What you will need:
Crock Pot
Rump Roast or Chuck Roast - Desired Weight – I usually grab a 3lb. For more than 5 people, you will want a bigger one.
Cumin, Paprika, Chili Powder, Cayenne Pepper, Salt, Pepper (to rub down the meat)
Taco Seasoning 1 pkg or 1/4 cup
Small Can of Salsa or about 1 cup
Small Onion Chopped
Beef Broth 2 Cups
Chipotle Peppers in Adobo Sauce (must have!)
2 Tbsp or so of Olive Oil
First, rub down the meat with the seasonings listed (not the taco seasoning). Heat olive oil in a pan and brown the roast on all sides.
A note about Chipotle Peppers in Adobo Sauce - these things bring the heat!!! If you are not big on spicy food, only use 1.5 peppers and be sure to chop really small. I typically use 2 peppers, then I add some of the sauce that is in the can. Just make sure to be careful, the first time I made it with 3 peppers it turned out too spicy and I like spicy.
Spray the crock pot with some pam, then put in the beef broth, salsa, chopped onion, taco seasoning and chipotle peppers. Put the roast in the liquid and put a little liquid on top. Cook at 5 hours on low.
DELICIOUS!
Now that you have the meat, you can do all sorts of stuff with it.
Tacos
Enchiladas
Tostadas
Quesadillas
Burritos
Salads
Nachos
You get the idea.
We decided to have tacos the first night and tostadas the second night with leftovers.
Tostadas were awesome. Evidence includes this photo here, just to show how awesome the tostadas really were.
Nick came up with the fantastic idea to make our own tostada shell things. We used store bought tortillas and this turned out amazing. All you have to do is preheat the oven to 400 degrees, brush both sides of the tortilla will peanut oil (or other oil, Nick likes peanut oil for things like this) then sprinkle with salt and chili powder. Bake 4 minutes on each side on a cookie sheet. Watch them, they may cook quicker.
Top the toasted tortilla with beans, mexican beef, cheese, lettuce, tomatoes, salsa, sour cream and whatever else you want.
Enjoy!
~ Court
