So, not that you can really tell from the recipes we’ve been posting, but we really do try to eat mostly vegetarian food with about one or two meat dishes during the week. Regardless, this recipe does not come close to qualifying in the meatless category.
What’s great about this recipe is that you can put everything in the slow-cooker before you go to work (or go to school, or go to the park, or whatever) and when you get back home, your house smells like someone has been cooking all day.
(I consulted some websites about how to slow-cook meat before I put this together, but this recipe is my own, so you can look forward to some alterations as the time goes by…. )
What you need:
- 1 Tablespoon oil
- 1 lb. buffalo stew meat, cubed
- 1/2 white onion, sliced thin
- 1/2 jalapeno, sliced thin
- 2 cloves garlic, smashed
- 1 teaspoon salt
- 1 Tablespoon chili powder
- 1/2 Tablespoon cumin
- 2 cups water (or, try less…)
What to do:
- Before you head out in the morning, put all this stuff in the crock-pot. First the oil, then the meat, then layer the veggies, add the spices and then add the water.
- Set the slow-cooker to low and cook for 8 hours (or a couple more) while you’re at work or out for the day.
- When the time’s up, take the meat and veggies out of the liquid and place on a large plate. Pour the liquid into a separate container and reserve.
- Using the back of a fork, smash the buffalo cubes. They should fall apart easily. If not, use two forks to shred the meat. When you’ve finished, add the meat back to the slow cooker (on warm).
- Add some of the liquid back until you achieve a consistency you like. I added back about 3/4 of a cup.
- Season to taste. I added some more chili powder and cumin.
- For tacos, place some meat on a tortilla (flour or corn), add some salsa, chopped onions, cheese (cheddar or queso fresco), your favorite salsa and a sprinkle of cilantro.
- Serve with beans and rice. Or quacamole. Or margaritas. Or some delicious combination