3lbschuck roastFrom Costco, comes with 2 separate roasts, 3lbs each, I freeze one for later
1thinly sliced white onion
1teaspoonkosher saltcoarse
½teaspoonground pepper
¼teaspoonLawry’s garlic salt
½Cupwater
2 10ozcans mild Rotel diced tomatoes with chilies
1bunch cilantro leaves chopped
½-3/4Cupreserved beef broth
Salt and pepper to taste
6ears fresh sweet cornkernels cut off
½Cupfresh cilantro leavesfinely chopped
1medium size red bell pepperfinely diced
1-2Tablespoonsfresh lime juice
Salt and pepper to taste
Whole wheat burrito size tortillas for shell
6CupsFinely chopped romaine lettuce
Instructions
Place roast in crockpot on low setting. Top with thinly sliced onions, salt, pepper and garlic salt. Pour water in bottom of crockpot (not over roast), cover with lid and cook overnight.
Remove roast from crockpot, cut strings off if present. Transfer beef broth to a large bowl, reserve. Shred roast into small pieces and replace back into crockpot on low setting. Stir in both cans of Rotel diced tomatoes, cilantro leaves, about ½ Cup reserved beef broth (add more if desired) and salt and pepper to taste. Let simmer on low until ready to serve.
Place corn, cilantro leaves, red bell pepper and lime juice into a large bowl. Gently toss to combine and lightly season with salt and pepper to taste.
Preheat oven to 350 degrees F. Place tortillas into Texas size muffin tin by creasing or folding a small edge of the tortilla to fit in the tin. Press gently to form, it should take shape easily. Bake for 15-20 minutes or until firm, crisp and slightly golden brown. Let cool for 5 minutes before serving.
Place spoonfuls of shredded beef into each taco cup and top with lettuce and fresh corn salsa.
Notes
For the whole wheat tortillas I recommend Guerrero Brand, in my opinion, they are the best whole wheat tortillas