Set it and forget it. If you are looking for a new Taco Tuesday recipe for the family, try slow cooking your meat in a combination of popular taco seasonings and beer. The slow and moist cooking environment will easily break down tough connective tissue, leaving you with fork tender shreds of flavor infused meat. Serve the shredded meat with your favorite fixings all wrapped up in warm corn or flour tortillas.
And don’t forget, that even if you don’t have any bison on hand, you can always substitute by using elk, venison or antelope.
Serves: 6-8
Preparation Time: 15 minutes
Cooking Time: 12-14 hours (until tender)
Ingredients
- 3-4 lbs bison roast(s)
- 24 oz Modelo Especial Beer (2 bottles)
- 2 white onions, quartered
- 4 cloves garlic
- 1 tablespoon sweet paprika
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon garlic powder
- 2 teaspoons oregano
- 1 teaspoon kosher salt
Directions
Add onions and garlic to the bottom of the slow cooker. Combine all seasonings in a small bowl and then coat the roast(s). Set the roasts on top of the onions and add the beer to the slow cooker. Cover with a lid and set the temperature to LOW. Cook for 12 to 14 hours until the meat is tender enough to shred. When the meat is ready, remove from the slow cooker and shred with two forks.
