Slow-Cooked Spicy Beef Tacos ((Part 1 of 3 “Tasty Meals for Tired Travelers”))
If you have been following me on Instagram or Facebook, you may have caught a glimpse of our recent Spring Break family ski trip to Sipapu. We LOVE the family friendly nature of that fun, compact resort. It has a little something for everyone :: perfect for the little learning ones, challenging enough for the “men-folk” boys ((and “boy-folk” men too, haha)) who are breaking limits & barriers with every turn & great for cautious mommas who need to see their chicks at least every 14 minutes.
Now “cautious momma” doesn’t mean I sat at the base and counted heads. No, I was up there, moving, turning, flying & loving the life — feeling the burn like never before. You know what that means – come dinnertime, I was sore, exhausted and HUNGRY. And I wasn’t alone.
I don’t know about every ski resort, but in my experience, there are not a lot of dinner options that are ::
All 4 are a must for a family of 6 ((on a budget)) – who are tired & hungry ((and picky)).
Before heading west, I planned out 3 meals that would check off all 4 of our family feeding requirements and then scavenged through my pantry to see what I had on hand. Bringing what we already have is a favorite trick of mine for a few reasons ::
- food always seems to cost less in my own neck of the woods ((probably because I know where the best prices can be found))
- I can use up produce that would otherwise spoil
- I save time not having to search through an unfamiliar grocery store looking for suitable substitutes ((yes, when on vacation – I like to avoid grocery shopping))
- less $$ flying out of my pockets
For this recipe, I pre-packed ::
- fresh ((spicy)) peppers
- jarred salsa verde
- a bottle of locally brewed beer
With all the items from home, all that was left to gather was a 3-4 lb roast, a block of sharp white cheddar & some locally made tortillas.
I cubed the roast ((into large, 3″ chunks)), potatoes & onions. Added garlic, chopped fresh peppers and the jarred salsa verde & poured in the bottle of pale ale. Last, I added a teaspoon or 2 of salt & pepper, covered and cooked on low for 8-10 hours.
As we headed home from a long day on the slopes, I knew we would be greeted by something tasty – but as I walked through the door the aroma said it all. Oh my – talk about cozy comfort. I could smell the spicy roast and knew it was “gonna be good”.
As I shredded the beef, I got the idea to top the spicy beef tacos off with a few perfectly fried eggs. ((Eggs were necessary for making Brod’s birthday brownies — I will tell you all about that later)).
Now, if I were home, you may see some fresh chopped cilantro and a pile of pickled onions – but since this was a tasty meal for tired travelers, garnishes were not on the menu.
But the flavor – a bit spicy, perfectly seasoned and very tender ((thanks to the beer, I think)) and the cubed potatoes were a perfect partner to the spicy shredded beef. It was just the meal we needed after a long, cold day of skiing our booties off. Oh and clean-up was a breeze as well – thanks to spraying the crock pot before adding the food.
Minimal cooking & cleaning?? If that isn’t a vacation I don’t know what is!
Stay tuned for two more tasty meals for tired travelers and a bonus dessert idea that is sure to make everyone HAPPY!
- 3-4 lb chuck or sirloin tip roast, cubed into 3" chunks
- 16 oz jar salsa verde
- 1 large onion, cut into 1" chunks
- 4-5 medium golden potatoes, cut into 1"-2" chunks
- 2 peppers, ancho or jalapeño, chopped
- 4 medium garlic cloves
- 12 oz pale ale
- 2 t sea salt
- 1 t finely ground black pepper
- flour or corn tortillas
- 8 oz shredded white cheddar ((for garnish))
- perfectly fried eggs, optional
- Spray crock pot insert with non-stick cooking spray and place beef, salsa, onion, potatoes, peppers, garlic, ale & salt and pepper in the pot. Stir to combine. Cover and cook on low heat for 8 to 10 hours ((or high for 4 to 6 hours)).
- Once cooking time is complete, shred the beef and serve with tortillas, shredded cheese, fried eggs and additional garnishes like sour cream, salsa, cilantro, lettuce, diced tomatoes or pickled onions - if desired.
- Serves 8-10