I love tacos. Ron and I try to switch up our tacos with different cooking methods, and different toppings. These tacos were something we came up with while looking for something spicy and savory. This combo is awesome! The beef literally melts in your mouth, and the sour cream calms the heat. I cooked the meat for 12 hours because it was how it worked with my work schedule, and it was so tender. I am sure that it will work cooked for a shorter amount of time if you can get home a bit earlier. Once the beef is shredded the liquid from the salsa soaks into the meat and.....yummy....party in your mouth! This is a great weeknight meal, and it makes great leftovers!
2 1/2- 3 lb round roast
2 1/2 cup mango salsa (this works best if you use a tomato salsa), we used a salsa that had habanero, but feel free to use mild if you do not like the heat
1/2 tsp cumin
Salt & Pepper
Taco shells (we make our own hard shells from corn tortillas)
Grated cheese (we used sharp white cheddar)
Place roast into crock pot. Season with salt, pepper, and cumin. Pour salsa over roast and cook on low for 10-12 hours.
Remove beef from crock pot and shred. Return beef to crock pot and allow it to cook for an additional 30 minutes.
Place beef in taco shells. Top with a squeeze of lime, cheese, sour cream, and cilantro.