Shredded Beef Tacos
1 cross-rib or chuck roast (2-1/2 to 3 lbs.), trimmed
1/3 bottle (I don't measure, just estimate) Lawry's Baja Chipotle Marinade
1 cup water
1 can (4 oz., I think) chopped green chilies
1/2 cup chopped onion
1 clove garlic, minced or pressed
flour tortillas
desired toppings: shredded cheese, lettuce, salsa, guacolmole, sour cream, etc.
Place roast in slow cooker. Combine marinade and water; pour over roast (if you like it spicier, use more marinade, or add some at the end after the meat is shredded). Top with chilies, onion, and garlic. Cover and cook on low 8-10 hours, til meat is very tender. Shred with two forks and serve on flour tortillas with desired toppings.
1/3 bottle (I don't measure, just estimate) Lawry's Baja Chipotle Marinade
1 cup water
1 can (4 oz., I think) chopped green chilies
1/2 cup chopped onion
1 clove garlic, minced or pressed
flour tortillas
desired toppings: shredded cheese, lettuce, salsa, guacolmole, sour cream, etc.
Place roast in slow cooker. Combine marinade and water; pour over roast (if you like it spicier, use more marinade, or add some at the end after the meat is shredded). Top with chilies, onion, and garlic. Cover and cook on low 8-10 hours, til meat is very tender. Shred with two forks and serve on flour tortillas with desired toppings.
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