Marinading your meat or veggies is a simple and effective way to get more flavor in your favorite dishes. It’s a technique that I think is often overlooked by home cooks. I can admit that I don’t use marinades as often as I could. Sometimes I forget until there isn’t enough time to before I have to start cooking. And sometimes I don’t have the right ingredients on hand. (Can you tell I need to re-read my own “Meal Planning 101” Post?) With this marinade recipe I had all but one of the ingredients in my fridge or pantry.
This marinade could be used on steak, chicken, beef roasts, and veggies. Today I am using it to give a blade roast some Mexican flair so that I can make yummy pulled beef tacos.
Mouth Watering Mexican Marinade
- 2 tablespoons taco seasoning
- 2 tablespoons olive oil
- 1/4 cup vinegar
- 1 cup water
- Juice of one orange
- Juice of one lime
Juicing tip: First warm up your fruit in the microwave for around 20 seconds. Then roll the fruit on the countertop before cutting it open. This will maximize the amount of juice and minimize your squeezing effort!
Vinegar note from busycooks.about.com: “Red wine vinegar is best used with heartier flavors and foods, like beef, pork, and vegetables. White wine vinegar is best for chicken and fish dishes.”
I just had white wine vinegar on hand, so that’s what I used. Any kind will work in a pinch.
- Whisk all the ingredients together in a bowl.
- Place your meat in a gallon Ziploc bag.
- Pour the marinade into the bag.
- Press all the air from the bag and zip it shut.
- Slosh it all around to make sure all the meat is coated.
- Lay the bag flat in the fridge for at least 12 hours.
And there you have delicious marinaded meat ready for your next ‘Mexican food’ recipe. It will make whatever you’re cooking a big hit with deep and delicious flavors. I didn’t call it Mouth Watering for nothin’!
Keep reading to see how I used my marinated blade roast to make delicious pulled beef tacos!
Slow Cooker Pulled Beef Tacos
Slow Cooker Pulled Beef Tacos Ingredients
- Bag of marinaded beef from above
- Two medium/large peppers
Note: The amount and type of peppers you us is entirely up to you. Admittedly Tim and I aren’t real big pepper fans so we went conservative with ours. We used a green bell pepper and a yellow pepper. Neither of us like red peppers very well, but I knew if we were making ‘steak’ tacos, you had to have some peppers!. You can use however many and which ever peppers your family likes!
Slow Cooked Pulled Beef Tacos Directions
- Dump all contents of the bag into your slow cooker.
- Cook on low for 8 hours or on high for 4 hours.
- Chop your peppers and add them halfway through.
- Remove any bones that may have been in your meat.
- Shred the beef with two forks.
- Serve with your spread 🙂 Here’s MY spread!
It was a truly good meal! The meat comes out so tender and flavorful. As you can see I removed the meat from the slow cooker to serve it. I did this because I wanted to get the meat out of the liquid it was sitting in and get some of the extra juice out. I like juicy tacos but not soggy tacos 🙂
Here are some shots of the cooking process.
This was right after dumping the meat and marinade into my slow cooker. (Above)
Here’s half way through just before adding the peppers. (Above)
There’s the finished product! You can see here how there’s a lot of liquid, which is why I removed the meat to serve it. Tim would have liked it left in the crock pot, so this is a preference call for you to decide on.
Are you a marinade user? Would you like more marinade recipes? Let me know by leaving a comment below! ❤