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Shredded Mexican Beef

1 tri tip roast
1/2 C medium strength jar salsa
1-2 tsp fresh minced garlic (or equivelent strength powder)
salt
pepper

Sprinkle liberally salt and pepper all over the roast. Rub with the garlic. Put the roast in the crock pot and pour the salsa over the roast. Cook on low until meat is shreddable. (about 10-12 hours) then shred with two forks and stir everything well. Let the sauce cook down. I like to let the meat get a bit crispy.

This is great as taco and tostado filling or great with each serving having 1 oz of melted cheese and a dollop of sour cream and some olives.

This makes 6 4 oz servings with about 1.2 carbs per serving.
 
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Discussion Starter #3
You're sweet, but it's just a recipe I found online, I can't take credit for it.
 

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You're sweet, but it's just a recipe I found online, I can't take credit for it.
Maybe, but anyone who has an interest in recipes like you do, usually can put together a great meal on her own. :chef2:

This one does sound delish too! :thumb:

Thanks for posting it!

Theresa :coffee3:
 
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