Sunday, September 9, 2012

Crock Pot Recipe Link-Up: Beef Tacos

Happy Sunday everyone! 

As I mentioned in Friday's post, I'm going to be co-hosting a blog link-up for crock pot recipes on the second Sunday of each month from now until March and I'm so excited about it! I kind of obsessed with using my crock pot, so I'm really excited to have the opportunity to share some of my favorite recipes as well as discover new ones. My fellow bloggers co-hosting the link-up are Jessica from Dreaming of Dimples and Andrea from left brain, right brain, pug brain so be sure to stop by and check out their blogs as well! 

Being this is the first link-up, I thought I'd share what kind of crock pot I use. I have this 6-qt model from Hamilton Beach, and I really like it. It's the perfect size and the oval shape is great for preparing a wide variety of recipes. I'd highly recommend it if you're in the market for a new crock pot! 

Excuse how dirty the outside of mine is...
 Now, on to today's recipe! As I mentioned Friday, my fellow bloggers co-hosting the link-up eat a more vegetarian/vegan diet...while I'm pretty much on the opposite end of the spectrum! My husband and I started using the Paleo diet as a framework for how we eat at home earlier this year and we've had great results. The Paleo diet draws from the foods that our hunter/gather ancestors ate and so it cuts out dairy/grains and centers around eating fruits, vegetables, nuts/healthy fats, and lots of meat! (I'm in the process of putting together a FAQ page about my experience with the Paleo diet, so if you have any specific questions, feel free to shoot me an email at inthepinkandgreen@gmail.com)

I tend to do lots of roasts in my crock pot, but I've been looking for new ideas to spice things up. One of my absolute favorite food blogs is Eat Live Run, and so when I stumbled across Jenna's recipe for Crock Pot Beef Carnitas Tacos, I just had to give them a try! I was really impressed with how they came out; they were super flavorful and the recipe was incredibly easy to prepare.

Crock Pot Beef Carnitas Tacos
Recipe Source: Eat Live Run
serves 6-8

Ingredients:
2 lbs flank steak
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeno, seeded and chopped

 for spice rub—
2 tsp chili powder
1 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper

for serving—
corn tortillas
avocado slices
cilantro (I omitted this since my hubby hates cilantro!)
your favorite salsa
limes

Directions:

 Mix together all spices in a small bowl. 

Another great thing about this recipe is that it uses flank steak which is a really economical cut of meat. Flank steak tends to be a little bit tougher cut but being you're cooking the meat for such a long period of time, it becomes really tender. It's the perfect way to use this budget-friendly cut of beef!
{My side note: When purchasing meat, I always try buy organic/hormone-free, and particularly grassfed beef whenever I can. Unfortunately, our grocery store didn't have any grassfed flank steak so I had to settle for conventional meat, however in the future I'll definitely be using grassfed meat for this recipe!}

Rub the spices all over your flank steak—be generous here! Then, place your steak at the bottom of your crock pot.

 Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours.

 After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is. (I just shredded it and served it!)

 To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.

{My serving note: The original recipe calls for corn tortillas, however, feel free to use other options to suit your dietary needs! Depending on the type of corn tortillas you buy, they can be a great gluten-free option. However, corn tortillas aren't technically Paleo, so another great option is to serve the shredded beef in lettuce wraps instead!}

Now that football season is underway, these tacos would be a great dish to bring tailgating or to serve to friends watching a game at home. The recipe could easily be doubled to feed a large group and it's perfect game-day food that's sure to please a crowd. They are definitely going to be a permanent fixture on my weekly meal plans this fall! 

Now it's your turn, what crock pot recipes are you cooking up this week? Feel free to grab our button below and link up with us to share your favorite crock pot dishes! (I was having issues getting the Linky to work on my blog, so head over to Jessica's blog to link up!) Xoxo

9 comments:

  1. There look fantastic! I am definitely going to be giving these a try... I have butter lettuce coming in my farm share this week, so I'm pretty sure they're destined to be used as lettuce wraps. Thanks for the recipe!

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  2. Hey, Jane! Thanks for including me as a host :) I LOVE new recipes and fall is my favorite season, so I'm so excited to get into the autumn spirit with this link-up.
    I'm a vegetarian, but I bet my husband would droooool over these tacos. Perhaps I'll find a way to make them veggie (or just be extra nice one day and make the meaty version for him).

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  3. So glad you're co-hosting! I don't even like beef and this still looks good. Your vegetables look so fresh too. Yum!!!

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  4. This linkup is so fun, and this recipe looks awesome. Thanks for sharing! :)

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  5. WOW!!! That looks AMAZING!!!!!!!!!

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  6. Tacos w/ avocado...an all time fave in our house!

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  8. I have to try it out. I'm thinking I could use chicken as well.

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Your sweet words make my day! :)

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