A crock pot is an amazing thing; I just can’t say this enough. The results are never cease to blow my mind. Recently we took a big ol’ hunk of beef (pot roast meat, me thinks), a bottle of Miller Lite, some garlic, cilantro, salt, and pepper, and the result was to die for. We needed some crunch to top these bad boys off, so I made a quick and easy cole slaw with light mayo, red wine vinegar, cilantro, lime juice, pickled jalapeno juice (from the jar), and salt/pepper. To hold it all together, we went with 6″ corn tortillas (40 calories each, what?!)– on a side note I will be purchasing more of these soon; they are so good to use for wraps, especially when thrown in the office toaster oven to get them crispy.
This dinner has most certainly made it to our dinner ‘Top 10’, though Tex claims every new crock pot recipe is my new favorite food. I’m fairly confident I can give any good taqueria a run for its money. Or maybe a Bobby Flay Throwdown–is that show still on? I sure hope so.
Crock Pot Shredded Beef:
2 lbs beef roast
(1) 12oz bottle Miller Lite
1/2 cup cilantro, chopped
3 cloves garlic, crushed
salt and pepper
Place entire roast in crock pot, pour beer over top, add cilantro, garlic, salt, pepper, and cook on low for 7-8 hours.
Creamy Cilantro-peno Cole Slaw:
1 cup shredded cabbage (we went the pre-bagged route)
2 tbsp light mayo
1 tbsp pickled jalapeno juice
Squeeze or two of lime juice
1 tbsp cilantro, chopped
1-2 tbsp red wine vinegar (I added this last so that I could control the creaminess, feel free to adjust to suit your tastes)
Combine mayo, jalapeno juice, lime juice, salt, and pepper until creamy. Add cilantro and red wine vinegar until desired consistency is reached. Toss with cabbage and pile as much on your taco as possible!