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.
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.
- 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
- Rub or brush the roast with olive oil.
- 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.
- To a 5 quart slow-cooker add tomatoes, water, garlic, onion, and jalapeno or chili peppers. Mix well.
- Nestle roast in the center and ladle some sauce over the top. Cover and cook on low for 8 hours.
- In a food processor combine the cilantro, parsley, garlic, vinegar, and jalapeno. Puree until mostly smooth.
- Pour mixture into a bowl and toss with zucchini. Cover and refrigerate until needed. This can be made a day ahead.
- 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.
- When ready to serve, spoon brisket mixture into warmed tortillas using a slotted spoon.
- Top with zucchini chimichurri and queso cheese.
Adapted slightly from Clean Eating.