Avocado is a healthy, delicious, creamy way to get your lycopene and beta-carotene. The healthy fats found in an avocado make absorbing all the healthy vitamins and minerals in other food much smoother for your body. Plus, they taste great. They give a great feeling of fullness and just the right mouth feel to any recipe. Don’t skip the avocado in this recipe, you’ll be glad you didn’t.
- 1 onion small
- 900 g beef chuck roast boneless
- 240 ml beef broth low-sodium
- 1 Tablespoon ground cumin plus extra to taste
- 3 to 5 minced garlic cloves
- 1 x 225g can tomato sauce
- 1 x 393g can green enchilada sauce
- 1 to 2 Tablespoons tomato paste
- salt to taste
- 1/2 Hidden Valley Ranch mix
- 120 g buttermilk
- 115 g mayonnaise
- 2 medium tomatillos husks removed and rinsed well
- 1 garlic clove
- 1/2 small bunch cilantro
- juice of 1/2 a lime
- 1/2 small jalapeno with seeds removed.
- soft tortillas corn or flour
- black or pinto beans
- spanish rice
- tomato diced
- coriander chopped
- Feta cheese
- shredded Monterey or Cheddar cheese
Blend all ingredients for the dressing in a blender or food processor, until smooth and creamy.
Taste and adjust any flavors as needed. Refrigerate until ready to use.
Cut the onion into large, chunky slices.
Place onion slices on the bottom of slow-cooker.
Place the roast on top of the onions.
In a bowl, combine broth, 1 Tablespoon cumin, garlic and tomato sauce.
Pour over the top of the roast.
Covering the slow-cooker, cook on LOW for 6 to 8 hours.
Transfer meat to a cutting board.
Using two forks, shred the beef.
Strain the juices from the slow-cooker and save the juice.
Transfer shredded meat back to the slow-cooker.
Pour some of the strained juices over the shredded beef.
Add the enchilada sauce and tomato paste.
Add salt and extra cumin, to taste, for seasoning.
Serve in taco shells with desired toppings.