tri tip tacos

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

garlic powder

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).

Make flavor-packed and perfectly tender shredded tri-tip tacos right in the slow cooker! Great for taco night, burritos, quesadillas, sandwiches, and more.

Slow Cooker Tri-Tip Tacos

tbsp smoked paprika (or sweet for a less smoky flavor)

tbsp ancho chili powder

oregano

tsp kosher salt

olive oil

roast,

onion, chopped

bay leaf

beef broth

Make garlic paste.

The first step is to turn the garlic into a paste. You can do this by pulsing it in a food processor, using a garlic press, or by mincing it and then pressing it into a paste using the back of your knife and a little coarse salt.

Make spice rub.

Mix the paprika, chili powder, oregano, salt, pepper, and olive oil into the garlic paste to create a rub. Cover the tri-tip with the rub.

Cook in slow cooker until tender.

Add the beef broth and onions to the slow cooker. Place tri-tip on top. Cook on low for 8 hours. Thirty minutes before the cooking is finished, remove the lid and shred the meat. Let cook, uncovered, for the final thirty minutes in the liquid.

Assemble tacos.

Serve in warm corn tortillas with all your favorite taco toppings. It can also be served over rice, as a shredded beef burrito, or in lettuce wraps.

These were Amazing!! I want them every night forever! My husband agrees

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Crock Pot Shredded Beef Tacos

Slow Cooker Tri-Tip Tacos

Top 2 tri tip tacos recipes from across the web

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

Top Tags

Crock Pot Shredded Beef Tacos

Slow Cooker Tri-Tip Tacos

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