shredded beef tacos

These tacos have been a family favorite and a reader favorite for 5+ years! They're so easy to make and so flavorful! They taste just like the tacos you order at Mexican restaurants. The shredded beef makes great leftover too.

Slow Cooker Shredded Beef Tacos

(2.5 chuck

olive oil

Salt and black pepper

(14 beef broth

Tbsp chili powder

Tbsp cumin

onion powder

garlic powder

lime

Warmed corn tortillas flour tortillas

romaine lettuce

Shredded monterey jack or cheddar cheese

Guacamole or diced avocados

Sour cream

pico de gallo tomatoes

lime juice

Hot sauce

Heat olive oil in a large pot over medium-high heat. Dab both sides of beef dry with paper towels.&nbsp;

Season beef with salt and pepper (about 1 tsp salt, 3/4 tsp pepper) and sear in pot until browned on both sides, about 3 minutes each side.

Transfer beef to a 6 or 7 quart slow cooker. Pour beef broth over roast.

Sprinkle chili powder, cumin, onion and garlic powder evenly over roast. Cover slow cooker and cook on low heat 8 hours (high heat cooking is not recommend here).

Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker (season with a little more salt if needed).&nbsp;

Add in lime juice, cover with lid and cook on low an additional 5 - 10 minutes while preparing toppings and tortillas.

Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander.&nbsp;

Serve in warmed tortillas with desired toppings.

Recipe source: Cooking Classy

Use you slow cooker for the most delicious Crock Pot Shredded Beef Tacos, piled high with your favorite toppings. Made with savory and tender tri-tip, this easy-to-put-together meal is the perfect end to a busy day!

Crock Pot Shredded Beef Tacos

lbs tri-tip roast

tsp cumin

tsp sea salt

tsp black pepper

paprika

ginger

cayenne pepper

tomatoes

tomato sauce

green chilies

onion

garlic

cassava flour tortillas

toppings: shredded cheddar cheese (diced fresh tomatoes, dollop greek yogurt, lettuce, salsa, lime wedges)

Place the tri-tip in the crock pot (or in a Dutch oven if not using a crock pot).

Cover roast with the seasoning (cumin, salt, pepper, garlic powder, paprika, ground ginger, and cayenne) diced tomatoes, tomato sauce, chillies, onion, and garlic.

Cover and turn heat to Low on crock pot and cook for 8-9 hours, or until beef is tender and breaks away with fork. (If using oven, place into oven for 2-3 hours at 375 degrees).

Remove from crock pot and place tri-tip on cutting board. Discard the smashed garlic. Leave remaining juices, tomatoes, chillies and onion in pot.

Using two forks, shred the tri-tip by holding one fork steady with one hand and slowly scraping the other fork, prongs faced backwards, with your other hand away from the other fork. Transfer the shredded tri-tip to a large bowl and add the reserved cooked juices from the pot. Stir to combine.

Heat a flat skillet or griddle over medium high heat. Add a cassava flour tortilla to the pan and let the tortilla heat until it develops little bubbles. Remove from the heat (without burning your fingers!). Place desired amount of shredded tri-tip onto tortilla, followed by desired toppings (listed above in ingredients list).

Delicious shredded beef makes for the perfect shredded beef taco.

lb. roast (cross rib or sirloin tip, 4-5 lbs)

green chilies, chopped

beef broth

salt

cumin

Juices from roast

Place roast in crock-pot

Put onions on top of meat

Add remaining ingredients.

Cover and set on high for 4-5 hours and on low for 6-8 hours

Meat is done when it shreds easily with two forks.

Reserve some of the juices to pour over meat before refrigerating or freezing it.

These tacos are seriously the Best Spicy Shredded Beef Tacos you&#x27;ll ever make, plus they&#x27;re super easy to throw together. They slow-cook for hours, so they&#x27;re super tender, plus they&#x27;re served with puffy flour tortillas that are out of this world!

