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CROCK POT TACOS/BURRITOS Recipe

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This recipe for CROCK POT TACOS/BURRITOS is from The Crowe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 BEEF ROAST SUCH AS TRI TIP (2 1/2 TO 3 POUNDS)
1 BOTTLE LA VICTORIA TACO SAUCE (HOT)
1 PACKETS TACO SEASONING
1 CAN (7 OZ) EL PATO BRAND TOMATO SAUCE WITH CHILES AND SPICES
1 CAN TOMATO SAUCE(8 OZ)
TABASCO SAUCE
TAPATIO SAUCE
CORN TORTILLAS AND/OR FLOUR TORTILLAS
OIL FOR FRYING
*GARNISH* SHREDDED CHEESE, SOUR CREAM, CILANTRO, DICED ONION, SHREDDED LETTUCE, DICED TOMATO

Directions:
Directions:
PLACE THE ROAST INSIDE THE CROCKPOT. (YOU CAN SEAR IT IN A FRYING PAN FIRST IF YOU WANT TO WITH SALT AND PEPPER). ADD TACO SEASONING PACKET AND LIPTON SOUP MIX. POUR IN EL PATO, TOMATO SAUCE AND LA VICTORIA. ADD SEVERAL DASHES OF TABASCO AND/OR TAPATIO SAUCES TO TASTE. COVER AND HIGH SEVERAL HOURS OR LOW AT LEAST 8 -10 HOURS.

TO SERVE FRY THE CORN TORTILLAS FOLDING INTO TACO SHELLS, PLACING ON SEVERAL LAYERS OF PAPER TOWEL TO DRAIN. IF MAKING SOFT TACOS, OR BURRITOS, WARM TORTILLAS AND KEEP WARM UNTIL READY TO SERVE. PREPARE GARNISH AND SERVE.

Preparation Time:
Preparation Time:
ALL DAY

 

 

 

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