Crock Pot Mexican Shredded Beef Tacos are a tasty treat! The beef cooks low and slow, soaking up all the spicy flavors. Think tender, juicy beef wrapped in warm tortillas!
Making these tacos is a breeze! Just throw everything in the Crock Pot and let it do the work. I love piling on toppings like cheese and salsa. Let’s be real, more is always better! 🌮
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is ideal for slow cooking because it becomes tender and juicy. If you need a substitute, brisket or round roast can work. Just remember that cooking time may vary slightly based on the cut.
Spices: The seasonings like cumin, chili powder, smoked paprika, and oregano define the flavor of the beef. If you’re out of smoked paprika, regular paprika or a bit of liquid smoke can mimic that smoky flavor.
Garlic and Onion: These add essential depth and sweetness. For a quicker option, consider using garlic powder and onion powder, about 1 teaspoon each. Adjust according to taste.
Canned Diced Tomatoes: They bring moisture and flavor. If fresh tomatoes are in season, you can substitute with about 2 cups, chopped. Just be sure to add a little extra liquid!
Tortillas: I prefer corn tortillas for their flavor and authenticity, but flour tortillas are a good choice for a softer bite. Choose based on personal taste.
How Do I Ensure My Beef Is Perfectly Shredded?
Shredding the beef properly ensures it absorbs all the delicious juices and flavors. Here’s how to do it smoothly:
- After cooking, let the beef sit for 5-10 minutes for it to cool slightly.
- Using two forks, pull apart the meat in opposite directions to shred it. Start from the grain of the meat for best results.
- Mix the shredded beef back into the Crock Pot with the juices. This keeps it moist and flavorful.
By following these tips, you’ll have perfectly shredded beef every time for your tacos!
How to Make Crock Pot Mexican Shredded Beef Tacos
Ingredients You’ll Need:
For the Beef:
- 2 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14 oz) diced tomatoes (with juices)
- 1/2 cup beef broth
- 1 jalapeño, sliced (optional for heat)
For the Tacos:
- Corn or flour tortillas
- Toppings: chopped cilantro, shredded cheese, diced red onion, lime wedges
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and requires 8-10 hours of cooking on low, or 4-6 hours on high in the Crock Pot. It’s perfect for a hands-off dinner, as you can set it and forget it until it’s time to eat!
Step-by-Step Instructions:
1. Sear the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. Take the beef chuck roast and season it with salt and pepper. Once the skillet is hot, sear the beef on all sides until it’s nicely browned, which will take about 4-5 minutes each side. When it’s done, transfer it to your Crock Pot.
2. Prepare the Seasoning:
In the same skillet, add the chopped onion and sauté it until it becomes soft, about 3-4 minutes. Then, mix in the minced garlic, ground cumin, chili powder, smoked paprika, and oregano. Cook these together for another minute until you can smell the lovely fragrance of the spices.
3. Combine in the Crock Pot:
Next, pour the delicious onion and spice mixture over the beef in the Crock Pot. Add the can of diced tomatoes (make sure to include all the juices) and the beef broth. If you like a little heat, toss in the sliced jalapeño.
4. Cook the Beef:
Cover your Crock Pot and let the beef cook. If you set it on low, it will take about 8-10 hours, or if you’re in a hurry, you can set it on high for 4-6 hours. You’ll know it’s ready when the beef is super tender and shreds easily with a fork.
5. Shred the Beef:
Once it’s all done cooking, carefully remove the beef from the Crock Pot and use two forks to shred it. Then, return the juicy shredded beef back into the pot and stir it to combine with all those tasty juices.
6. Prepare the Tacos:
Warm up your tortillas in a skillet or microwave. Once they’re nice and hot, fill each tortilla with the shredded beef mixture. There’s no such thing as too much beef!
7. Garnish and Serve:
Top your tacos with fresh chopped cilantro, a sprinkle of shredded cheese, and diced red onion. Don’t forget a squeeze of lime juice for that perfect finishing touch! Serve with extra lime wedges on the side and enjoy your delicious, homemade tacos!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck roast is ideal for its flavor and tenderness, you can also use brisket or round roast. Just be aware that cooking times may vary slightly. Make sure the beef is well-marbled for maximum flavor and tenderness.
Can I Make This Recipe Spicy?
Yes, you can add more heat! Besides the jalapeño, consider incorporating diced green chilies or a dash of cayenne pepper. If you like it really spicy, try using a spicier chili powder or a few dashes of hot sauce in the mix.
How to Store Leftovers?
Store any leftover shredded beef in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the shredded beef for up to 3 months. Just make sure to cool it completely before freezing, and thaw it in the refrigerator overnight before reheating.
Can I Make Tacos with This Filling Ahead of Time?
Definitely! You can prepare the beef a day in advance and store it in the fridge. When you’re ready to serve, just reheat the beef in the Crock Pot or on the stove, and warm your tortillas. This way, you’ll have a quick and convenient meal that’s packed with flavor!