Best Spicy Shredded Beef Tacos

tsp salt

tsp chili powder

chuck

tbsp canola oil

tomato paste

beef stock

apple cider vinegar

4 oz can diced green chiles

flour tortillas

canola oil

Shredded pepper jack cheese

chopped cilantro

&nbsp;Mix salt, onion powder and chili powder. Evenly sprinkle it over the roast.&nbsp;

Heat a large dutch oven to a medium-high heat. Once the pan is hot, add the roast. Sear on all sides until golden brown. Remove from the pan and set aside.&nbsp;

Reduce the heat to medium and add tomato paste. Cook for one minute. Add beef stock, apple cider vinegar, cumin and green chiles. Add the roast back to the pan. Bring to a boil and reduce to a simmer, cover with a lid and continue to simmer for 3 1/2-4 hours or until meat if fork-tender.&nbsp;

Remove roast from pot and use two forks to shred meat. Add meat back to the pan.

Add canola oil to a medium, shallow skillet. Heat over a medium flame, once oil is hot (about 375 degrees), add tortilla, fry until puffed and golden brown, about 30 seconds to one minute per side. Before the tortilla cools, use tongs to fold, into a taco shell, drain on paper towels.Repeat with remaining tortillas.&nbsp;

Spoon beef into tortillas and serve with shredded cheese, tomatoes and cilantro.&nbsp;

If you&rsquo;re searching for a deliciously simple meal that instantly makes your mouth water, try making these Instant Pot&reg; brisket tacos. Seasoned with Cholula&reg; Chipotle Hot Sauce and spices like chili powder, garlic powder, smoked paprika and ground cumin, these Mexican-inspired tacos earn 10s across the board. Thanks to the Instant Pot&reg;, these brisket tacos feature fork-tender beef ready in less than an hour. Add some fresh Pico de Limo and chunky Green Pepper Guacamole, then serve with a lime wedge and a side of hot sauce. These beef tacos are sure to have everyone reaching for seconds.

Brisket Tacos

tbsp chili powder

tbsp smoked paprika

tbsps vegetable oil

boneless beef chuck

water

tbsps cholula original hot sauce divided

(8-inch) flour tortillas

pico de gallo

avocados

step 1

Mix spices and salt in small bowl. Pat beef dry with paper towels. Season evenly on all sides with spice mixture. Heat oil in Instant Pot® on SAUTÉ function. Working in batches, add beef to pot in single layer. Cook 5 minutes undisturbed. Turn beef chunks; cook 2 minutes longer or until browned. Remove from pot and repeat until all beef chunks are browned. 

step 2

Add water and onion to pot, scraping to remove any brown bits from bottom. Return beef to pot; stir to mix. Close lid. Set Valve to Seal. 

step 3

Set to cook for 45 minutes on MEAT/STEW function or until beef is tender and shreds easily. When done, quick release the pressure. Open the lid once pressure inside the pot is completely released. (Check manufacturer’s manual for safe operating instructions.)

step 4

Transfer beef to large bowl. Shred using 2 forks. Add Hot Sauce and about 1/2 cup of the cooking liquid from pot, stirring to mix well. Divide beef among tortillas. Top with pico de gallo and sliced avocado. Serve with lime wedges and additional Hot Sauce, if desired. Test Kitchen Tips: •Use the brisket to make quesadillas instead. Spread the beef evenly over a tortilla. Top with shredded cheese and another tortilla. Cook quesadilla in a skillet until cheese is melted and tortillas are golden, flipping once. •Use an air fryer or broiler to crisp up beef after shredding for charred bits, similar to carnitas.

Crock Pot Birria Tacos are tender shredded beef tacos in a corn tortilla with cheese and a rich chili consommé for dipping. Make these amazing tacos for a special occasion!

Crock Pot Birria Tacos

ancho chiles

guajillo chiles

arbol chiles

Tbsp black peppercorns

coriander seed

bay leaves

cinnamon

beef

Tbsp avocado oil

garlic (minced)

oregano

Tbsp sea salt (to taste**)

Corn Tortillas:

Mozzarella cheese cheese

Pickled red onions

Cilantro

Place the chilis in a saucepan with 3 cups of water and bring it to a full boil on the stove top. Remove the saucepan from the heat and allow the chilis to sit and rehydrate while you’re working on the rest of the recipe.

Transfer the black peppercorns, coriander seed, bay leaves and cinnamon stick to a small skillet and toast over medium-high heat for a couple of minutes. Transfer these spices to a cheesecloth and wrap in kitchen twine to create a removable spice packet. Note: If you have a mortar and pestle, you can crush the spices before making the spice packet. If you’d like, you can also grind the spices using a spice grinder and add them to the sauce directly without making a removable spice packet.

