Tacos With A Twist

SERVES 8

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WHAT'S NEEDED
HOW TO MAKE
  • 3 pounds beef chuck roast, boneless
  • 1/3 cup Cholula Original
  • 2 tablespoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoons dried cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teasoon black pepper
  • 1 lime, fresh squeezed
  • 24 fresh corn tortillas

  • For the radish salad
  • 4 radishes, thinly sliced
  • 1 fresh lime, juiced
  • Handful of fresh cilantro, chopped
  • 1/2 small red onion, thinly sliced

  • Toppings
  • salt to taste
  • Cotija cheese
  • fresh avocados, diced

    For the shredded beef

  • 1
    Place the beef chuck roast in the bottom of a slow cooker.
  • 2
    Cover with the Cholula Original, chili powder, garlic powder, onion powder, dried cumin,dried oregano, salt, pepper, and lime juice.
  • 3
    Cover and cook on low for 8 hours or on high for 5 hours. When roast is finished cooking,remove from the liquid and set aside. Skim fat off top of remaining beef liquid and discard.
  • 4
    Shred beef with two forks and place back in liquid. Stir well, taste & add salt if needed.Keep warm.

  • For the radish salad

  • 1
    Combine the sliced radishes and all other ingredients in a medium sized bowl.
  • 2
    Stir well, cover and place in the refrigerator until ready to use.

  • To Serve

  • 1
    To serve, stack 2 corn tortillas on top of each other, fill with desired amount of shredded beefand top with radish salad, Cotija cheese, diced avocados, and finish with extra Cholula Original to taste


Recipe By:  Recipe by @tastyeverafter