Shredded Beef Tacos Recipe
Shredded beef tacos made in the slow cooker! You'll love this easy, versatile meal.
Ingredients
- 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
Instructions
- 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.