These Crock Pot Mexican Shredded Beef Tacos are super easy to make! Just toss tender beef in with zesty spices, and let the slow cooker do its magic. Delicious and perfect for dinner!
I love how the flavors get better as they cook. Plus, the beef is so soft, it practically shreds itself! Top with your favorite goodies, and you’ve got a meal everyone will love. 🌮
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is great for slow cooking because it becomes tender and flavorful. If you want a leaner option, you could use beef brisket or shoulder instead. Just remember, the key is to choose a cut that can handle the slow cooking process!
Spices: The chili powder, cumin, and smoked paprika give this dish its deep flavor. If you’re out of smoked paprika, you can use regular paprika or a bit of chipotle powder for a smoky kick. Don’t skip the spices—they’re what make these tacos pop!
Beef Broth: Homemade beef broth is the best, but store-bought works well. You can also substitute with chicken broth for a lighter flavor or vegetable broth to make it vegetarian (just remember to adjust spices accordingly).
Tortillas: Flour and corn tortillas both work beautifully. Personally, I love using corn tortillas for their authentic flavor, but if gluten is a concern, go with flour. You can also try lettuce leaves for a low-carb alternative.
How Do You Achieve Perfectly Shredded Beef?
Shredding beef to perfection is crucial for those tasty tacos! The key lies in the cooking time—let it cook until it’s fork-tender. Here’s how to ensure you get it just right:
- Cook on low for 8 hours or high for 4 hours. Every slow cooker is different, so check for tenderness; it should shred easily with a fork.
- After the cooking time, remove the beef from the pot and let it rest for a few minutes. This helps retain juices and makes shredding easier.
- Use two forks to pull the meat apart, and don’t be afraid to mix in those flavorful juices from the crock pot after shredding.
These steps guarantee a deliciously moist and flavorful shredded beef, perfect for your tacos!
How to Make Crock Pot Mexican Shredded Beef Tacos
Ingredients You’ll Need:
For the Beef:
- 3-4 lbs beef chuck roast
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Seasoning:
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
For Cooking:
- 1 cup beef broth
- 1 can (14 oz) diced tomatoes with green chiles
For Serving:
- Corn or flour tortillas
- Toppings: chopped cilantro, diced red onion, shredded cheese, lime wedges
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prep, and then you’ll simply let it cook in the crock pot for 8 hours on low or 4 hours on high. It’s a perfect dish that you can set it and forget it, making it great for busy days!
Step-by-Step Instructions:
1. Searing the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. Season your beef chuck roast generously with salt and pepper on all sides. Once the oil is hot, add the beef to the skillet and sear it until it’s nicely browned, about 4-5 minutes on each side. When done, remove the beef from the skillet and set it aside for now.
2. Sautéing the Vegetables:
In the same skillet where you cooked the beef, add the chopped onion. Sauté for about 2-3 minutes until it becomes soft. Then, stir in the minced garlic and cook for another minute until it’s fragrant. This will add a wonderful flavor to your dish!
3. Preparing the Spice Mix:
In a small bowl, combine the chili powder, ground cumin, smoked paprika, oregano, and cayenne pepper. Rub this flavorful spice mixture all over the seared beef roast, making sure every bit is coated.
4. Cooking in the Crock Pot:
Now, place the seasoned beef into your crock pot. Add the sautéed onion and garlic mix, then pour in the beef broth and the can of diced tomatoes with green chiles. This will create a lovely sauce for the beef to cook in.
5. Slow Cooking:
Cover the crock pot and set it to cook on low for about 8 hours or on high for 4 hours. When the beef is fully cooked, it should be tender and easily shredded with a fork.
6. Shredding the Beef:
Once the beef is done cooking, take it out of the crock pot and use two forks to shred it into bite-sized pieces. After shredding, return the beef to the crock pot and give it a good stir to mix with the juices.
7. Assembling the Tacos:
To serve, warm your tortillas in a dry skillet or the microwave. Spoon generous amounts of the shredded beef onto each tortilla. Top your tacos with your favorite toppings like chopped cilantro, diced red onion, shredded cheese, and a squeeze of fresh lime juice for added zing!
8. Serve and Enjoy:
Enjoy your delicious homemade Mexican shredded beef tacos! They’re perfect for a family dinner or a gathering with friends. Bon appétit!
Can I Use a Different Cut of Beef?
Absolutely! You can use flank steak, brisket, or even sirloin for this recipe. Just be aware that cooking times may vary slightly depending on the cut; tougher cuts typically require longer cooking for optimal shredding.
How Can I Make This Recipe Spicier?
If you like it hot, consider adding more cayenne pepper or some chopped jalapeños to the beef while cooking. You can also serve the tacos with spicy salsa or hot sauce for an extra kick!
Can I Prepare This Recipe in Advance?
Yes! You can prepare the beef a day ahead. Just cook it as instructed, let it cool, and store it in an airtight container in the fridge. When ready to serve, reheat it gently either on the stovetop or in the microwave, then assemble your tacos.
How to Store Leftover Beef?
Store any leftover shredded beef in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the beef in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before reheating!
