Saturday, August 22, 2015

Shredded Beef Tacos w/ Taco Sauce

Shredded Beef Tacos
2 lb. chuck roast
½ sweet onion (chopped)
1 ½ tsp. beef broth
1 cup water
1 ½ T. chili powder
½ T. cumin
½ T. onion powder
1 tsp. garlic powder
1 tsp. salt
Dash of pepper
Juice of 1 lime

Freezer meal prep instructions:
Place roast and chopped onion in a gallon sized freezer bag.  In a small bowl combine all remaining ingredients and pour over meat and onion.  Label bag and freeze.
Cooking instructions:
 Place in a large slow cooker and cook on low for 9-10 hours or until meat is cooked through.  Shred with a fork. Serve in tacos with your favorite toppings!

Taco Sauce
½ cup tomato paste
1 ½ cups water
2 T. apple cider vinegar
1 T. minced dry onion
2 ½ tsp. cumin
1 ½ tsp. garlic powder
1 tsp. chili powder
½ tsp paprika
½ tsp. salt
¼ tsp. cayenne

Prep Instructions:
In a medium bowl combine all ingredients and whisk until well combined.  Pour in a quart sized freezer bag. Label and freeze.
Cooking instructions:
Defrost in a medium saucepan and bring to a boil.  Reduce heat to medium-low and simmer for 20 minutes.  Serve with tacos.

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