This is a must at the Taco Bar! Tacos and Tacos salads make great party food….everyone can make them exactly the way they want.
It’s well worth the prep earlier in the day or even better, make the day before the party. Depending on your toppings, this can be a low carb entrée. 12 CHO tossed with 4 lbs of beef. It does have a bit of heat so the kids may prefer a milder taco with ground beef or chicken.
Ingredients
Roast:
- 4- pound eye of round roast
- ½ large onion
- 1 TBSP peppercorns
- 4 bay leaves
- 1 medium clove garlic peeled
- 1 TBSP Kosher salt
Chipotle Dressing
- ¼ cup olive oil
- ¼ cup fresh lime juice
- ¼ cup red wine vinegar
- 1 – 7 oz can of chipotle pepper in adobo sauce, divided (2 CHO/15ml) 12 CHO
- 1 tsp. salt
- ½ tsp. pepper
TOTAL CHO 12 CHO
Tortillas – CHO will depend on your product
Garnish with any toppings you want:
- Romaine or Iceberg lettuce shredded
- Tomatoes diced
- Sour Cream
- Avocado slices
- Lime slices
- Radishes sliced
- Black olives
- Jalapeno diced
- Red onion
- Cheese grated or feta
Instructions
Beef
- Put the roast in a large stock pot, and cover with 14- 16 cups water. Add the remaining roast ingredients. Bring to a boil. Reduce heat, cover and simmer until the meat is falling apart tender, about 4 hours. Add water throughout as needed to keep the roast submerged.
- Transfer roast to cutting board and when cool enough to handle use your hands or two forks to tease the meat into shreds. Cut shreds into 1-inch pieces.
Chipotle Dressing
In a blender pulse olive oil, lime juice, red wine vinegar, salt and pepper. Drain the chipotles and add the adobo sauce (1/4 cup) along with two chipotles. Blend until smooth. One chipotle will add a nice flavor. (Two or three will definitely add heat.) You can chop remaining chipotles and serve on the side or freeze for another use.
Add dressing to the meat, and refrigerate for at least an hour, but it is best overnight. Before serving, remove meat from refrigerator, and toss to redistribute the dressing.
- Place beef on a platter of shredded lettuce and serve room temperature.
