Dinner Favorites

Slow Cooker Mexican Beef

So…… did you enjoy the big game?

It was ….ummm…….not very exciting, that’s for sure. However, the commercials were great and I really enjoyed just hanging out with Alexander – and of course, Daisy.

She looks simply mah-ve-lous after her bath and blow dry this morning. Although she has been leery of me since then, keeping out a watchful eye just in case I get any more crazy ideas.

Because with me, you never know.

Anyway, since it was just the two of us, I really had to scale back my grand food plans – even though I did make the chili –  and turned a container of leftover Mexican Beef into a grand platter of nachos for Alexander.

IMG_6495

Good thing I didn’t want any…. he ate it ALL……

Slow Cooker Mexican Beef – adapted from Serious Eats

3 pounds boneless bottom round or chuck roast
Freshly ground black pepper
3 cloves garlic, minced
1 large onion, chopped
1 or 2 jalapeño peppers, finely chopped
1 (28-ounce) can crushed or chopped tomatoes
1 tbs. ancho chili powder
1 tbs. ground cumin
3 bay leaves
1 tbs. apple cider vinegar
1 cup beer (or beef broth)
1/4 cup tequila

Place meat in the slow cooker and season with black pepper. Add the garlic, onion, jalapenos, tomatoes, chili powder, cumin, bay leaves, vinegar, beer, and tequila. Cook on low until beef is tender  8 to 10 hours. Shred and serve in tortillas, taco shells, or pile meat onto chips for nachos.

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