Tequila and Lime Beef Tacos
Description
Tacos don't have to be made with ground beef, use roast beef to take it up a notch. Add spices, green chilies, roasted tomatoes, tequila and lime and you have a delicious dish that isn't hard to make and goes a long way.
Ingredients
3 - 4 lb. chuck roast
3 T. olive, canola or vegetable oil
salt and pepper, to taste
garlic powder, onion powder, chili powder, and cumin
4 oz. can mild diced green chiles
14.5oz fire roasted diced tomatoes - salsa style
3 T. tequila
2 t. chili powder
freshly squeezed juice from 1 lime
toppings: tomatoes, avocado, sour cream, Mexican cheese, lettuce
Directions
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Preheat oil in a large skillet over high heat until nearly smoking.
Season roast with spices while oil is heating; place in skillet to sear 2 to 3 minutes on both sides, or until well browned. Reduce heat to low, and place roast into slow cooker on high heat.
Pour green chiles and fire roasted tomatoes into the skillet; stir, cooking for 2 minutes. Add tequila; cook 2 minutes. Pour over the roast in the slow cooker; place lid back on. Cook for 4-5 hours on high, or 6-7 hours on low depending on your particular cut of meat and slow cooker.
When the roast is tender, remove from the slow cooker; shred with two forks. Pour all but ½ cup of the pan juices out of slow cooker; place in fthe refrigerator to chill. Replace shredded beef into the slow cooker, stir, and turn setting to warm.
When the pan juices have chilled and the fat has solidified on the top, scrape it off and pour more of the juice into the slow cooker.
Before serving, stir in the juice of the lime into the beef. Serve in taco shells or as desired.