2 pounds beef chuck roast
Salt
Freshly-ground black pepper
2 tablespoons canola oil - (to 3)
1 jar roja slow cooking sauce
12 corn tortillas
3/4 cup chopped white onion
3/4 cup chopped fresh cilantro
3/4 cup shredded jack cheese or queso fresco
Directions: one line for each direction. When saved the lines will be numbered.
Season the beef with salt and pepper.
In a large fry pan over medium-high heat, warm 2 tablespoons of the oil until almost smoking. Working in batches (do not overcrowd the pan), brown the beef for 1 to 2 minutes per side, adding more oil between batches if needed. Transfer the beef to a slow cooker and add the roja slow cooking sauce. Cover and cook on high until the beef is tender and shreds easily when pulled with a fork, about 5 hours.
Transfer the beef to a bowl, cover loosely with aluminum foil and let stand for 30 minutes; reserve the sauce. Using 2 forks, shred the beef. Skim the fat off the sauce, then stir 1 to 1 1/2 cups of the sauce into the beef.
Arrange the beef on the tortillas, dividing equally. Top with the onion, cilantro and cheese.
This recipe yields 6 servings.
Comments: It's easy to create authentic tacos at home using our roja slow cooking sauce, which combines fire-roasted tomatoes and chilies with garlic, onions and cilantro. Simply brown the beef and then combine with the sauce in a slow cooker. The meat cooks unattended for hours, emerging tender and full of spicy flavor.
Notes: Recipe from the Williams-Sonoma Kitchen
Nutrition Facts
Servings Per Recipe: 6
Amount Per Serving
Calories: 427
Calories from Fat 52.7%
Total Fat
25g
Cholesterol
87mg
Sodium
158mg
Carbohydrate
23g
Dietary Fiber
3g
Protein
27g
Points 11
Exchanges: 1 1/2 Grain(Starch)
Rating: ()
Added On: November 20, 2008
* Williams-Sonoma at http://www.williams-sonoma.com
