Crispy Baked Chile Tacos

Prep: 25 minutes

Cook Time: 5 hours

Level: Easy

These tacos are genius. If you’re health conscience like me, you can’t help but to ask yourself this question? IS THERE A HEALTHIER WAY!? I didn’t feel like getting anything fried, died, or laid to the side so I put my crockpot to use and my oven. I had a chuck roast that I marinated in a pepper sauce for 48 hours to get it ready for TACO TUEESSSSDAYYYYYY! Yeah I sort of prep for the week after because priorities LOL! Despite the marinade and crockpot time, these tacos were super EASY to make. Flavorful, easy assembly, easy bite. I even had time to throw in a creamy avocado sauce in the meantime. Please don’t feel like you have to only make the meat in the crockpot. I assure you the instapot or stove work just as great. You can even cut the meat thinner or in slices to before marinating it and then pan sear it. It is your prerogative. As always, don’t ask me what these measurements are because I don’t know (shrugs) (if you’re new here, I’m a measurement-less queen)

 

Ingredients

2 tomatoes

1 red bell pepper

1 ginger root

A sprig of thyme

A sprig of rosemary

1 chopped red onion

1 habanero

A handful of dried arbol chilies

A spoon of sazon

A spoon of cumin

A bouillon cube

Choice of Meat

Shredded Cheese of your choice

8-10 corn or flour tortillas (everyone knows corn reigns supreme)

A handful of chopped cilantro

Diced tomatoes

Diced onion

Olive Oil

Directions

Boil produce in broth or water. I prefer broth for flavor but water works just as fine just season it to taste. Cover produce with liquid and boil on medium heat until produce is soft. Take soft veggies and put in a blender or food processor without the liquid. Save that liquid for now. Take your seasoned choice of meat and marinade your meat in an air tight Ziploc bag or container. I marinated my meat for 48 hours but I always say a good 2-3 hours is also GREAT!

Crockpot

Set your crockpot up to high heat. Place marinated meat in crockpot with the marinade! That leftover liquid from boiling your peppers and veggies also can be poured in there. Set it and forget it! This is great for those who work during the day. At the end of your work day, you should have a perfectly well done piece of meat. You will smell all of that goodness and once done, shred that meat and get it ready for assembly.

Assembly

Preheat oven to 375 degrees. Warm your corn tortillas on a stove or in the microwave for a few seconds, these helps the taco to fold with ease. Place tortillas on a lightly greased pan and drizzle tortillas with olive oil. Add cheese, shredded meat, chopped cilantro, onion, and tomato and fold. Press down a little bit for the taco to stay and repeat! Bake in the oven for 15 minutes and flip taco on the last 5 minutes. Bake until crispy! Serve tacos with your favorite sauce or try making my creamy avocado sauce located on the website! Don’t forget to squeeze that lime!