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Shredded Beef Tacos With Easy Guacamole

5/16/2014

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Taco night is a favorite in our house because we can all customize our meal to our particular tastes.  I usually make a larger amount of the meat so we have leftovers for lunch or to freeze for a night when we don't have time to prepare a meal.  Having healthy meals ready to eat in the freezer is a great way to avoid having to eat out on the run on those busy days.

For the meat:

1 quart (32 oz) Organic Beef Broth
2 - 3 pounds of Petite Teres Major, Tri-Tip or London Broil*
    (*Full disclosure here - I prefer the Teres Major or Tri-Tip because they are a moister meat, however the day I cooked this and photographed it for the blog, my Whole Foods did not have grassfed Tri-Tip or Teres Major so the great folks at my local Whole Foods meat counter recommended I use London Broil.  IF you use London Broil, it is a very lean meat so stab it many times with a fork before cooking it so the moisture from the cooking broth cooks into the meat retaining moisture.)

Place the meat in a crock pot and cover with the beef broth.  Cook on low for 8 - 10 hours.  When done, shred the meat using a fork.

After shredding the meat, add the following seasoning to the meat.  I usually make a large batch of this seasoning and keep it in a jar in my pantry and use a couple tablespoons at a time, or to taste. 

Seasoning Ingredients:

1 T ground cumin
1 1/2 tsp smoked paprika
1 tsp dried oregano
2 tsp
garlic powder
1 tsp onion powder
1 1/2 tsp salt
1 1/2 tsp ground black pepper


As you add the seasoning, add up to 3/4 cup of the broth used to cook the meat to moisten and distribute the seasoning throughout the meat.

Easy Guacamole:
1/2 small red onion, diced
4 ripe avocado, remove skin and seed
Salt and pepper to taste
3 - 4 T lime juice*
    *Did you know that instead of purchasing fresh limes, you can purchase 100% organic lime juice in a bottle?  It stays fresh in your refrigerator, tastes the same,
and costs significantly less than purchasing fresh and is handy to have on hand when you need it.

Combine onion, avocado
, lime juice, and salt and pepper to taste.  Use a potato masher to combine to your preferred texture.  TIP:  When storing leftover guacamole, keep it fresh by 1. placing plastic wrap directly on the guacamole so it keeps the air out and then covering the container with a lid, or 2. pour a thin layer of lime juice over the top of the guacamole to keep it from oxidizing.

Heat corn tortillas in a hot skillet until they start to blister or puff up.

For a quick dinner, serve the meat and guacamole with a fresh, store-bought salsa, and serve with shredded cheese, sour cream, and diced cilantro. 






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