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{Gluten-Free} Slow-Cooker Bison Tacos with Zucchini Chimichurri

by TastefullyJulie on June 25, 2012

Before we dig in to today’s recipe I just have a couple of housekeeping items to take care of.

First, you’ll probably notice the frequency of my posts start to dwindle off a little over the next few months. Yes I’m fine and no, I’m not quitting! I’ll be trying to post at least once, if not twice, per week. This is due to one thing and one thing, only. A very special arrival.

S-U-M-M-E-R!

Summer is my season, people. It can’t be too hot for me. Impossible! I flew to Arizona and went hiking in the dessert in August. On purpose!

Also, the kids are off for summer vacation and they are totally in my way. Yesterday I walked into the kitchen to find a jumbo case of freezy pops that had been thawed and were leaking all over the counters and floor (not to mention the trail of sticky blue drips scattered across three rooms). Yes, it’s going to be that kind of summer but at least the weather is nice.

Second, if you want to keep up with my summer posts without having to check in all the time, the best thing to do is like my Facebook page. Actually, the BEST thing to due is subscribe to posts via email using the box up in the top right-hand corner of this page. But the second best thing to do is like me on Facebook.

Unfortunately Facebook changed their policies yet again. Usually I don’t get involved in all the hype that ensures every time Facebook makes a change but this time it really stinks. They won’t promote page content to you just for subscribing to a page. Even though the reason you subscribed to it is probably because you wanted to see the content, right? Now you have to hover over the little button that says “Liked” and click “Show in news feed”.

Go ahead, I’ll wait. Done? Great!

Now we can get to the yummy stuff.

There’s not much I love to do more than perusing the internet, searching for new recipes to make. I also love reinventing old recipes or creating brand new ones off the top of my head. This begs the question, “why on earth do I get so many cooking magazines delivered?”.

Seriously. I get Food & Wine, Cooking Light, Whole Living, and Cook’s Illustrated. They are all over the kitchen and living room, tattered and dog-eared, but if you ask me how many recipes I’ve actually tried out of them the answer would likely be none. I guess I prefer the interaction with other food bloggers online. I like being able to read the comments and reviews of recipes and see if anyone suggests any changes.

I’ll be canceling all of my subscriptions except for one: Clean Eating. Lately I’ve been actually making some of the food I find in there and I’m loving it. I like that the recipes are easy and healthy. The ones I’ve tried have been fairly simple and not complicated with a lot of tricky ingredients, yet the flavor is remarkable. Especially the flavor of these tacos.

These tacos are no joke.

The recipe calls for beef brisket. I don’t even know what that is but I used a bison rump roast which was perfect. This is an excellent taco recipe for summer. The meat cooks slowly in the crock pot so your house doesn’t turn into a sweat lodge from your oven, and the zucchini chimichurri is a creative way to use up the bounty that is probably starting to take over your garden.

This recipe makes a lot but it’s even better the next day. My husband who doesn’t eat leftovers feasted happily on this for three days.

Fresh, bright flavors. All-natural ingredients. Easy to make. Delicious. Carnivore approved.

That’s about all I can ask for.

4.8 from 6 reviews

Slow-Cooker Bison Tacos with Zucchini Chimichurri
Recipe type: Main Dish, Gluten-free
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
  • 1 tsp olive oil
  • 3 lb rump roast or flat half brisket, trimmed
  • 2 cups chopped or crushed canned tomatoes (I prefer San Marzano tomatoes crushed by hand)
  • 1 cup water
  • 1 large white onion , halved and sliced into ¼” strips
  • 3 large cloves garlic, minced
  • 1 jalapeno pepper, seeded and diced (recipe called for ancho chilies which I couldn’t find)
  • 1 zucchini, julienne sliced into ⅛” strips
  • 2 cups lightly packed fresh cilantro
  • 1 cup lightly packed fresh parsley
  • ¼ cup red wine vinegar
  • 2 cloves garlic, minced or pressed
  • 1 jalapeno pepper, seeded and diced
  • salt to taste
  • 16 6-inch corn tortillas
  • crumbled queso for serving

