CP Soft Tacos


  • 2 16-oz. jars mild or medium tomato-based salsa
  • 2 tablespoons cider vinegar
  • 5 teaspoons chili powder
  • 1 1/2 pounds beef chuck pot roast, fat trimmed
  • 12 6-inch corn tortillas
  • 3/4 cup sour cream
  • 3 cups shredded lettuce
  • 1 avocado


  • Spoon 1 cup salsa into a small bowl; reserve. In a slow cooker, combine remaining salsa with vinegar and chili powder. Add beef, cover and turn heat to low. Cook until beef shreds easily with a fork, 10 to 12 hours. Shred meat, using two forks, and spoon into a serving bowl.
  • Preheat oven to 300°F. Stack tortillas, wrap in foil and bake until warm, about 10 minutes. Place sour cream and lettuce in bowls. Just before serving, pit, peel and dice avocado and place in a small bowl. Put out bowls (including salsa) and assemble tacos at table.

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