On this snowy Tuesday I’m bringing a little taco fiesta to my dinner table, big batch style of course!
As with all my recipes, they are easily modified to suit your family’s dietary needs. As is, it’s a gluten free meal.
Want paleo, keto, low carb, or suitable for my gut healing program? Then skip the rice and tortilla, make taco lettuce wraps or taco salad out of it instead!
Dairy free? Use vegan cheese (or skip it) and coconut creme fraiche.
Vegetarian or vegan? Skip the beef and fill wraps with rice and beans, use vegan cheese and coconut creme fraiche. Oh, and saute onion for the rice in coconut oil instead of butter or bacon drippings. However, so many nutrient deficiencies and imbalances are associated with vegetarianism and veganism, so please be aware of that!
On the menu is shredded taco beef, Mexican style rice, guacamole, and pico de gallo, then add your own toppings like shredded lettuce, diced peppers, sliced olives, chopped cilantro, shredded cheese, and creme fraiche or sour cream.
Crock Pot Shredded Taco Meat
1 tbsp smoked paprika
1 tbsp cumin
2-3 tbsp chilli powder (adds a teeny little kick)
1 tbsp oregano
2 tsp ground coriander
2 tsp garlic powder
2 tsp onion powder
Blend all spices together, set aside.
6 lb roast – I used inside round (any cheap cut will do, but how it’s raised matters – go grass fed if possible)
2 large onions, diced
1/4 cup lime juice
1 cup salsa (I use Kirkland Organic)
2-3 tsp unrefined salt
2 tbsp bacon drippings or avocado oil
Sprinkle about 1/2 the spice mix over the roast, rub in.
Heat bacon dripping or oil in heavy pan or pot, add beef and brown on all sides, then place in crock pot.
Add onions to pan, saute until soft and slightly browned, add to crockpot.
Add lime juice, salsa, rest of spice mix, and salt to crockpot.
Turn to low for 8-10 hours.
Go away. Don’t go away mad, just go away. For 8-10 hours.
Pico De Gallo
- 6 roma tomatoes, diced
- 1 large sweet onion, finely chopped
- 1/2 bunch fresh cilantro, finely chopped
- 1-1/2 teaspoons garlic powder
- 1/2 – 1 teaspoon unrefined salt (to taste)
- 1/4 – 1/2 teaspoon pepper (to taste)
- 1 lime, juiced
Mix all ingredients in bowl, set aside in fridge for flavours to blend.
- 3 avocados, halved, pitted, and seeded
- 1 lime, juiced
- 2 tbsp homemade mayonnaise
- 1/2 teaspoon unrefined salt
- 1/2 teaspoon ground cumin
- 1 clove garlic, minced (or 1/4 tsp garlic powder
Mash avocado until smooth.
Add all other ingredients, stir together.
Adjust seasoning to taste
* Optional – stir in 1/4 cup pico de gallo
- 1/4 cup pastured bacon drippings or butter
- 1/2 onion, chopped
- 2 cups rice
- 1 teaspoon ground cumin
- 1 tsp unrefined salt
- 4 cups water
- 1 cup salsa (I use Kirkland organic)
Saute onion in fat until soft.
Add rice to onions, cook until rice is puffed and slightly browned.
Add water, salsa, and seasoning, cover, and turn to low.
Cook until all liquid is absorbed, about 30 minutes
That’s it! Serve tacos, taco lettuce wraps, or taco salad with beef, fave toppings listed above, guacamole, and pico de gallo, with rice on the side….or not!
This shredded beef is enough for 3-4 family meals, plus lunch leftovers. Done like dinner!