Crock Pot Mexican Shredded Beef Tacos are a fun and tasty dish! With slow-cooked, tender beef seasoned with spices, you’ll be in taco heaven. Just imagine the aroma filling your kitchen!
You can pile these goodies high with your favorite toppings like cheese, salsa, and guacamole. Seriously, they’re so good, I can’t help but make extra. Who doesn’t love taco night? 🌮
Key Ingredients & Substitutions
Chuck Roast: This cut of beef is ideal for slow cooking as it breaks down beautifully, becoming tender and juicy. If you prefer a leaner option, consider using brisket or even chicken thighs if you’re going for a lighter version.
Beef Broth: Homemade is always great, but store-bought works just fine. Can’t find beef broth? Use chicken broth or vegetable broth for a different flavor profile.
Diced Tomatoes with Green Chilies: These add flavor and a bit of heat. If you want to control spice, go for plain diced tomatoes and add fresh jalapeños to your taste. You can also use fire-roasted tomatoes for an extra smoky flavor.
Spices: Chili powder, cumin, and smoked paprika are essential. If you’re missing one, you can mix in taco seasoning as a substitute. I also love using extra cumin for a deeper flavor!
How Do I Get Perfectly Shredded Beef?
Shredding the beef correctly is key to achieving those tasty tacos. Once the beef is cooked, let it rest for a few minutes. This helps retain its juices.
- Use two forks to pull the meat apart, shredding against the grain. This makes it easier and prevents tough bites.
- After shredding, mix the beef back into the sauce in the Crock Pot. This helps the meat absorb even more flavor.
- If it seems too dry, add a splash of the cooking liquid to moisten it.
How to Make Crock Pot Mexican Shredded Beef Tacos?
Ingredients You’ll Need:
For the Beef:
- 2 to 3 lbs chuck roast
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 can (14 oz) diced tomatoes with green chilies
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lime juice
For Serving:
- 8-10 small tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- 1/4 cup red onion, diced (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and 8 hours to cook on low in the Crock Pot (or 4 hours on high). Just a little prep and then let your slow cooker do all the hard work! Perfect for a busy day!
Step-by-Step Instructions:
1. Searing the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. While the oil is heating, season your chuck roast with salt and pepper. Once the oil is hot, carefully place the roast in the skillet and sear it for about 3-4 minutes on each side until it’s nicely browned. This step adds great flavor!
2. Preparing the Base:
In your Crock Pot, add the diced onion, minced garlic, beef broth, diced tomatoes with green chilies, chili powder, cumin, smoked paprika, oregano, and lime juice. Stir everything together well; this will be the tasty sauce your beef cooks in!
3. Cooking the Beef:
Next, take the seared chuck roast and place it gently into the Crock Pot. Make sure it’s well-coated in the delicious mixture of seasonings and liquids. Cover the Crock Pot with the lid and set it to cook on low for 8 hours or on high for 4 hours. You want the beef to be tender and easy to shred.
4. Shredding the Beef:
Once the cooking time is complete, remove the beef from the Crock Pot and set it on a cutting board. Using two forks, shred the beef into bite-sized pieces. Return the shredded beef back to the Crock Pot and mix it in with the sauce, allowing it to soak up all that wonderful flavor!
5. Serving It Up:
For a perfect taco experience, warm your tortillas in a dry skillet or microwave them for a few seconds. Once warm, fill each tortilla with the flavorful shredded beef. Top with shredded cheddar cheese, chopped cilantro, and diced red onion. Don’t forget to add lime wedges on the side for an extra kick!
Enjoy your delicious Crock Pot Mexican Shredded Beef Tacos! They’re a hit at any taco night!
Can I Use Another Cut of Beef for This Recipe?
Yes, you can use other cuts like brisket or flank steak, but keep in mind that cooking times may vary slightly. Brisket may require a little longer to become tender, while flank steak will cook faster. Always ensure the meat is tender enough to shred easily.
How Can I Make This Recipe Spicier?
If you’d like to add some heat, try increasing the amount of chili powder, or add chopped jalapeños or a diced serrano pepper when mixing the ingredients in the Crock Pot. You can also serve the tacos with hot sauce for an extra kick!
What’s the Best Way to Store Leftover Shredded Beef?
Store any leftover shredded beef in an airtight container in the fridge for up to 4 days. If you want to keep it longer, freeze it in a freezer-safe container for up to 3 months. Just make sure to thaw it in the fridge overnight before reheating!
Can I Use Corn Tortillas Instead of Flour Tortillas?
Absolutely! Corn tortillas are a great option and add a nice flavor. Just warm them carefully, as they can be more fragile than flour tortillas. You can also consider toasting them lightly to enhance their taste and texture!
