Back East with Tacos

I gotta hand it to all you mom bloggers out there.  Where the hell do you find the time to blog?  I’ll admit it, I’m lazy, by the time everything is said and done for the day, it’s 9:00pm and I’m exhausted and want nothing more than to sit my ass on the couch and watch mindless television.

Anyway, here I am again, making an effort to keep up with the blogosphere and post more than once a year.  WE HAVE MOVED.  AGAIN.  Whew……… I’m tired.  This was no regular move.  When Tony and I relocate, we RELOCATE.  We have come back to the East Coast y’all!  We left Los Gatos, CA on January 5 and now reside in Saratoga Springs, NY.  Let’s hear it for New York!  I have to say, I was sad to leave Los Gatos.  It is the only place in California I would ever consider living again.  And the year round Farmers Market was awesome, with a street taco stand that I lived for.  I miss street tacos already.  Therefore I’ve decided to share a glorious recipe I found on Pinterest……. We knew that coming back East was what we wanted to do, so my husband accepted a new position within his company in Malta, NY.  It’s so much closer to my beloved Virginia and I don’t feel like I live in a foreign country when it comes time to visit.  We are insanely happy to be here.  It is cold and it snows just about every damn day, but I flipping love it.  This photo of my front yard was taken the day before the first day of spring.  We got about 8 inches.  That’s normal for March.  Normal.

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We bought an older home on 4 acres in the country, just outside of town.  This old house is crazy and needs a ton of work, which has inspired a new category to Jen Loves Food.  Jen (Hates) Loves House.  Here I will document the never-ending list of projects to be done in order to make this place what I want.  If you are looking for a home design blog with lots of fancy and trendy decor ideas and tips, look away.  I am an amateur and I am on a budget.  However, I have a very handy husband who can do most of the work that needs to be done and I’d like to think I have pretty good taste. So check it out if you have the mind to.  Moving on…..

And now on to some food.  Here is a recipe I found on Pinterest and I think everyone should know about it.  Slow cooker beef tacos.  I’m obsessed with tacos y’all and these are delicioso!  The beef is so tender and juicy and shreds easily with a fork and the flavor is subtle but wonderful, not at all like a taco seasoning packet.   And the best part is that this recipe is honestly the easiest slow cooker dish you will ever make.  It takes less than 5 minutes to put it in the slow cooker.  It takes longer to prepare the accompaniments at the end of the day.  See my suggested list of accompaniments below the ingredients, however, dress your tacos as you deem appropriate.

Slow Cooker Beef Tacos from Cooking Classy

Ingredients

  • 1 (2.5 lb) chuck roast
  • 1 (14 oz) can beef broth
  • 1 1/2 Tbsp chili powder
  • 1/2 Tbsp cumin
  • 1/2 Tbsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp freshly cracked black pepper
  • Juice of 1 lime

Serve with

  • Corn tortillas
  • Flour tortillas
  • Diced white onion
  • Diced avocado
  • Cilantro
  • Black beans
  • Rice
  • Chopped lettuce
  • Diced tomatoes
  • Cotija cheese
  • Sour cream
  • Hot sauce
  • Freshly squeezed lime
  • MARGARITAS AND MEXICAN BEER

Directions

  • In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice. Sprinkle roast with spice mixture. Cover slow cooker with lid and cook on low heat 8-10 hours. Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker. Cover with lid and cook additional 30 minutes. Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander. Serve with desired toppings.

Notes:

When using corn tortillas for tacos, remember to steam them first, otherwise they’ll break apart and not taste as good.  I wrap a stack in a few damp paper towels and microwave for about 2 minutes.  You can also fry corn tortillas in vegetable oil to make them into hard shells.  My husband is an expert at this.  Me, not so much.  I dress my tacos very simply.  I usually only put the beef, cilantro, onion and hot sauce or salsa  on mine and sometimes a little cotija.  That’s how the “street” tacos are usually served.  It tastes extremely fresh and authentic.  I save all the other stuff like avocados and sour cream for the burritos.  We use large flour tortillas to make burritos.  If you can’t find cotija cheese, as I can’t find it up here, you can substitute with feta.  Cotija is just a salty, crumbly Mexican cheese, very similar to feta.  Let’s hear it for tacos!

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