These Crock Pot Mexican Shredded Beef Tacos are perfect for an easy dinner. Juicy beef is slow-cooked with tasty spices, making every bite packed with flavor!
Honestly, who can resist a taco? Plus, the best part is that you just set it and forget it. I love serving mine with fresh toppings like avocado and salsa. Yum!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is ideal for slow cooking due to its marbling, which makes it tender. If you’re looking for a leaner option, try using a beef brisket or even a pork shoulder for a different flavor.
Beef Broth: Homemade broth adds a deep flavor, but store-bought works too. If you’re aiming for a lighter version, vegetable broth can be a great alternative, though the taste will shift slightly.
Taco Seasoning: You can make your own using chili powder, paprika, garlic powder, and onion powder if you prefer a personal touch. This could be a fun way to adjust the spice level to your liking!
Tortillas: Corn tortillas give an authentic feel, but flour tortillas are chewier and easier to handle. Choose based on your preference or dietary needs; gluten-free options are also available!
How Do I Get the Best Flavor When Searing the Beef?
Searing the beef is a crucial step for developing rich flavors. While it may seem like an extra task, it helps caramelize the surface, enhancing the taste of the final dish. Here’s how to do it successfully:
- Heat olive oil in a large skillet on medium-high heat until it shimmers.
- Season the beef with salt and pepper before placing it in the skillet.
- Sear for 3-4 minutes on each side, ensuring a nice brown crust forms. Don’t rush this step; the color adds depth to your dish!
Once seared, transfer the beef to the slow cooker right away and continue with your recipe. This step takes extra time, but the payoff is worth it in flavor!
How to Make Crock Pot Mexican Shredded Beef Tacos?
Ingredients You’ll Need:
Main Ingredients:
- 2-3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 can (10 oz) diced tomatoes with green chilies
- 2 tablespoons taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lime juice
- Corn or flour tortillas
For Garnish:
- Chopped fresh cilantro
- Sliced red onions
- Shredded cheese (cheddar or Mexican blend)
- Lime wedges, for serving
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and then you’ll let your slow cooker do the work for about 4 hours on high or 8 hours on low. Perfect for a busy day!
Step-by-Step Instructions:
1. Sear the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. While it’s heating, season the beef chuck roast with salt and pepper. Once the oil is hot, carefully add the beef to the skillet. Sear each side for about 3-4 minutes, or until it’s nicely browned. This step gives your beef a great depth of flavor!
2. Transfer to the Slow Cooker:
Now, move the seared beef to the slow cooker. Add in the chopped onion, minced garlic, beef broth, diced tomatoes with green chilies, taco seasoning, and ground cumin. Give everything a good stir to combine the ingredients.
3. Slow Cook:
Cover the slow cooker with its lid and set it to cook on low for 8 hours or high for 4 hours. The beef will become tender and easy to shred during this time. You can relax or get other things done while it cooks!
4. Shred the Beef:
After cooking, carefully remove the beef from the slow cooker and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces. Return the shredded beef back to the slow cooker, add the lime juice, and stir everything together to mix well.
5. Warm the Tortillas:
To make your tacos, warm the corn or flour tortillas in a skillet or microwave. This makes them soft and pliable, perfect for filling with your delicious beef mixture.
6. Assemble the Tacos:
Take a warm tortilla and fill it with the shredded beef mixture. Be generous—this beef is packed with flavor!
7. Add the Garnishes:
Top your tacos with chopped fresh cilantro, sliced red onions, and a sprinkle of shredded cheese. These toppings add color and extra flavor.
8. Serve and Enjoy:
Finally, serve your tacos with lime wedges on the side for a zesty kick. Enjoy this hearty meal with friends and family!
Can I Use a Different Cut of Beef?
Yes! If you prefer, you can use brisket or flank steak, but keep in mind that cooking times may vary slightly. Just ensure the beef is tender by the end of the cooking process so it shreds easily!
How Can I Adjust the Spice Level?
If you like your tacos milder, you can either reduce the amount of taco seasoning or use a mild variety. Alternatively, try adding more diced tomatoes or even a tablespoon of sugar to balance out the heat if it gets too spicy.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the shredded beef and store it in the fridge for up to 3 days before serving. It also freezes well for up to 2 months. Just thaw in the fridge overnight before reheating it in a pan or microwave!
What’s the Best Way to Reheat Leftover Tacos?
The best way to reheat leftover tacos is to warm the shredded beef in a skillet over medium heat until heated through. For tortillas, warm them in a dry skillet or wrap in a damp paper towel and microwave for 15-20 seconds to soften them up again.
