We have church later in the afternoons right now so my crock pot is getting a workout on Sundays. While looking for new things to make I came across this recipe from pillsbury.com. The original meat was pork, but I had a beef roast on hand and used it. The taste was excellent and one recipe we will keep around. Word of caution: I only used 1 Tbsp of the chipolte pepper and ended up with a mild spiciness that was perfect for the kids.
1-2 Tbsp chipolte chili pepper powder
1 Tbsp oil
1 tsp salt
2 1/2 pounds boneless roast (beef, pork or chicken breasts would work)
1 poblano chili
16 oz green salsa
12 - 8in tortilla shells
1 cup guacamole
1 cup sour cream
Mix the pepper powder, oil and salt. Rub over meat. Put meat in crock pot. Finely chop the pepper and put over the meat. Pour the salsa over the meat. Put on lid and cook for 8-10 hours on low. When done. Remove meat and shred. Put back in pot with liquid. Serve on tortillas using a slotted spoon or tongs. Garnish with guacamole and sour cream. Enjoy.
No picture because we ate it all too fast. :)
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