It has been a week or more since we have had tacos, so I knew she would be asking VERY soon. I thought I would try something a little different from our usual tacos. So, tonight, we have roast tacos in homemade corn tortilla shells with horseradish sauce. These are a pretty simple taco, but the flavor is SOOO wonderful!
If you are not a fan of horseradish... well... I feel for you, I really do! Just kidding... Well, maybe not. My youngest didn't really like the sauce, but she is not a sour cream fan or apparently a horseradish ran either. So, she had her shredded roast with just lettuce and some shredded cheese.
Enough rambling... here we go!
Homemade Roast Tacos with Horseradish Sauce
Roast:
3 to 4 lb. rump roast
1 envelope onion soup mix
1/4-1/2 c. water
Place roast, fat side up, in the crock pot. Sprinkle the onion soup mix over the top of the roast. Pour water around the sides roast. Cook on low for 6-8+ hours. (I let mine go about 10-11 hours). When roast is tender and falling apart, shred with forks. Let sit on "warm" setting, in the juices, until ready to server. I like to let mine set in the juices around 30 minutes or more.
Taco Shells:
corn tortillas
canola or any other oil for frying
In a 10-inch skillet, fill with enough oil to come up about 1-inch on the sides of the pan. Heat over medium-high heat until oil is hot. Lightly brown one side of the tortilla, then gently fold in half with tongs (browned side inside the fold). Then brown each outside side of the tortilla. Turn to the other side to brown, after one side is browned. Transfer to a dish lined with paper towels to drain. I stand mine up, open side down, to cool.
Horseradish Sauce:
1/2 c. sour cream
2-3 T. prepared horseradish
1/8 tsp. salt
Mix sour cream, horseradish, and salt in a small bowl.
To Prepare Tacos:
Fill each shell with shredded pot roast. Top with horseradish sauce. ENJOY!
Recipe adapted from: mountainmamacooks
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