Beer Tacos
1 2-pound-chuck roast
1 bottle of dark Mexican beer (or 8 ounces of beef broth with 2 ounces of coke)
6 tablespoons of Old Town Spice Shoppe beer taco seasoning
In this fabulous slow cooker recipe, beer taco seasoning transforms meat into fragrant, tender and delicious taco heaven. When made with a dark, Mexican beer, the alcohol cooks out of the liquid leaving behind a rich juice.
Sear the whole beef roast in a hot skillet until just browned on all sides. Place roast in crockpot.
Add in 6 tablespoons of beer taco seasoning and 1 bottle of dark Mexican beer.
Place lid on cooker and cook on medium heat for 6-8 hours.
When done, you should be able to shred with 2 forks.
Remember to cook low and slow to get delicious, tender pulled beef for your tacos and other Mexican dishes.
Pumpkin Spice Crock Pot Pork Chops
5-6 boneless, center-cut pork chops, cut about 1-inch thick
3 sweeter red apples, thick slices
1 large yellow onion, medium thickness slices
1/2 cup apple cider vinegar
1/2 cup water
1 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons brown sugar
1-2 tablespoons Olde Town Spice Shoppe pumpkin dust
Combine vinegar, water, salt, pepper and brown sugar; set aside. Add onions and apples to slow cooker.
Dust pork chops with pumpkin dust, then add to slow cooker. Top with the liquid mixture from the first step. Cover and cook on low for 4-5 hours.
Serve immediately, with additional sauce/drippings from the bottom of the slow cooker.
Slow Cooker Bread
This surprisingly moist and delicious loaf is so easy to make in a crockpot! The freshness lasts for days due to the baking process in the crockpot.
1 1/4 cup warm water
1 teaspoon sugar
1 package yeast
3 tablespoons olive oil
2 tablespoons Old Town Spice Shoppe rosemary garlic seasoning
3 cups flour, approximately
Pour water into a bowl and mix in yeast and sugar.
Wait about 5 minutes or until it begins to bubble, then add in olive oil and rosemary garlic seasoning.
Gradually begin to flour until able to knead; knead for 10 minutes.
Line the crockpot with parchment paper, place the dough inside, cover the pot with a dish towel and place on lid. Put on medium setting and let rise about 30 minutes until doubled in size.
Remove dough, knead for another 5 minutes, return dough to parchment-lined crock, replace towel and lid; cook on high for 1 1/2 to 2 hours, or until the center is 190 F. Rest for 5 minutes. The crust will be paler than a traditional oven-baked loaf but equally delicious.
If you want a 'browner' crust, place in a 500 F oven for 3-5 minutes after it's done baking in the crockpot.
Old Town Spice Shoppe
334 S. Main St., #3435, St. Charles
636.916.3600
OldTownSpices.com
Spices@OldTownSpices.com