded beef was something we enjoyed even better. Although..if you take the time to marinate steak in some lime juice, oil and some salt and pepper it is pretty darn fabulous too in these tacos. If I become creative and think of a new name I will change it. :)

Anonymous said...

What kind of roast do you use in this recipe. And also what size of roast do you use meaning "Weight".

Anonymous said...

Please post the recipies for the shredded beef enchiladas and the beef chimichangas the all sound so good. Thanks for all your yummy recipies!!!

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