Instructions
  1. Rub or brush the roast with olive oil.
  2. Heat a large skillet to medium-high. Add roast and sear all sides (if roast is too large, cut in half and sear in batches). Transfer meat to a plate.
  3. To a 5 quart slow-cooker add tomatoes, water, garlic, onion, and jalapeno or chili peppers. Mix well.
  4. Nestle roast in the center and ladle some sauce over the top. Cover and cook on low for 8 hours.
  5. In a food processor combine the cilantro, parsley, garlic, vinegar, and jalapeno. Puree until mostly smooth.
  6. Pour mixture into a bowl and toss with zucchini. Cover and refrigerate until needed. This can be made a day ahead.
  7. When meat is done, transfer to a cutting board and cut in half across the grain. With a fork, shred the meat by pulling it across the grain. Return shredded meat to the slow cooker and stir to coat. Add salt to taste.
  8. When ready to serve, spoon brisket mixture into warmed tortillas using a slotted spoon.
  9. Top with zucchini chimichurri and queso cheese.

Adapted slightly from Clean Eating.

{ 34 comments… read them below or add one }

1 Abby June 25, 2012 at 10:19 am

haha so true about turning the oven on during summer, note to self crock pot is the answer. Enjoy your summer!
Abby recently posted..Roasted Eggplant Pasta SaladMy Profile

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2 TastefullyJulie June 25, 2012 at 11:34 am

Thanks, you too. I’m jealous of your summer. It’s so much longer than mine!

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3 bonnie June 25, 2012 at 10:23 am

corn tortillas, no? printed and on my way to the store!

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4 TastefullyJulie June 25, 2012 at 11:34 am

Oops, yes. Fixed it, thank you!

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5 Nancy @ Rivertree Kitchen June 25, 2012 at 11:42 am

I love the idea of bison tacos. Bison is easily available here. And that chimichurri is a great idea.
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6 TastefullyJulie June 25, 2012 at 7:02 pm

You are so lucky, I have to order my bison. I’m very jealous! :)

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7 Stormy June 25, 2012 at 12:19 pm

Love the zucchini chimichurri idea. Bison is my new favorite too! Thanks for sharing…Stormy

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8 kale June 25, 2012 at 1:01 pm

Zucchini chimichurri = a revelation! I love that you kept the zucchini in strips, cause that gives such a great texture. They look so yummy Julie!
kale recently posted..let me count the waysMy Profile

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9 kitchenriffs June 25, 2012 at 1:12 pm

The zucchini chimichurri is inspired – thanks for this, and for the whole recipe. Bison is scarce in my parts (you can find it frozen, but it’s not cheap) but I can figure out how to make this without. And I know what you mean about food magazines! I have stacks of unopened ones. Enjoy the summer!

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10 TastefullyJulie June 25, 2012 at 7:01 pm

I know, bison is a splurge for me but it’s the only red meat I will eat. I have issues ;)

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11 Angie@Angie's Recipes June 25, 2012 at 1:34 pm

Not sure I have ever prepared bison before…those tacos sound and look really tasty!
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12 Jane June 25, 2012 at 3:38 pm

Zucchini chimichurri sounds amazing! And bison tacos! In the crockpot! I don’t know that I have ever seen a bison roast … what is it with you posting all this stuff I have never seen before? lol :) Hope you have a great summer!

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13 Krista June 25, 2012 at 6:28 pm

I have never seen a bison roast before. Did you order that or find it at the store? Is there usually a need to trim a bison roast before cooking. I love the Chimi idea. I am always looking for something to do with my bumper crop of zuchinni!
Krista recently posted..Fresh From the Garden Week!My Profile

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14 TastefullyJulie June 25, 2012 at 6:59 pm

I order large quantities of bison from a place in Maryland called Gunpowder Bison (gunpowderbison.com) and store it in my stand-up freezer. I only trim it if there is visible fat but often there is not. I think the trimming instructions are more relevant to the beef brisket if you are using that.

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15 Chung-Ah | Damn Delicious June 25, 2012 at 6:51 pm

I love slow cooker recipes, especially during the summertime. My slow cooker isn’t getting much use lately.
Chung-Ah | Damn Delicious recently posted..Muffin Monday: Strawberry Espresso Chocolate Chip MuffinsMy Profile

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16 TastefullyJulie June 25, 2012 at 7:00 pm

I’ve always used mine mostly in the winter but it is a pretty good idea to take advantage of it in the summer!

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17 Eha June 25, 2012 at 10:37 pm

No problem getting beef brisket in the Land Down Under from where this is sent with thanks for a great recipe! Now bison: have only seen such on photos and films: so there are differences when you cross the ‘Pond’ :) !

