Crock Pot Shredded Beef Tacos

Slow-cooked shredded beef tacos, served on crispy, toasted corn tortillas, are an easy weeknight meal or get-together bite. Plus, leftovers can be used to make nachos, burritos, enchiladas, quesadillas, and more!

Course Appetizer, Main Course

Cuisine Mexican-American

Keyword Crock Pot Shredded Beef Tacos

Prep Time 15

Cook Time 6

Toasting Tortillas 10

Total Time 6 25

Servings tacos

Calories 235kcal

Author Ang Paris

Equipment

Slow Cooker
Cutting Board
Immersion Blender optional

Ingredients

Shredded Beef

2 teaspoons guajillo chile powder
2 teaspoons dried Mexican Oregano
1 teaspoon paprika
½ teaspoon cinnamon
½ teaspoon allspice
1 teaspoon black pepper
1 teaspoon kosher salt
6 cloves fresh garlic
1 cup crushed tomatoes
1 cup white onion diced
2 tablespoons white vinegar
4 cups beef broth
4 lbs beef chuck roast

For Serving

20 small corn tortillas
red onion thinly sliced
tomatoes chopped
fresh parsley or cilantro, finely chopped (optional)

Get Recipe Ingredients

Instructions

In a small mixing bowl, combine all the seasonings.
2 teaspoons guajillo chile powder, 1 teaspoon paprika, ½ teaspoon allspice, ½ teaspoon cinnamon, 1 teaspoon kosher salt, 1 teaspoon black pepper
In a 6-quart slow cooker, add the garlic, tomatoes, onions, and liquids. Stir in the seasonings.
2 teaspoons dried Mexican Oregano, 6 cloves fresh garlic, 1 cup crushed tomatoes, 1 cup white onion, 2 tablespoons white vinegar, 4 cups beef broth
Place the chuck roast into the crock, turning to coat it in the tomato mixture.
4 lbs beef chuck roast
Cover and set the crockpot to LOW for 8 hours or HIGH for 6 hours.
Once ready, transfer the roast to a cutting board and use two forks to pull it apart.
With the meat still on the cutting board, use an immersion blender to puree the cooking liquid to make a smooth sauce (optional). Remove about 1 cup of liquid from the crockpot and place it into a shallow square baking dish.
Return the shredded beef to the crockpot and toss the beef to coat it with the remaining liquid.
Heat a large skillet or griddle to medium high heat. Lightly spray the surface with cooking spray. Dip a tortilla into the liquid until coated on both sides. Toast the tortilla 1-2 minutes until golden brown.
20 small corn tortillas
Add meat, onions, tomatoes, parsley and other toppings as desired and serve immediately.
red onion, tomatoes, fresh parsley

Notes

Ang's Recipe Tips

Remove the beef roast from the slow cooker and place it on a cutting board. Use two forks to shred the beef.
For a smoother sauce, use an immersion blender to puree the cooking liquid.
After shredding, return the meat to the slow cooker with tongs and toss it to coat the beef.

Storage

To Store: Leftover crockpot shredded beef tacos should be stored in an airtight container. Always store tortillas in a separate container, or they will become soggy. (These are my favorite airtight containers.)

To Reheat: Microwave individual portions in 30-second intervals until heated throughout.

To Freeze: Allow the beef mixture to cool completely. Transfer the mixture to a resealable freezer bag. Label and store in the freezer for up to 3 months.

To Thaw: Transfer the bag of frozen beef to the fridge and thaw overnight. For quicker thawing, place the bag into a large bowl with room-temperature water for 1-2 hours.

Nutrition