I figured Cinco de Mayo was the perfect time to share my new favorite taco recipe. Paired with homemade picked onion and Cotija cheese, this recipe is a crowd pleaser; well at least my mom and I were pleased. This is a slow cooker recipe, however, you can just cook the meat off fully in the pan.
- 2 lbs bottom round roast (we found a roast at ALDI specifically labeled for Carne Picada so check out the meat area at your local supermarket) Cut roast into 1/2 in cubes if not already cubed
- 3 TBSP All-Purpose Flour
- 1 TBSP Chili Powder
- 1 TSP Kosher Salt
- 1/2 TSP Pepper
- 1/2 TSP Cumin
- 2-3 TBSP Veggie/Canola Oil
- 2 10oz. Cans Diced Tomatoes w/ Green Chili
- Flour Tortillas
- Pickled Red Onions
- Cotija Cheese
- Sour Cream
Let’s Get Cooking
Once the meat is cut into cubes, pat with paper towels to dry
Combine Flour + Chili Powder + Salt + Pepper + Cumin & set aside
Heat the oil in a large skillet & sear the cubes over med-high heat
Add in the flour bled + Tomatoes with Green chilis
Transfer everything from the pan into the slow cooker.
My roast was a little smaller than asked for in the recipe so I went and cooked the roast on LOW for about 2 hours.
Use your judgement when cooking, the original recipe from Certified Angus Beef calls for cooking it for 3 hours on HIGH.
Once the meat is complete, warm the tortillas.
To assesmble, grab your tortilla + carne picada + Pickled Onions + Cotija Cheese + Sour Cream
I hope you enjoy & drink a Margarita for me!
Made with Love,