Celebrating the Flavors of Arkansas
Our life is busy these days. Along with working full time, I also teach Zumba two nights a week, teach Bible study on Wednesdays, my husband works odd hours, and I’m pregnant and exhausted. Getting a delicious home-cooked dinner on the table can be tough.
One way I make life and dinnertime a little easier is slow cooker recipes. We love making taco meat and using it different ways. The first night we might have traditional tacos. Then I might make enchiladas or quesadillas with some of the meat. Then we might make a pasta dish with the final leftovers. Using the slow cooker is a great way to cook a bunch of yummy protein at once.
I’m sure you’re familiar with the salsa slow cooker tacos, but using My Brother’s Salsa puts a tangy spin on it. Created in Bentonville, it’s a fresh, delicious alternative to other jarred salsas. I like that they are smoother and almost act more likea sauce. My house smelled AMAZING while these were cooking. In fact, I tried to nap on Sunday afternoon while they were cooking, but the smell was so good that my stomach kept growling and I couldn’t nap! My Brother’s Salsa has a big variety of options to try. I used fire-roasted salsa for my tacos, but I think the traditional or tomatillo would be great options.
I enhanced the salsa flavor with a few spices and added a can of tomatoes and chilies for some texture.
You can use frozen or fresh roast. While I used beef, I’m sure you could use pork or chicken.
Notes
We like ours on corn tortillas with cheese, Cholula sour cream, and guacamole.
They would also be great with just onions and cilantro, like a street taco. Or you could make taco salads, nachos, or enchiladas. Go crazy!
Ingredients
- Beef Roast. Mine was a 3 lb. top round roast and it was frozen.
- 1 jar My Brother’s Salsa
- 1can Rotel, undrained
- 2 tablespoons dried minced onion
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ to 1 teaspoon chipotle powder (depending on how hot you want it!)
Instructions
- Top the roast with all the ingredients and set the slow cooker.
- If frozen, cook 6-8 hours on low or 4-6 hours for fresh roasts.
- Cook until the meat is tender and shred it with a fork.
- Mix the shredded meat into the sauce.
- Use the meat however you would for tacos.
Brittney is a native Arkansan with a love for bright lights and big city. She often escapes her 20-acre home in a small town to shop, eat and catch a concert in the big city nearby. She blogs about her life, her faith, her adventures, her dogs and her country home at Razorback Britt.
My Brother’s Salsa was founded by ARWB member Helen Lampkin.