Shredded beef tacos made in the slow cooker! You'll love this easy, versatile meal.
Mexican food is one of my absolute favorite things to eat. It’s entirely possible that I have Mexican blood flowing through my veins drawing me toward anything with cheese, jalapeño peppers, avocados, sour cream, corn, cilantro and all of those things (plus a lot more) are found in these awesome Shredded Beef Tacos.
I love jalapeño peppers. I always deseed and devein them since fresh peppers are so hot though. This summer I used them in a marinade for Jalapeño Buttermilk Brined Grilled Chicken. Perfection! This Roasted Corn and Tomato Soup has several of the same ingredients as these Shredded Beef Tacos as well. I see a pattern?
Now, these tacos aren’t necessarily considered Mexican food. You could season the meat with the Latin spices that I used or you could choose any spice combination that makes you happy. Clearly chili powder, hot paprika (it’s not really all that hot), cumin, are what I chose.
This combination of spices is mostly what you’d find if you made you own taco seasoning from scratch. It’s so simple to do and it’s nice because you can control how it tastes. Spicy, mild, more or less salt, you get the picture, right?
The amount that I used on this chuck roast was just enough to give it a hint of Mexican flavor without overwhelming it. I chose a chuck roast because it is a cut of meat that if cooked properly (slow and low) it will shred really easily. And it did. I just took two forks and pulled and it came right apart.
I made a slaw (sort of, I really I just mixed it all together) of red cabbage, tomatillo, tomato, fresh corn, cilantro and jalapeño and layered it over the shredded beef along with some shredded cheese. Then I topped it all off with avocado crema. Basically sour cream, mashed avocado and some lime juice. It was all really simple and a meal I will make again for sure very soon! Enjoy.
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