Yesterday I wasn't feeling too great so it was a perfect day for me to utilize some leftovers!! I used the leftover shredded beef from the nachos we had on Sunday and made tacos. These tacos are so good. Since we moved here to Utah we have been feeling some major Mexican food deprivation. These babies taste just like they came from a restaurant back home in Arizona. I made some Spanish Rice to go with them, and also heated up some of the leftover pinto and black beans. What an easy dinner! This may be my favorite meal. I love the rice so much, I could eat a bowl of it all by itself for a snack.
During the meal, one of the kids had a major accident and spilled their entire plate of food onto the floor, where the dogs promptly inhaled it. I always told myself I wouldn't be ones of those mothers who freak out when a drink is spilled, but sometimes (like when I'm not feeling too great) I go all Mommie Dearest (well, not quite Mommie Dearest!!) and get mad. I'm not sure whether I was mad about the beans, salsa and nacho cheese smeared all over the floor I had just mopped or about the delicious taco that went to waste!!! I didn't get too crazy, but my daughter knew I was irritated. Later on of course, I felt guilty and made a mental note better control my reactions to things from now on. How do YOU handle 'spilled milk', or worse, 'spilled tacos' in your home?
Shredded Beef Tacos
Ingredients:
4 lb. rump roast
8 oz. can of tomato sauce
4 oz. can of diced green chiles
Diced onion (I hate onions and tend to avoid them in cooking, but if you like them then I say ADD IT!)
Salt, pepper, minced garlic, and chili powder to taste
12 corn tortillas (I buy the extra large ones)
Vegetable oil, for deep frying
Shredded cabbage
Shredded cheddar cheese
Any other toppings you enjoy on your tacos - Sliced avocados (my personal favorite) or make guacamole, sour cream, olives, tomatoes, salsa
Directions:
Put the roast in your slow cooker. Pour the can of tomato sauce over. Fill the empty can up with water and pour that into the slow cooker also. Add the can of green chiles and the onion (if you like that sort of thing). Sprinkle the roast with salt, pepper, minced garlic and chili powder to taste. Cook for 8 hours and remove most of the juices. Leave enough juice so that the meat won't be dry (I don't know, maybe 1/2 to 3/4 cup worth). Shred the roast.
Heat a large pot of oil over medium heat. When oil reaches 350 degrees, fry the corn tortillas 1 at a time (although after while I got pretty talented at it and did 2 at a time!). Dip both sides of the tortilla in the oil. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for 30 seconds at least, if it is crunchy enough then turn it over and repeat. Remove it to a paper towel to drain. Season with salt.
Place shredded beef, cabbage, cheese and your favorite toppings in your taco and enjoy!!!
Spanish Rice
Recipe from Vikki Garcia
Ingredients:
2 tbsp. vegetable oil
1 1/2 cups long grain rice
8 oz. tomato sauce
4 cups water
2 tsp. garlic salt
1/2 tsp. black pepper
1/4 tsp. cumin
1/4 tsp. oregano
Directions:
Heat oil in a large pot over medium heat. Cook rice in oil about 5 minutes, stirring frequently, until rice is golden brown.
Turn heat down to medium low. Stir in remaining ingredients. Cook and cook for 45 minutes. Keep covered -DO NOT PEEK (that is the secret).
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