I’m going to jump on the Cinco de Mayo bandwagon with this post. This is the easiest, yet still incredibly tasty recipe that we make. You just throw it all together and your dinner is served when you get home from work. It’s perfect because everyone can build there own tacos with various garnishes and sauces and then everyone is happy. I like to serve all sorts of different garnishes with these. I have a long list of things I like to have with my tacos. Mick calls me the condiment queen. Some options are lettuce, tomato, cheese, salsa, hot sauce, corn, black beans, salsa verde, cabbage, radishes, kimchi, sour cream.
When I was a kid whenever my mother would ask me what I wanted for dinner the answer was always tacos. Back then it was more like the box of El Paso dinner kit and ground beef. Boom dinner was on the table. It was my favorite thing in the whole world. Still is. I have never met a taco that I didn’t like. I usually have them at least once a week. Various kinds of course, ya know whether it be beef, fish, pork, the list could go on forever! Anywho, this recipe is perfect for a quick dinner or can be special enough for a dinner party. This can be made in bulk also and served at a nice fiesta. Happy Cinco de Mayo! Don’t forget the margaritas!
- 3 pound chuck roast
- 1envelope onion soup mix
- 1 large onion, sliced
- 2 jalapenos, sliced
- dash of Worcestershire
- salt and pepper, to taste
- Place all the ingredients in slower cooker, adding approximately 1 cup of water. Cook on high for 4 to 6 hours or lower for 8 to 10 hours. Using two forks shred meat. Top with your favorite garnishes and sauces.