Chili-Beef Soft Tacos
The recipe Chili-Beef Soft Tacos is ready in about 12 hours and 15 minutes and is definitely an amazing gluten free option for lovers of Mexican food. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 481 calories, 29g of protein, and 26g of fat each. A mixture of avocado, beef chuck pot roast, chili powder, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert.
Spoon 1 cup salsa into a small bowl; reserve. In a slow cooker, combine remaining salsa with vinegar and chili powder.
Add beef, cover and turn heat to low. Cook until beef shreds easily with a fork, 10 to 12 hours. Shred meat, using two forks, and spoon into a serving bowl.
Preheat oven to 300F. Stack tortillas, wrap in foil and bake until warm, about 10 minutes.
Place sour cream and lettuce in bowls. Just before serving, pit, peel and dice avocado and place in a small bowl. Put out bowls (including salsa) and assemble tacos at table.