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| No Fuss Shredded Beef Tacos |
"This recipe became created for a Cinco De Mayo work potluck taco bar that became a big hit. The espresso in the recipe adds a touch of smokiness and assists with tenderizing the beef as it chefs. Serve with heat tortillas and your favorite toppings. For less warmth, miss jalapenos."
Ingredients :
- 1 huge yellow onion, sliced into skinny jewelry
- 1 (three pound) boneless pork chuck roast, trimmed
- 2 (14.5 ounce) cans chili-pro diced tomatoes
- 1 (14 ounce) can pork broth
- 1 cup bloodless espresso
- 1 (four ounce) can diced inexperienced chiles
- 2 jalapeno peppers, sliced (optionally available)
- four cloves garlic, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon floor cumin
- 1/2 teaspoon salt
- 1/4 teaspoon floor black pepper
Instructions :
| Prep : 15M | Cook : 16M | Ready in : 6H15M |
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- Layer half of the onion rings into the lowest of a slow cooker. Place chuck roast on pinnacle of onions.
- Pour diced tomatoes, pork broth, and espresso into the cooker over the roast; stir in diced inexperienced chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread ultimate onion jewelry over the aggregate.
- Cover the cooker and cook on Low till red meat could be very gentle, 6 to ten hours.
- Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.
Notes :
- Try using a Reynolds® slow cooker liner to your gradual cooker for easier cleanup.
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