Sunday Supper

 

Every Sunday my family gets together and we eat dinner. This has been a tradition my whole life my mom always had an open door policy if anyone wanted to come they could and she fed them and gave family time. When it got to be too much for her to continue I took over, to this day we have Sunday dinner and Coope’rs friends are always welcome to come. Now we watch movies or have started watching Netflix, HULU, or Amazon shows (right now it is Jack Ryan).

I wanted to share some of my recipes for Sunday suppers some take more time than others but it feeds a crowd and lets you have time with your family.

This week I made street tacos with Barbacoa and they were tasty.

I start by making the barbacoa in the crock pot and then set up a taco station so everyone can build their own.

The Barbacoa starts with a Chuck roast, I got a 3lb one but you can go smaller or larger just adjust the seasoning

 

I line  crockpot with a liner (I hate doing dishes so this saves me every time) 

add everything in the crockpot 

cook on high for 6 hours then using your tongs shred the meat and remove any pieces of fat.

I also drain a little bit of the liquid if needed then make your tacos 

Note: this is also really good on a bun for a sandwich or I made a quesadilla with it the possibilities are endless

*****Side note: Cooper became a vegetarian over a year ago so I adjust this for him by not serving him barbacoa but making peppers and onions with Quorn chicken nuggets he loves it.

 

Barbacoa

Course Main Course
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 15 Servings

Ingredients

  • 1 Chuck roast
  • 1/2 cup Honey
  • 1 jar Roasted Red Peppers
  • 1 jar Sun dried tomatoes
  • 2 tbsp Worchester sauce
  • 1 Onion chopped
  • 1 Jalepeno
  • 3 tsp Garlic and cilantro
  • 2 tbsp Ketchup
  • 1 Cup Water or beef stock
  • Salt and Pepper to taste

Instructions

  1. In a crock pot add all ingredients including juices of the jarred goods. (Tip: To add more flavor you can sear the chuck roast but the taste is there without it.) Place on high for 6 hours remove some of the liquid and shred meat with a pair of tongs (the meat should fall apart) removing any pieces of fat left. Keep on low till serving.

I make the barbacoa into street tacos below by making taco bar with lots of topping like corn salsa, Pico de Gallo, cojita cheese, pickled onion and jalapenos and a sriracha mayo sauce which is equal parts mayo, sriracha, chopped cilantro, a splash of milk to thin it out.

they are so good. Hope you like them.

 

Street Taco
Print
Ingredients
  1. 12 Taco size tortillas of choice (I used flour)
  2. Barbacoa Meat
  3. Toppings Pickled onions, Cojita cheese, roasted peppers and onions
Instructions
  1. Heat up your tortilla in a skillet on Medium add 2-3 tbsp of the barbacoa then top with your favorite toppings.
FindingMyMoxie http://blog.findingmymoxie.com/

*****Side note: Cooper became a vegetarian over a year ago so I adjust this for him by not serving him barbacoa but making peppers and onions with Quorn chicken nuggets he loves it.

 

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