| Slow-Cooker Bison Tacos with Zucchini Chimichurri | |
Recipe type: Main Dish, Gluten-free
Prep time: 30 mins
Cook time: 8 hours
Total time: 8 hours 30 mins
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 1/4" 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 1/8" strips
- 2 cups lightly packed fresh cilantro
- 1 cup lightly packed fresh parsley
- 1/4 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
- 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.
Recipe by Tastefully Julie at http://tastefullyjulie.com/gluten-free-slow-cooker-bison-tacos-with-zucchini-chimichurri/