Steak tacos

When I look down into the depths of the freezer searching for menu items, there are lots of things that come to mind:

…T-bone steak
…sirloin steak….filet….chuck roast…..

You get the point. But when you buy beef in bulk you also end up with some lesser cuts of well, steak.

I’m talking about round steak of course. And unless you intend to beat the living heck out of it, soak it in buttermilk, and pan fry it like chicken- you probably don’t have many ideas come to mind.

I wanted to make a crowd pleaser for our usual Thursday night crew and this was perfect for tacos with shredded beef. (Its just like they serve at Chipotle, and since I got jipped out of enjoying my Chipotle last Sunday- I’ve needed some salvation!)

…And this is a crock pot recipe nontheless, so you can set it and forget it!

Shredded beef for tacos
3-4lbs. round steak, cut into 1-2 inch cubes (trimmed of fat, but bones left in)
1 packet taco seasoning
1 quart water
1 jar (12oz.) taco sauce

In the crock pot add steak cubes, cover with water. Add spices. Reserve taco sauce. (I goofed and added it to the crock- turned out okay, but its better for finishing. I’m not perfect. There, I said it.)

Turn on low for 3-5 hours. Remove cubes of steak and shred with 2 forks. Drain water from crock pot, return beef to crock, cover in taco sauce. Heat through and keep warm until ready to serve.

We served these with lightly seasoned black beans (salt and chili powder), red leaf lettuce, vine ripe tomatoes, cheddar cheese and a healthy pinch of fresh cilantro. You can always top with guacamole like Chipotle, and if you do I’ve got a great guac recipe here.

Tip of the week comes from my friend Cinnamon: to ripen an avocado quickly, place in a brown paper bag with a banana, fold down and keep in a warm/sunny spot.

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