Shredded beef tacos for Cinco de Mayo!

I love making theme dinners, so in honor of Cinco de Mayo I made shredded beef which could be used in any of your favorite mexican dishes; tacos, taco salad, enchiladas, burritos or quesadillas. I made simple tacos with guacamole and some shredded cheese but the possibilities are endless to what you prefer. This recipe was quick and easy. I actually used a thawed rump roast and it cooked quickly, about 4 hours, but if you want it to cook while you are at work definitely go with a frozen piece of meat (9 hours as the recipe says) or it will be overcooked when you get home. This recipe would be really good if you are having a group of people over for dinner.

Ingredients

• 1 (4 pound) frozen rump roast
• 1 cup white wine
• 2 (7.75 ounce) cans Mexican style hot tomato sauce
• 3 tablespoons crushed garlic
• salt and ground black pepper to taste
• 1 bunch green onions, chopped
• 1 cup chopped fresh cilantro

Directions

1. Place the frozen roast in the slow cooker. Pour the wine and Mexican style hot tomato sauce over the top. Season with garlic, and salt and pepper to taste.
2. Cover, and cook on Low for 9 hours. When done, the roast should shred easily with a fork. Shred the roast into the juices, and mix in the chopped green onions and cilantro.