Shredded Beef and Veggie Slaw Tacos with Homemade Salsa

Tacos are also another pleasure of mine. Whenever we make homemade tacos, I always say, “Ok, I am only going to eat four,” but that usually turns into several more. And you can’t beat homemade corn tortillas!

Ingredients:
Beef:
2 lb beef roast
1 T garlic
1 T cumin
1 t ground red pepper
1 t salt
3 cups water
2 T beef bouillon
1 onion, sliced thick

Salsa:
4 tomatoes, quartered
4 tomatillos, quartered
1 bunch cilantro
3/4 cup onion, quartered
2 jalapenos, sliced big with seeds left in
3 cloves garlic
1 tsp salt, more if necessary
1/2 cup water

Veggie Slaw:
2 carrot, sliced thin
1 bell pepper, sliced thin
1 potato, small dices
1 1/2 cups cooked black beans
salt to taste

Tortillas:
2 1/4 cups masa flour
1 1/2 cups water

Prepare the beef rub mixture with all the spices. Add the roast to a crock pot and rub on the spice mixture. Combine the water and beef bouillon and pour on top of the roast. Add sliced onions. Cook on low for 8–10 hours. When finished, shred. Add salsa ingredients to a blender and combine well. Cook over medium heat until flavors come together, about 20 minutes. For veggie slaw, heat oil in a skillet and saute veggies until tender but still a little crisp, about 10 minutes. For tortillas, combine masa and water and knead into a dough ball. Break off small pieces and flatten using a small tortilla press. Cook for about 1 minute/side on a griddle. Put tacos together and enjoy!