So today I have shredded beef cooking away in the crock-pot for tacos tonight, and figured I would pull out my electric skillet and try my hand at making them.
While I was at it, I thought it would be the perfect time to try and make some fried mushrooms from a recipe that I had been wanting to try for a while.
So I started with the tortillas first...man do those little buggers puff up!!! The first one was not too good, but the second looked better. Then I dropped a couple of mushrooms in the batter and plopped them in the oil. It was already hot after all... :) They turned out pretty good!
Hmmm...what else do I have that I can fry. Ahh, how about some pickles! Yep, those taste pretty good too, and so did the mozzarella stick that I battered and fried.
I did one more flour tortilla to make sure that I knew what I was doing...and hey, we have some corn tortillas, maybe those will work too...
Needless to say, I am hoping someone gets home quick so I don't have to eat all this myself!!!
Great way to spend a cold and rainy day... :)
Oh, and here is the recipe for the Shredded Beef Tacos. My house smells divine! It is from the Crockin' Girls Website (http://crockingirls.com/recipes/slow-cooked-shredded-beef-tacos/)
Slow Cooked Shredded Beef Tacos
Ingredients
1-2 Tablespoons Olive Oil
2 Pounds Beef
1 Teaspoon Chili Powder
1/2 Teaspoon Cumin
1/2 Teaspoon Smoked Paprika
1 Cup Beef Stock
1-2 Tablespoons Tomato Paste
1 Chipotle Pepper in adobe sauce
1/2 Large Sweet Onion, diced
3-4 Cloves Garlic, minced
Flour Tortillas
Favorite Taco Toppings
2 Pounds Beef
1 Teaspoon Chili Powder
1/2 Teaspoon Cumin
1/2 Teaspoon Smoked Paprika
1 Cup Beef Stock
1-2 Tablespoons Tomato Paste
1 Chipotle Pepper in adobe sauce
1/2 Large Sweet Onion, diced
3-4 Cloves Garlic, minced
Flour Tortillas
Favorite Taco Toppings
Preparation
Step One - Heat the olive oil in a large, heavy skillet over medium-high heat.
Step Two - Meanwhile, combine the chili powder, cumin, and smoked paprika in a small bowl.
Step Three - Rub the spice mix into the beef, covering each side evenly.
Step Four - Once the oil is hot (it will shimmer a bit in the skillet), place the beef in the skillet and sear on each side.
Step Five - Remove the beef from the skillet and place in the bottom of a slow cooker.
Step Six - Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan.
Step Seven - Add the tomato paste and minced chipotle and whisk into the pan sauce.
Step Eight - Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.
Step Nine - Add the diced onion and minced garlic on top of the seared beef in the slow cooker.
Step Ten - Pour the pan sauce down over the onions, garlic, and beef.
Step Eleven - Cover and cook on low for 6-8 hours.
Step Twelve - Remove the beef from the slow cooker and shred with two forks. Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.
Step Thirteen - Serve the beef in the flour tortillas, topped with your favorite taco toppings.
Some topping ideas include: guacamole or avocado fresh salsa Mexican rice grated cheese fresh lettuce tomato onion cilantro squeeze of lime juice
Step Two - Meanwhile, combine the chili powder, cumin, and smoked paprika in a small bowl.
Step Three - Rub the spice mix into the beef, covering each side evenly.
Step Four - Once the oil is hot (it will shimmer a bit in the skillet), place the beef in the skillet and sear on each side.
Step Five - Remove the beef from the skillet and place in the bottom of a slow cooker.
Step Six - Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan.
Step Seven - Add the tomato paste and minced chipotle and whisk into the pan sauce.
Step Eight - Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.
Step Nine - Add the diced onion and minced garlic on top of the seared beef in the slow cooker.
Step Ten - Pour the pan sauce down over the onions, garlic, and beef.
Step Eleven - Cover and cook on low for 6-8 hours.
Step Twelve - Remove the beef from the slow cooker and shred with two forks. Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.
Step Thirteen - Serve the beef in the flour tortillas, topped with your favorite taco toppings.
Some topping ideas include: guacamole or avocado fresh salsa Mexican rice grated cheese fresh lettuce tomato onion cilantro squeeze of lime juice
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