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: