Tracy Bermeo- Mexican Red Chili Taco
I made this recipe with a 3-pound chuck roast, just like the instructions said. I do happen to love a chuck roast in the slow cooker; it cooks up very tender without being dried out and typically doesn’t have too much fat. It’s easy to shred and feeds a family of five (no teenagers). I was also impressed with the list of ingredients, which made these sauces as close to home made as one can get without actually being home made. The flavors were deep and had just enough spice that my kids ate it, and for me, it was reminiscent of chili I had eaten while skiing in New Mexico and Colorado. I would definitely make this again, and try the others as well. The flavor and ease of preparation is enough to make any hectic day much easier to handle. Additionally, I think this particular sauce would work well with ground beef (which would need to be browned first) as I think it would be a delicious accompaniment to a simple dish of cheddar cheese melted over tortillas served with a side of guacamole and salsa. Sounds like the perfect weekend meal to me!
