Chile Colorado. Chunks of beef cooked in a deep red, smoky sauce. Sounds great right? It’s so good.
If you’ve ever ordered it in a restaurant, it’s usually dry and tough……overcooked. Making it at home is so much better. Super easy too. You just throw everything in a crock pot, and let it go! The beef comes out so tender and juicy. You could throw some potatoes in too and have it that way….kinda like a stew. But I like to shred up the tender chunks of beef and make tacos. The meat just shreds up so easily. Then, you build your tacos with whatever you want……cheese, lettuce, salsa….whatever you like. I usually serve it with a side of rice so that I can pour some of that delicious sauce all over my rice. SO good. But I gotta tell ya…..you wont even want to eat beans or rice. You will be too busy enjoying the tacos.
I’m telling you….this is so easy and you will want to make it again and again.
Chile Colorado Tacos
1 large can Red Chile Sauce (not enchilada sauce) I used 3/4 of the can
1 small onion, sliced
4 cloves garlic, cut in half
1 tsp dried oregano
1 tsp cumin
1 beef bouillon cube
1 tsp black pepper
2 – 3 lb chuck roast
tortillas (fry them in a bit of oil for taco shells)
shredded Monterey jack cheese
Put the roast into a crock pot. Add onion, garlic, oregano, cumin, bouillon cube, black pepper. Pour the sauce all over it. Cover and turn crock pot on high. Cook for 3 1/2 hours. Spoon the sauce/juice over the meat occasionally while it’s cooking. Check the beef at 3 1/2 hours. It should pull apart with fork. Shred it up and build your tacos!
Serve with some good salsa and some refried beans.
Serves 4-6 people