Shredded Beef Tacos

Last weekend a friend of mine gave me a few Everyday Food magazines she had. In one was a recipe for Slow Cooker Carne Quisada.  Joe attached himself to the idea of trying it, so we went to the grocery store later in the week and got the ingredients for it.   I thought it was going to be to hot, seasoning-wise, but it wasn’t!  We ate it on whole wheat tortillas with lettuce, homemade salsa, and low-fat sour cream. 

Slow Cooker Carne Guisada

2 1/2 pounds beef chuck roast or bottom round, cut into 1-inch pieces

Coarse salt and ground pepper

2 TBSP vegetable oil

1 medium white onion, diced medium

1 medium green bell pepper, seeded and diced medium

1 large jalapeno, seeded, diced small

5 garlic cloves, roughly chopped

1 1/2 tsp ground cumin

3/4 tsp chili powder

3/4 tsp dried oregano

6 TBSP flour

1 3/4 cup low-sodium chicken broth

1 can (14oz) diced tomatoes

2 bay leaves

Season beeg with salt and pepper.  In a large skillet, heat 2 teaspoons oil over high.  In two batches, cook beef until browned on all sides, 5 minutes per batch(add 2 teaspoons more oil for second batch).  Transfer to a 5- to 6-quart slow cooker.  In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno and garlic over medium, stirring and scraping up browned bits with wooden , until vegetable are tender, 5 minutes.  Add cumin, chilil powder, oregano and flour and cook 1 minute.  Slowly pour broth into skillet, stirring until liquid is smooth.  Simmer 2 minutes, then transfer mixture to slow cooker, along with toomatoes and bay leaves.  Season to taste with salt and pepper and stir to combine.  Cover and cook on high for 6 hours.  Serve on tortillas with cheese, lettuce and any desired toppings.  Serves 8.

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