Carne Desebrada Adobada (beef tacos)

My roommate Nadine would make this for us when she'd go all out and have a Mexican night. The recipe is what she sent me. The Mexican ingredients can be found in the Hispanic aisle at most grocery stores. The Adobo is the hardest to find. If you can't find it with the Mole, they don't have it. It's NOT the granulated stuff. 

Carne Desebrada Adobada

3-4lbs of meat (chuck roast)

½ onion (sliced into quarters)

3-4 cloves of garlic (cut up into pieces)

1 can of spicy tomato sauce (El Pato)

1 can of Salsa Ranchera (you can put in ½ of the can’s worth as well to make it less spicy. I usually add it all so I don’t have left over, although you can use the left over sauce to put it on the tostadas for flavor.)

1 can measurement of water (8oz?) *I like fill the can of tomato sauce with water and then pour it into the salsa can and then dump it into the crock pot.

3 TBS of Adobo Seasoning (the dark paste in a glass jar, NOT the granulated pale stuff)

3-4 bay leaves

Oregano (1/2 tsp)

Salt (to taste) approx 1 tbsp or less? It’s always an estimate when I add the salt.

Pepper (to taste)

Clean meat by cutting off fat and bones if any. Cut meat into fist  sized pieces. Place all ingredients in crock pot in the HIGH setting for 6-7 hours or until the meat is shredded (dissolved) and smooth. Then it's ready to eat.

Served with corn tortillas.Nadine served it with just shredded cabbage coated in vinegar, salt and pepper. Sqeeze liberally with lime juice. Serve with sour cream and cheese if you want. I prefer it with just the cabbage and lime. 

Here are what the ingredents look like: