My day starts at the crack of dawn these days, it seems my heart has it’s own race going on and it is pumping full of energy the second I open my eyes. I’m ready to go with a million things passing through my mind of what needs to get done. I’m not sure if it is the adjustment of my son going to school, or if I have decided to really make the most of my time. I think it may be a little of both. With that said I am going to make the slow cooker my new friend and have it do most of the work for me so I could get other stuff done. Take something as easy as a pot roast and think of all the possibilities that can come from a pot roast turned to shredded beef. First and foremost I think of a shredded beef torta with a little au jus from the meat soaked into a fresh bolillo…. oh yeah…. I’ll let my mind ponder that for a while. Then I could turn that pot into a plate of machaca for breakfast, or a quick plate of soft tacos for lunch. I’ll have something on hand to feed my son when he comes home from school. I’m telling you my mind is everywhere these days, but the one thing I don’t have to think about is where I’m going to be able to get all of these ingredients for this recipe, because I already know the answer…. Walmart.
Ingredients for shredded beef tortas:
- 4 to 5 – garlic cloves
- 1 – onion (sliced)
- 3 to 5 – pounds chuck pot roast
- a pinch of oregano
- salt (to taste)
- pepper (to taste)
- a pinch of chile flakes
- 3 – cups beef broth
- bolillo
For directions watch the video posted above.
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