Taco night!!! It works for feeding your family a quick weeknight dinner. It works for having friends over for dinner. It works for potlucks and Cinco de Mayo parties. Tacos are just simply that easy, versatile, and tasty!! From meats, beans, tortillas, rice and toppings the options are endless. And it never hurts to have just one more recipe, something a little different, when you want to mix up taco night just a bit!
I have a little secret. I used a roast here and not a cut of steak. I chose a lean top round roast and after cooking it all day cut it into steak sized slices. It was less expensive than many of the cuts of steak and since I was cooking it all day it came out perfectly tender.
What are your favorite taco toppings? My must haves are avocado and cheese and tomatoes are a plus too! I’m not a fan of lettuce unless it is in a salad so I skip a lot. And I can’t forget sour cream! Which is the best part? The fillings or the toppings?
Okay, well back to the meat! You are just going to plunk your hunk of meat in the crock. Then you will break out your blender or food processor to whip up a quick sauce. Totally worth it! This sauce has a secret ingredient. Are you ready for it? Peanut butter! Seriously. Why? Well, with all the super spicy flavors like chipotle peppers and ancho chili powder this sauce give a serious bite on the tongue. The peanut butter lets the flavors shine through and takes out the sweat inducing heat! It also thickens up the sauce. After it cooks all day you won’t taste a hint of the pb. If you like your food so spicy you sweat when you eat…. you can leave it out 🙂
Pour the sauce over the meat and then let it cook on low all day long. Pull your meat out of the crock, slice it up, and serve it however you like. Taco shells, over rice, in burritos. It’s up to you! The lovely versatile taco night!
- 2 - 2½ pound top round roast
- 8 oz tomato sauce
- 14.5 oz can fire roasted diced tomatoes, drained
- 1-2 chipotle peppers + 1-2 teaspoons sauce from a can of Chipotle Peppers in Adobo Sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon ancho chili powder
- ¼ teaspoon salt
- 1 teaspoon lime juice
- 2 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1 tablespoon peanut butter
- Place roast in crock
- In blender or food processor place all remaining ingredients
- Blend at medium speed for a minute or two until all combined. It can still be a little chunky but you want it to be kind of even and small pieces so the sauce is smooth.
- Pour sauce over meat
- Cover and cook on low 8 hours
- Remove and let meat rest for a few minutes then slice (as thick or thin as you prefer)
- Serve with your favorite base and toppings
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