Stay Cooking: Recipes for Cinco De Mayo
Although we know you’re at staying at home, who says you can’t throw your own mini fiesta at home? In this article, you’ll find Lifestyle Director, Venessa McAdams’ own family favorite recipes for her slow cooker shredded beef tacos and super easy and quick blender-friendly salsa. Read more below.
I am a proud mother of two, but like so many of you I’m a parent-on-the-go, with a very active family in sports. Easy meals are always on the top of my list. Just as a heads-up, my way of cooking is a dash of this, and dash of that, (so the measurements below can be altered to fit your exact tastes). I encourage you to add or remove ingredients, and get creative! After all, at the end of the day, you are consuming this yummy goodness. ENJOY!!
Yields enough for 4-5 people. BONUS- you’ll have some leftovers too!
- 4-5lbs- beef, Chuck roast
- Corn Tortillas
- 1.5- onion, yellow large
- 2- cilantro, fresh bunches
- 2- garlic cloves, fresh (or minced garlic)
- 2-3- tomatoes, roma
- Cabbage or Lettuce
- 1- canned tomatoes, whole peeled 28oz
- 2- green onion stems
- 2-3- jalapenos (canned or fresh)
- Limes, lg (1- salsa; extra for tacos)
- Black pepper
- Garlic salt (I like the garlic w/parsley combo)
- Oregano, dried
In your blender add a can of whole peeled tomatoes, 1 bunch of cilantro, 2 green onions (remove root top; cut in half), half a yellow onion (cut in two), the juice of 1 large lime and jalapeno. I use canned jalapeno because our kids are not big on the spicy-ness, but you can substitute with fresh jalapenos. Remove their tops, (you can also take the seeds out to reduce some of the heat that way.) I then add in 1 tbsp of salt and garlic salt, 1/2 tbsp of black pepper, and 2 tbsp of oregano. Blend until all vegetables are finely chopped. This salsa keeps great in the refrigerator, (sealed for about 5 days).
- Cut beef into 2″ cubes, trim any fat. I like to leave a little for the flavor, you’ll be able to remove later.
- Add 1 bunch of cilantro. Cut off stems and give it a rough chop.
- Add 1 onion. Peel outer layer and cut into quarters
- Add 2 garlic gloves. Peel outer layer and toss in whole
- Add 2 roma tomatoes, cut into quarters
Place the above ingredients into your slow cooker. Set it to low temp. for about 6 hours, or on high for 4 hours. You’ll also want to give it a stir or two during the cooking process. As tempting as the delicious smell may be, try not to remove the lid often, you don’t want the steam to escape! It really helps the cooking process. Another note: I do not add any water. All of the added vegetables create great juice to help the beef from being dry.
Once your beef is fork tender, use two forks to shred. At this time, any pieces of fat you come across, go ahead and remove. I specifically do not add any seasoning until the cooking process is complete. In my experience, the salt can make it a little tough during the cooking process. Plus, I like to have as much of the vegetable’s natural flavor immerse into the beef first. Lastly, I add the garlic salt, pepper and oregano to taste. Trust me you won’t need much, the beef already has a great taste to it.
Then heat up your tortillas over a gas stove top or in a microwave. Add in your shredded beef to tortillas, top with cabbage/lettuce and salsa (optional: diced purple onion and freshly squeezed lime). And there you are – an easy to go shredded beef tacos and super simple blender salsa.
Happy cooking everyone! Stay safe and know how much we all miss seeing your amazing faces!