CANTINA BEEF AND LIME TACOS

Cantina Beef and Lime Tacos image

Provided by Tommy Curtis @safetyjedi

Categories Beef

Number Of Ingredients 15

3-5 pound(s) lean roast, any type but I use chuck the most
2 - medium onions
1 bunch(es) fresh cilantro
2 - limes
2 clove(s) garlic
2 - avocados
2 tablespoon(s) cumin
1 tablespoon(s) Worchestersire sauce
6 ounce(s) beer, bock or light beer works best (optional)
2 tablespoon(s) dried cilantro
1 tablespoon(s) chili powder
2 can(s) mild green chilies
1 package(s) corn or flour tortillas, corn works best
5 ounce(s) Mexican queso fresco, or colby jack, shredded
2 teaspoon(s) salt to taste

Steps:

Rinse off your roast and place in the Crock Pot whole. You can sear it in a frying pan if you want, but it is not necessary.
Add one onion (finely chopped), the beer, dried cilantro, cumin, chili powder, one can of the green chilies, the Worcestershire sauce, 2 cloves of garlic, salt, and the juice of one lime.
Put slow cooker on low or high depending on how much time you have; it's done when it is fork-tender to shred easily.
When meat is ready, grate your cheese, slice up your second lime into 6 wedges, slice up your avocado, chop your cilantro, finely chop your second onion, and open the second can of green chilies. (You can also use green taco sauce in place of the second can of green chilies.)
Warm your tortillas in the microwave. Then take two corn or one flour tortilla and, using tongs, place a bit of the meat inside each taco shell.
Layer the cheese, cilantro, green chilies, onion, and avocado. Top with the juice of a lime wedge. You can also add sour cream if you want but they are good without it. Enjoy!!!