I’m in love with a taco.
Making that declaration reminds me of a conversation I had a few years ago with my then 12 year old daughter.
“But how do you know?”, I asked her after she declared she was ‘in love’ with a boy at school. Because, after all, she was only 12. Who can be in love at 12?
She very quickly answered “when you know, you know.” Well damn. How can you argue with an above average intelligent young lady.
Interestingly enough, there are some definitive ways to tell if you are, in fact, in love. Apparently feeling enamored increases your pain threshold, makes you feel high (it has been compared to being on cocaine), and some studies have shown that your heart rate attempts to synchronize with your SO when you’re in their presence. That’s just crazy as hell.
See how I teach you something new all the time?
Anyway, back to the tacos.
I cooked a chuck roast slowly in the oven and shredded it in my stand mixer. It’s SO DAMN TENDER.
The first night we had them I added some Cabot White Oak Cheddar and hot sauce- it was so good it really didn’t need much else.
The next day I did a little more with the leftovers.
Fresh salsa, guacamole, lettuce and peppers rounded them out.
Here’s your printable-
- 3 lb chuck roast
- 3 tbsp olive oil
- 3 tbsp taco seasoning
- 1 lime, juiced
- 1/2 jalapeno, diced
- Chicken broth
- Corn and/or flour tortillas
- Pico de Gallo
- Guacamole (or your favorite)
- Cabot White Oak Cheddar, shredded
- Shredded lettuce
- Hot sauce
- Preheat oven to 350 degrees.
- Combine olive oil, taco seasoning, lime and jalapeno; rub on chuck roast and bake for 3 hours, basting with chicken broth every hour.
- Remove and let rest for 15 minutes.
- Shred with two forks or put in stand mixer with paddle attachment to shred.
- Assemble tacos with accompaniments and serve.
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