Gluten Free Crockpot Tequlia Lime Beef Tacos
If you have roughly 18 minutes to spend in the kitchen, Gluten Free Crockpot Tequlia Lime Beef Tacos might be an awesome gluten free and dairy free recipe to try. This main course has 241 calories, 23g of protein, and 5g of fat per serving. This recipe serves 10. For $2.94 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 33 people were glad they tried this recipe. It is brought to you by Neighbor Food Blog. If you have tequila, kosher salt, cilantro, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. With a spoonacular score of 67%, this dish is solid. Similar recipes include Crockpot Beef and Broccoli (It’s gluten free!), Crockpot Garlic Lime Salsa Meatball Tacos, and Crockpot Shredded Beef Tacos.
Servings: 10
Preparation duration: 10 minutes
Cooking duration: 8 minutes
Ingredients:
1 teaspoon black pepper
½ cup chicken broth
1 cup chopped cilantro
3 garlic cloves, minced
2 jalapenos, seeded and diced (leave the seeds in if you want some spice!)
1-2 teaspoons Kosher salt
½ cup chopped red onion
1 2-3 lb. beef roast
1 cup medium salsa
½ cup tequila (if gluten free, make sure it says 100% agave)
Tortillas, avocados, tomatoes, and fresh cilantro for serving
Equipment:
slow cooker
cutting board
pot
Cooking instruction summary:
Rub both sides of the roast with salt and pepper and place in the crockpot. Sprinkle with garlic, salsa, cilantro, jalapenos, and red onion. Pour chicken broth and tequila over all. Cook on high for 2 hours then on low for an additional 6 hours or cook on low 8-10 hours. When cooked, remove to a cutting board and shred using two forks. Return to juices in pot and keep warm until ready to serve. Use a straining spoon or fork to serve.
Step by step:
1. Rub both sides of the roast with salt and pepper and place in the crockpot. Sprinkle with garlic, salsa, cilantro, jalapenos, and red onion.
2. Pour chicken broth and tequila over all. Cook on high for 2 hours then on low for an additional 6 hours or cook on low 8-10 hours. When cooked, remove to a cutting board and shred using two forks. Return to juices in pot and keep warm until ready to serve. Use a straining spoon or fork to serve.
Nutrition Information:
covered percent of daily need
