|15 minutes||8 hours||4-6 people|
2 pounds beef stew meat
2 cloves garlic, peeled and smashed
½ medium onion, peeled and sliced into half moons
1 jar Local Folks Foods enchilada sauce
1 tablespoon apple cider vinegar
Loosely chopped cilantro
Shredded cheese of choice (ex: cheddar, Monterey Jack, crumbled feta)
Sliced red onions
Recipe by: Organic Beth
In a slow-cooker, add meat, garlic, onion, enchilada sauce, vinegar, and a pinch of salt.
Cook on low for 8 hours or until the meat shreds easily with 2 forks.
Serve with tortillas, making sure to scoop up sauce with each serving, and top with your favorite toppings.
Squeeze with lime wedges and serve.
Serves 6 (approximately 12 tacos)