Shredded Beef Tacos Recipe
Christy Landry
Shredded beef tacos made in the slow cooker! You'll love this easy, versatile meal.
Prep Time 20 minutes mins
Cook Time 9 hours hrs
Total Time 10 hours hrs
Servings 12
Calories 495 kcal
- 2-3 pounds Chuck Roast
- 2 tablespoons Olive Oil
- 1 tablespoon Ancho Chili Powder
- 1/2 tablespoon Cumin
- 3/4 teaspoon Hot Paprika
- 1/2 teaspoon Coriander Powder
- 1 teaspoon Cornstarch
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Ground Cayenne Pepper
- 1 Onion roughly chopped
- 1 clove Garlic minced
- 1/4 cup Vinegar
- 1/4 cup Boiling Water
- 1 cup Sour Cream
- 2 Avocado
- 2 Lime
- 16-20 Flour Tortilla or corn tortillas
- 1 cup Cheddar Cheese shredded (or cheese of your choice)
- 1 1/2 cups Red Cabbage shredded
- 2 ears Frozen Corn kernels cut away from the cob
- 2 Tomato de-seeded and diced
- 3 medium Tomatillo diced
- 2 jalapeños Jalapeño veins and seeds removed and diced
- 1/4-1/3 cup Fresh Cilantro chopped
- Black Pepper to taste
- Salt to taste
Rub roast with 2 tablespoons olive oil all over.
In a small mixing bowl combine chili powder and next 6 ingredients and sprinkle evenly over entire roast.
Arrange onion in the bottom of a crock pot or slow cooker and place seasoned roast on top. Add garlic, water and vinegar.
Cook on low for 8-9 hours until tender and begins to fall apart easily.
Remove from crock pot and using two forks pull on opposing sides to shred. Taste and adjust salt and pepper seasoning if needed.
In a small mixing bowl add sour cream, avocados, lime juice and salt and pepper and mash to blend well.
Layer shredded beef in tortillas followed by shredded cheese and next 6 ingredients (as desired).
Top with avocado crema and serve.
Calories: 495kcalCarbohydrates: 34gProtein: 21gFat: 32gSaturated Fat: 11gSodium: 425mgFiber: 3gSugar: 1g
Keyword Crock Pot, Dinners, Easy, Easy Dinners, Family Meals and Snacks, Mexican, Slow Cooker, Tacos, Tex Mex