My friend, Tiffany Litster put this recipe in an old ward cookbook. I forgot about it for a while, but made it today with some variations.
Meat:
Cook a 2-3 pound roast (I used a nice sirloin-something-or-other roast that I should have saved for Sunday dinner, but you could use a cheaper roast) in the Crock Pot with a small can of green enchilada sauce and 1/2 t. garlic salt all day (first 2 hours on high, the rest of the time on low). When it's ready to shred, a couple hours before dinner, shred the meat in all the juice, then let it keep on cooking.
Fresh Salsa:
This is a variation of a canned salsa in the BHG book. I don't really measure.
3-4 tomatoes, diced
a little jalapeno (as desired)
a little bell pepper
a little onion
some cilantro (1 T chopped up?)
1 small clove of garlic
1/4? t salt
some pepper
sprinkle with white wine vinegar
Kind of smash it up a bit with a spoon
Extra Toppings:
Chopped cabbage
Sour cream
Hot sauce
Cheese
Avocado
Cilantro
Black beans
Serve on 6" white corn tortillas. The meat probably makes around 3 dozen 6" tacos; you'll want to double or triple the salsa if you're going to eat that many!
(I'm considering adding a little brown sugar to the meat to sweeten it up a bit. The garlic salt in the meat was also an addition this time.)
1 comment:
With all the extra meat, I put it in 6" corn tortillas and rolled them to make taquitos. I froze that, then pulled them out today, put them in a casserole dish, and mixed red enchilada sauce, green chiles, a little sour cream, cream of chicken soup, dumped that on top, then sprinkled with a bunch of shredded cheese. I heated them at 350 until they were bubbly. Great meat. You can use it for anything! They were scrumptious.
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