Journal Gazette and Times-Courier |
Cooking on Deadline: Slow-cooker Barbacoa beef tacos
Journal Gazette and Times-Courier Meanwhile, pour the cooking liquid into a tall container and put it in the fridge. When you have pulled apart the meat, take out the liquid and skim off any fat that has risen to the top. Rewarm the sauce if needed and drizzle the shredded meat with ... |
No comments:
Post a Comment