Fair Week - Burley or Bust

Friday - french bread hoagie sandwiches
Saturday - minestrone soup, bread
Sunday - beef tacos with additions from comments, cherry serbet
Monday - fettuccine alfredo, squash
Tuesday - grilled chicken kabobs, grilled pineapple, pasta salad
Wednesday - black bean taco salads, fruit
Thursday - ?

From Cheeky Kitchen -

Ingredients:

1 (3-5 pound) cut of cheap beef
flap, london broil, flank or roast all work beautifully
1/2 cup limeade
1/2 cup white vinegar
1/4 cup oil
1 onion
4-5 garlic cloves
1 jalapeno
2 tablespoons Knorr Mexican beef boullion (granulated)
1 (7 ounce) can Embasa Salsa Verde Green
1 teaspoon cumin
1 tablespoon chili powder

Directions:

Early in the morning, place your meat in a large crockpot. In a blender, combine limeade, vinegar, oil, onion, clovers, jalapeno, boullion, salsa, cumin, and chili powder. Blend until well pureed. Pour the sauce over your meat, making sure it's well coated (the meat doesn't have to be entirely submerged, just nicely coated with the sauce). Cover crockpot with a lid, and cook all day on low heat. After allowing the meat to cook 8-10 hours, shred the meat, then return it to the crockpot. Stir it in the pan juices and allow it to continue cooking until it's ready to be served. Spoon over corn tortillas, top with grated cheese, homemade salsa or pico de gallo, and sour cream. Es Muy Bien!

From the comments:

After removing the meat, I removed all but about 2-3 cups of the liquid. To that liquid, I added:
- Another 7oz can of salsa verde
- Another 2 tablespoons of chile powder
- 1 teaspooon of paprika
- 1 tablespoon of ground coriander
- 1 tablespoon of garlic powder
- 1 tablespoon of cumin
- Salt
- Ground pepper
- Ground oregano