One of my favorite things to do is to repurpose leftovers into a new meal! It is such an accomplishment, because it’s less prep time and food doesn’t go to waste. If you’re reading this and you’re not a mom, you’re probably thinking “OMG, she’s so lame.” To which I would say, true. But if you’re a mom!!! You are in luck! Here is one of my favorites, and it involves a crock pot, so even less time.
Crock Pot Barbacoa
1 beef roast
1 can, diced tomatoes
1 Tbsp. taco seasoning
1 Tbsp. salt
½ Tbsp. pepper
½ cup water
Get the cheapest beef roast you can find. The slow cooking in the crockpot will make the toughest cut of beef tender.
Always salt any type of beef roast very well to get the most/best flavor.
Season the roast with salt and pepper on all sides.
Brown each side of the roast in a pan on high heat, for about 2 mins. per side.
Once you’ve browned each side, place the roast in the crock pot/slow cooker.
Add can of diced tomatoes, taco seasoning and water.
Cook on low for 6-8 hours, high for 3-4 hours.
Use two forks to shred the beef for tacos or burrito bowls.
Serve in a soft shell taco, or with rice and pico de gallo.
Then, repurpose it for dinner tomorrow.
Barbacoa from last night (or earlier in the week)
1 ½ cup milk
½ cup yellow cornmeal
1 cup shredded cheese (your choice)
Preheat oven to 350.
Warm barbacoa in a cast iron skillet on medium/low heat.
Heat milk in a medium saucepan on medium heat, do not let simmer/bubble.
Add cornmeal to warm milk. Whisk continuously, until it is completely combined.
Add cheese and continue to whisk. Remove mixture from heat.
In a separate bowl, scramble the eggs.
Add a spoon full of cornmeal to the eggs and whisk to temper the eggs. Repeat.
Add remaining cornmeal mixture to eggs and fully incorporate.
Poor cornmeal mixture on top of the warm barbacoa.
Finish in oven for 25-30 minutes.
Garnish with cilantro or parsley.