Get ready for taco Tuesday with this recipe for Mexican shredded beef tacos made in the slow cooker. Swap out the usual ground beef filling for a simple and tasty shredded beef version.
These Mexican shredded beef tacos are even easier to make than the regular ground beef version because the slow cooker does most of the work for you. It begins by placing your chuck roast on top of a diced white onion in your slow cooker.
Next you whisk together some beef broth with tomato paste, cumin, chili powder, and salt. Pour that over the roast and cook. You can cook on high for 4 hours or on low for 8 hours. I like to cook it on low. At the end of cooking, the roast is so tender. It is super simple to shred. I like to add in some of the cooking liquid to help keep that meat moist and tender.
Then it’s time to serve it up. I like to melt some cheese on corn tortillas. Then top with lettuce, the beef, pico de gallo, and sour cream. However, feel free to serve it on your favorite tortillas with your favorite toppings. No matter how you serve up this beef, it will be delicious. This beef is great to use on salad or tacos or even in enchiladas.
Mexican Shredded Beef Tacos
Real Mom Kitchen
- 1 white onion diced
- 3 lbs beef chuck roast
- 1 cup beef broth
- 1 6 oz can tomato paste
- 1 tsp ground cumin
- 1 Tbsp chili powder
- ½ tsp salt
- 12 corn tortillas
- shredded lettuce
- pico de gallo or salsa
- shredded cheese
- sour cream
- Place onion in to bottom of the slow cooker. Place roast on top. Cook on high for 4 hours or on low for 8 hours.
- Remove roast and shred. Add some of the cooking liquid with the shredded meat for moisture.
- Serve on tortillas with lettuce, pico de gallo, shredded cheese and sour cream.
This recipe is adapted from Moms Cravings.