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Prep Time: 10 Minutes Cook Time: 540 Minutes |
Ready In: 550 Minutes Servings: 6 |
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This makes the best shredded beef tacos I think I've ever had. A lot of similar recipes call for beer, but I'm telling you...you GOTTA try it with the wine; it's amazing. This works just as well with pork (even super lowfat pork tenderloin). When we can afford a few extra calories in our diet (ha!), I like to stuff corn tortillas with the mixture and deep fry...they're seriously insane. I got this recipe from a few years ago and haven't made a single modification; it's perfect as is. Enjoy :-) Ingredients:
4 lbs frozen bottom roast |
1 cup dry white wine |
2 (7 3/4 ounce) cans mexican-style hot tomato sauce (el pato brand) |
3 tablespoons crushed garlic |
salt & fresh ground pepper |
1 bunch green onion, chopped |
1 cup chopped fresh cilantro |
Directions:
1. Place the frozen roast in the slow cooker.
2. Pour the wine and Mexican-style hot tomato sauce over the top.
3. Season with garlic, salt, and pepper.
4. Cover and cook on low for 9 hours.
5. When done, the roast should shred easily with a fork.
6. Shred the roast into the juices, and mix in the chopped green onions and cilantro.
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