1cupbeef broth, or 1 cup water with 1 beef bouillon cube
18 ounce can tomato sauce
5clovesgarlic, minced
2jalapenos, minced
1tablespooncumin
1teaspoonsalt
For the onions:
1/2red onion, sliced
Juice from 1 lemon
1/2teaspoonsalt
1teaspoonoregano
3/4cupboiling water
For the Tacos:
Canola oil, for frying
16small corn tortillas
1/2recipe Spanish Rice
3medium yams/sweet potatoes, cooked (poke and cook in microwave for 5-6 minutes)
1avocado, diced
1cupQueso Fresco cheese
1/2cupcilantro, chopped
2limes, cut in wedges
Sour cream, optional
Salsa, optional
Instructions
For the Beef:
Spread onion wedges in the bottom of a crock-pot. Place the roast on top.
Mix broth, tomato sauce, garlic, jalapenos, cumin, and salt together in a mixing bowl. Pour over the roast, put the lid on, and cook for 7-8 hours on LOW.
Shred pork on a cutting board and place in a serving dish. Ladle 1/2-1 cup of the remaining juices over the shredded pork. Salt to taste.
For the Onions:
Place sliced onion in a bowl or similar size dish. Add the lemon juice and sprinkle with salt and oregano. Pour the boiling water over the onion, cover, and set aside.
For the Tacos:
Remove the skin from the yams and mash the the potatoes in a bowl.
Fill a large skillet with oil 1/4 inch deep and heat over medium-high heat. Line a plate with paper towels and set close by.
Take each tortilla and spread about 2-3 tablespoon of mashed sweet potato on one half of the tortilla staying 1/2 inch away from the edge. Gently fold the tortilla in half and then place in the hot oil (you'll have to cook in 3-4 batches depending on the size of your pan). Flip after 1 minute or until golden brown. When the other side is done, remove and drain on paper towel lined plate.
Fill tacos with some Spanish Rice, shredded beef, red onions, avocado, cheese, cilantro, lime juice, sour cream, and salsa. Serve.
Notes
To cut back on fat and calories, make quesadilla style instead of frying.