Each Month

Chef Mimi, a novice at slow cookin, will choose 1 ingredient (meat/veggie/fruit/herb) to be thrown in the crock. Chef Tiffany, an experienced slow cookin specialist, will then post a recipe featuring the ingredient of the week, challenging Mimi to learn new moves in the kitchen.

Join us
as we discover tips and tricks to getting down with your slow cooker.

Saturday, May 29, 2010

The Consumption: Slow Cookin' Chili Tacos

This recipe could not have worked better for my needs!  I have been relaxing in St. George, FL with my family from Atlanta.  I do not get to see them very often so, I am spending as much quality time with them as I can.  For my night to cook, I chose Mexican cuisine using the slow cooker.  My whole family supports Crock-N-Roll, and was anxious to see how tacos turn out in the crock.  My sister-in-law, Brooke, is an expert at slow cookin'.  She suggested that I use a crock pot liner to make clean up even more simple.  She made pulled pork sandwiches in the crock the night before and demonstrated how easy it was to use a liner.

The tacos fed everyone in my family!  While browning the meat, I added salt, pepper, and diced jalepeno.  I have read that cooking fresh jalepenos relieves the heat.  I noticed the serving size varied based on how much meat filling you want to use in your taco.  The taco seasoning I used flavored the meat like chili.  I think for my next attempt I will use taco seasoning I have tried before.  St. George, FL is a tiny island in the Gulf and grocery stores are extrememly limited so I had slim pickins.  Other than the flavor of the meat, the tacos were delish!  I don't think you could really go wrong with a Mexican recipe (since it mainly consists of tortilla, meat, cheese, and vegetables) just monitor your flavor and use fresh veggies.

- Chef Mimi

I have to share a great photo from St. George Island, FL.  This pretty much sums up the vibe on our trip:


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