Crock Pot Taco Meat

  • IN A CROCK POT ADD
    • Some chicken and/or pork. The rest of the measurements are based on two of those giant mutant chicken breasts. I’ve done similar amounts with two chicken thighs and 2 porchops.
    • Like 3/4s a jar of salsa. Jalapeno salsa is gonna be the best but whatever you like ‘ll be fine. Getting cheap stuff like pace is fine, but good salsa will make a difference.
    • 2 cans of beans with the liquid
    • Can of diced tomatoes with the liquid
    • Turn on the crock pot, low is better but ya know we don’t all have time for that, and like chicken is full of salmonella so like
  • Peel an adequate amount of garlic (like half a bulb), leave cloves whole
  • Dice 1 onion
  • If you have jalapenos these are great here too, cut um up and add um with the garlic
  • Once all that’s started get a pan, get it real hot
    • If you wanna be fancy, get olive oil to just under 350F, this is totally unnecessary but the smoke-point of olive oil is 350F so that’s the best you can do without setting of alarms.
    • If you don’t have one of those laser thermometers WAIT TO ADD OIL and occasionally throw some water drops at the pan, if it explodes it’s ready for oil
    • If you wanna use fat (bacon fat or butter), add it to the pan FIRST then heat, and don’t get it as hot.
    • If the oil smokes – oops that’s too far, its fine though turn down the heat, get a fan, open a window. If the fat smokes, fuck ok add a little oil and carry on, might add a little bitterness but whatever.
  • Throw whole garlic (and chopped jalapenos) in pan and get like 1 side a little charred
  • Thrown onion in pan and toss with garlic
    • Sprinkle in a punch of salt, this takes two hands, one tossing, one sprinkling
    • Start crushing the garlic cloves in the pan, be careful, these fuckers are jumpy
    • It’s done when everything is little blackened on the edges, should be like 2 minutes if the heat is high enough
  • Add it all to the crock pot
  • Remove the stems and add like 4-5 smoked chipotle peppers, you can cut um up more but they should fall apart.
    • You can add more than that, they’re really fuckin’ good
  • Every once in a while check how tender the meat is
  • If it looks cooked through but is still tough (like an hour)
  • ADD SPICES
    • If you’re lazy those taco packs are fine i guess but ugh
    • 2TBSP of cumin (or 1 if you don’t like cumin)
    • 1TBSP coriander
    • 1TBSP paprika
    • 1TBPS chili powder
    • 1 TSP, cayenne powder HOLY FUCK DON’T ADD TO MUCH
      • Store cayenne powder usually sucks so if you have any other kinda capsaicinoid just rely on that
      • The powder allows the heat to survive the rest of the cook, if you just have peppers or a hot sauce you like (like franks), add it later
      • 1 shy tbsp of ground pepper
      • 1 tsp-ish of salt
      • garlic and onion powder if you’re like me
  • Keep checking meat tenderness
    • At this point start to TASTE TEST, adjust above spices as needed
      • DON’T FORGET SALT, you might have enough all ready but
  • When meat pulls apart with a fork it’s ready

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