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18 Choc Chip Uru June 25, 2012 at 10:49 pm

This recipe looks delicious :D
I am new to using the slow cooker and love it!

Cheers
CCU
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19 Mai-Lis @ A Sunshiny Day June 26, 2012 at 10:35 am

Yum! This looks awesome! We’re having a party next week and I was going to make a big summer taco bar, this will have to make an appearance. Thanks for the idea!
Mai-Lis @ A Sunshiny Day recently posted..Traveling to the Land of Oysters & Bloody Marys…My Profile

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20 TastefullyJulie June 26, 2012 at 5:33 pm

Great! I hope your guests enjoy it.

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21 Ben Knotts June 26, 2012 at 4:07 pm

Wow. Now it is time to eat. lol Great stuff. :)

Give me a read sometime too! I ruined my wife’s dinner a while back – but it turned out for the best. lol http://benknotts.wordpress.com/2012/05/25/i-burnt-amandas-dinner-for-the-first-time-ever/

Thanks for the good read.

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22 Aylin @ Glow Kitchen June 26, 2012 at 4:08 pm

I love these flavors. My slow cooker has rarely been used. I know I have to start changing that — it seems to be everyone’s secret weapon!
Aylin @ Glow Kitchen recently posted..Video: Eggplant PizzaMy Profile

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23 TastefullyJulie June 26, 2012 at 5:33 pm

I don’t break mine out very often but when I do it’s always worth it!

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24 Beth Michelle June 26, 2012 at 10:45 pm

Hiking in Arizona in August?! You would love where I live. Beer Sheva is too hot for most people in the summer, but seems like the perfect place for you!!
These tacos look amazing. Love the zucchini chimichurri.
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25 beti June 28, 2012 at 2:18 am

I haven’t tried Bison but the tacos look pretty good and I love the idea of a zucchini chimichurri
beti recently posted..Not Your Everyday FoodMy Profile

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26 Part Time House Wife June 28, 2012 at 1:07 pm

Holy Mama…I will agree…These babies are NO joke! Amazing…I want them now. please and thank you. thanks for creating the puddle of drool on my desk.

Also… I think it’s great you shared the facebook nonsense…It’s super annoying and I think I may do the same!

And… I feel really grateful to have you in my blogging circle of friends because I too have been an absent blogger due to Summer amongst many other things…

But thanks again Julie for giving us another beautiful and delish-a-rossi recipe!
Part Time House Wife recently posted..Reduced Fat Chicken Cordon BleuMy Profile

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27 TastefullyJulie June 28, 2012 at 2:48 pm

Aw, thank you! I’m grateful to have you, too. Hopefully by September I’ll pull my head out of my ass ;)

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28 CJ at Food Stories June 28, 2012 at 2:31 pm

I wish I ONLY subscribed to Food & Wine, Cooking Light, Whole Living, and Cook’s Illustrated … it’s way more :-)
CJ at Food Stories recently posted..Tapioca PuddingMy Profile

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29 TastefullyJulie June 28, 2012 at 2:49 pm

Haha, love it. But do you actually make the recipes?

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30 CJ at Food Stories June 28, 2012 at 2:58 pm

Very funny :-)
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31 Jenna@LittleKitchenBigFlavors June 28, 2012 at 7:27 pm

I am a huge taco and huge crockpot fan… especially during the summer. And I’m with you, summer is the best season there is! I hope you enjoy it!

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32 Mary@FitandFed June 29, 2012 at 2:39 am

You got through all the end-of-the-year school activities, I’m glad you can enjoy a lack of scheduled activities for now. It’s so rare! Our dinner tonight was sort of a veggie cousin of this, it also involved corn tortillas and queso ranchero, but from there mine diverged (potato, salsa verde). My husband and I love hot places like deserts, too, course we don’t have the hot summers at home like you do and we like to get some heat once in a while!
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33 Steve C June 29, 2012 at 7:27 pm

Those are some delicious looking tacos. The local farmer’s market raises bison and sells the meat. Zucchini chimichurri sounds interesting, maybe I will try a version with cucumbers. Thanks for posting the recipe.

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34 shannon @ a periodic table July 1, 2012 at 10:45 am

confession: i’ve never had bison. isn’t that dumb? yes. so i’m anxious to try it because i know if done correctly, it is SO good. and i’ve been slow-cooking it up all summer with carnitas and things, so this looks like a total win when i get back from vacation. yay!
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