Name: Slow Cooker Mexican Shredded Beef Tacos
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 3 lbs Beef Chuck Roast; 1 cup Beef Broth; 3 peppers Chipotle Peppers in Adobo; 2 tbsp Apple Cider Vinegar; 2 tbsp Fresh Lime Juice; 4 cloves Garlic Cloves, minced; 1 tbsp Ground Cumin; 1 tbsp Dried Oregano; 2 tsp Salt; 1 tsp Black Pepper; 16 count Corn Tortillas

"Indulge in incredibly tender beef that has been slow-cooked to perfection in a smoky adobo sauce infused with cumin, garlic, and lime. These cantina-style tacos are the ultimate set-it-and-forget-it meal that yields restaurant-quality results every single time."

1 Ingredients

Qty	Item
3 lbs 1.36 kg	Beef Chuck Roast
1 cup 240 ml	Beef Broth
3 peppers 45 g	Chipotle Peppers in Adobo
2 tbsp 30 ml	Apple Cider Vinegar
2 tbsp 30 ml	Fresh Lime Juice
4 cloves 20 g	Garlic Cloves, minced
1 tbsp 6 g	Ground Cumin
1 tbsp 2 g	Dried Oregano
2 tsp 12 g	Salt
1 tsp 2 g	Black Pepper
16 count 450 g	Corn Tortillas

2 Instructions

Trim excess fat from the beef chuck roast and cut it into 4 large chunks.

In a blender or food processor, combine the beef broth, chipotle peppers, vinegar, lime juice, garlic, cumin, oregano, salt, and pepper. Pulse until the sauce is smooth.

Place the beef chunks into the slow cooker and pour the blended sauce over the top, ensuring all pieces are well-coated.

Cover and cook on 'Low' for 8-10 hours (or on 'High' for 5-6 hours) until the beef is fork-tender and falls apart easily.

Remove the beef from the slow cooker and place it on a large cutting board. Use two forks to shred the meat, removing any large pieces of fat.

Return the shredded beef to the slow cooker and toss it with the remaining juices. Let it sit for 10 minutes to soak up the flavor.

Serve the beef warm on lightly charred corn tortillas with your favorite toppings like cilantro, diced onions, and lime wedges.

·
For a crispier texture, spread the shredded beef on a baking sheet and broil for 3-5 minutes before serving.
·
Searing the beef chunks in a hot skillet before adding them to the slow cooker adds an extra layer of depth and flavor.
·
If the sauce is too thin, simmer it in a saucepan over medium heat for 10 minutes to reduce it before tossing with the shredded meat.
·
Store leftovers in the fridge with plenty of the cooking liquid to keep the meat from drying out.

? Frequently Asked Questions

Can I use a different cut of beef?

Yes, beef brisket or bottom round roast also work well, though chuck roast is preferred for its higher fat content and tenderness.

How spicy is this recipe?

It has a medium heat. For a milder version, use only one chipotle pepper and remove the seeds before blending.

Can I freeze the shredded beef?

Absolutely! It freezes beautifully in an airtight container or freezer bag for up to 3 months.

Can I make this in an Instant Pot?

Yes, cook on high pressure for 60 minutes with a natural pressure release for 15 minutes.

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Slow Cooker Mexican Shredded Beef Tacos

Recipe Details

1 Ingredients

2 Instructions

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