Cut the beef chuck roast into many large chunks and sprinkle all sides with sea salt.

Heat the avocado oil in a large cast iron skillet over high heat until the skillet is sizzling hot (if you have a laser thermometer, wait for the temperature of the skillet to be 400 degrees or above). Sear the chunks of beef on two sides for 3 to 4 minutes, or until a deep golden-brown crust forms. Transfer the chunks of beef to your slow cooker.

Use the same skillet to sauté the onion. Cook the onion over medium-high heat, stirring frequently, until it has softened. Add the garlic, tomato paste, ground cumin and oregano and continue cooking for another 3 minutes or until very fragrant. Transfer this mixture to the crock pot with the seared beef.

Remove any stems from the chilis and transfer the rehydrated chilis WITH the water you used to soak them into the slow cooker, along with the beef stock, apple cider vinegar, and the spice sachet. Give everything a stir and make sure the beef is covered in liquid as much as possible. Secure the lid on your slow cooker and slow cook on low heat for 8 to 10 hours.

Once the slow cooking has finished, remove the meat from the crock pot and transfer it to a cutting board. Use two forks to shred the meat to your desired consistency, then transfer it to a large bowl.

Transfer the chilis to a blender along with 2 cups of the liquid from the crock pot. Blend until completely smooth (note: you can also use an immersion blender to blend all of the braising liquid) Pour this mixture back into the crock pot. This liquid will now serve three purposes: for dipping the corn tortillas prior to frying the tacos, for pouring on the tacos during the frying process, and for serving as dipping sauce.

Heat a large cast iron skillet with a generous amount of avocado oil or canola oil over high heat. Dip corn tortillas in the birria sauce, then transfer them to the hot cast iron skillet. Immediately sprinkle the whole surface of the corn tortilla with desired amount of cheese (if adding). Place the shredded meat on one side of the tortilla, then once the cheese is melted, fold the meat side of the tortilla over, creating a taco.

Drizzle spoonfuls of sauce over the taco, then flip and repeat for the other side. Continue cooking and flipping until the taco reaches your desired level of crisp.

Serve birria tacos with pickled red onions, fresh cilantro, and a bowl or ramekin of the flavorful consommé for dipping the tacos.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1659466760/hhg1zykke78twtpagq0o.mp4

Birria Tacos are pan-fried shredded meat tacos in a corn tortilla with a rich chili sauce. Goat or beef is slow cooked in an amazing warmly-spiced sauce for an incredible explosion of flavor. 

Birria tacos originate from Mexico and consist of tender shredded meat that has been cooked slowly in a rich chili sauce then fried in a corn tortilla with more sauce poured on top. Also known as quesabirria tacos, birria de res or birria quesatacos, these blissful tacos are marvelous for special occasions.

These shredded beef tacos are flavor-packed and easy to make with a roast and a few Mexican pantry staples. Slow cook until tender, then just shred and pile into a tortilla!

Shredded Beef Tacos

beef chuck roast

water (, or beef broth)

salsa

can chopped green chiles

chili powder (, more if desired)

Add in crockpot

Place the chuck roast into a slow cooker. Pour water into the crockpot and then salt and pepper the roast.

Cook

Add the salsa, green chiles, chili powder and cumin. Place the lid on top and cook on low for 6-8 hours, or until it easily shreds.

Shred

Remove roast from crockpot and take off any fat. Shred the meat with two forks and then place back in the slow cooker. Turn to warm until ready to serve.

Serve

Place shredded beef inside a taco shell and then add your favorite toppings.&nbsp;

Top 7 shredded beef tacos recipes from across the web

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Top Tags

Slow Cooker Shredded Beef Tacos

Crock Pot Shredded Beef Tacos

Crock Pot Shredded Beef Tacos

Best Spicy Shredded Beef Tacos

Brisket Tacos

Crock Pot Birria Tacos

Shredded Beef Tacos

Top 7 shredded beef tacos recipes from across the web

The most viewed shredded beef tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Shredded Beef Tacos

Crock Pot Shredded Beef Tacos

Crock Pot Shredded Beef Tacos

Best Spicy Shredded Beef Tacos

Brisket Tacos

Crock Pot Birria Tacos

Shredded Beef Tacos

The most viewed shredded beef tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine