Hola! It’s Taco Tuesday…time to pull out the sombrero, and call the neighbors to join you in the backyard for some margaritas and a Mexican feast! We love mexican food (have I mentioned that before?) and so we love any excuse to eat it…almost daily. My husband is actually talking about writing a song about tacos. Seriously. I can’t make this stuff up. His twitter feed is littered with taco and burrito references and his favorite commercial is the one where the guy says:
“I like tacos. . . You invited Eric? I thought Eric gave you the creeps.“
…okay, who doesn’t love that commercial? Because of that commercial, when I created my brisket taco meat recipe a few years ago (included below) I named it the ‘I Like Tacos’ recipe.
You are going to love this SUPER easy, set-it-and-forget-it recipe because it can be a quick weeknight meal for your family OR a fun crowd pleaser for a stress-free night of entertaining! But you’ll really LOVE it when you taste this flavorful, tender meat in your tacos! We like to serve this meat with feta cheese crumbles and cilantro. The feta really compliments the the meat and cilantro.
These taco shells are made of shredded white cheddar…that’s all. Just make circles of the cheese on a parchment-lined cookie sheet and bake on 400 for 5-10 minutes until the cheese is melted and becoming crispy. I allow them to cool between two cans to create the taco shell shape. This makes a great snack by itself too!
- 4 lbs Pot Roast
- 1 cup white wine
- 1 12.5 oz bottle of mexican style hot sauce (I use Valentino's)
- 3 TBSP minced garlic
- salt and pepper to taste
- low carb cheddar tortillas
- shredded lettuce
- chopped cilantro
- crumbled feta cheese
- diced tomatoes
- Place pot roast in crock pot. Pour white wine and mexican hot sauce over the top. Spread minced garlic over roast. Salt and pepper to taste. Cover and cook on low for 8-10 hours. Remove the meat from the crock pot and shred with two forks. Reserve the cooking liquid to serve with the tacos.