In a crock pot add:
roast (I use one that’s about 3 pounds.)
1 onion, sliced
1/2 bell pepper, sliced
2 beef boullion cubes
Adobo seasoning (salt and pepper can be substituted)
1 can diced tomatoes
fresh chopped cilantro (dried cilantro can be substituted)
water – enough to cover the roast
Cook the beef in the crock pot on high for 6 hours or on low for 8 hours or until the meat is falling APART. Pull the beef apart and cook for an additional 30 minutes. Remove from heat.
This meat can be used in so many different Mexican dishes. The first night I usually make tacos. Of course, you’ll need taco shells and the traditional taco toppings – cheese, sour cream, salsa, or pico de gallo, etc. Then I FREEZE the rest of the meat and use it to make taquitos. Sometimes my husband puts a little in a breakfast omelet.