Mexican food is one of my favorites. I actually used to really dislike it, but lately, it has become a favorite that I can’t pass up. I will make myself some chicken tacos at home at least once or twice a week for a quick lunch, but nothing beats a well flavored, cooked steak layered inside a taco or served up over rice and beans. I also enjoy loading up these kinds of meals with my favorite toppings such as shredded lettuce, cheese, sour cream, salsa, and jalapeno peppers.
This recipe is sure to be a hit. It also makes so much you’ll have enough to share and have leftovers for the week. But don’t worry about the amount it makes. There are so many things you can do with this meat, that you’ll never have to worry about getting bored. The options are endless. Oh, and did I mention that the leftovers are uh-mazing? Because they totally are!
Recipe and photo courtesy of Yellow Bliss Road.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Although it is possible to make this in 4-5 hours on high, the results are so much better when letting it simmer over low heat for 9-10. Don’t skimp on time.
I could noot resisst commenting. Perfecrly