Receta de deliciosos tacos de aguja de ternera (en olla de cocción lenta)

Ingredientes

• 1-2 tbsp olive oil
• 3-4 lb chuck roast
• 1 tsp kosher salt
• 1/2 tsp pepper
• 1 cup water
• 7 oz can diced roasted green chilis
• 1 1/4 cup jarred salsa (any brand)
• 1 tbsp chili powder
• 1 tsp cayenne
• 1 tsp garlic powder
• 1 tbsp cumin
• 12-18 corn or flour tortillas
• Lettuce, tomato, shredded cheese, salsa, sour cream, avocado (optional)

Preparación

1. 1

   Coat the roast generously on all sides with oil. Sprinkle with salt and pepper on both sides.

2. 2

   Heat a large skillet over high heat. Once hot, sear each side of the roast for 2-3 minutes until a golden brown crust is formed. Remove and place in a 6qt slow cooker.

3. 3

   Pour 1 cup of water in the skillet and simmer for about 30 seconds, scraping up the brown bits. Pour over the roast in the slow cooker.

4. 4

   Add all the remaining roast ingredients to the slow cooker and use tongs or a spatula to gently mix everything together. Cook on low for 8-10 hours or high for 4-4.5 hours, or until it falls apart easily when prodded with tongs or forks.

5. 5

   After cooking, use tongs to move the roast onto a cutting board. Use two forks to gently remove any large chunks of fat. Then use the forks to pull the meat apart into bite sized shreds.

6. 6

   Strain the remaining cooking liquids to remove chunky bits, then stir the meat and liquids back together in the slow cooker. Serve with tortillas and toppings.