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Shredded Beef Tacos and Grilled Eggplant

Tacos are what I miss most about living in California. It’s very hard to find an authentic (and reasonably priced) taco on the East Coast. Thankfully, they’re easy and cheap to make. Get yourself a big slab or meat, be it a whole chicken, pork shoulder or beef roast and throw it in the crockpot with some seasoning. At that point you’re practically done.



1. Trim the beef roast of excess fat. Place the onions, garlic and beef broth in a crockpot. Coat the beef roast in the chili powder, cumin and paprika and place in the crockpot. Cook on LOW for 6-8 hours. Alternatively, roast in the oven in your preferred method.

2. Shred the beef and return to the slow cooker to soak up some of the liquid. Slice the avocado, crumble the cheese and toast the tortillas on the stove or grill. Assemble tacos! Serve with beans and grilled vegetables.