Cooked - Shredded Beef Tacos

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Shredded Beef Tacos

6.0

3-5 lb Chuck Roast (Arm, Shoulder or Rump Roast will also work)

Salt and Pepper to season the roast

1 tbs Avocado Oil or any other neutral oil

7 oz Can of Chipotle Sauce

1 Cup Beef Broth

1 tbs Garlic Powder

1 tbs Onion Powder

1 tbs Cumin

1 tbs Chili Powder

1 tbs Mexican Oregano

A pinch of Nutmeg

25-30 Corn Tortillas (Small Flour tortillas will also work)

16 oz Bag of Chihuahua Cheese (this can be found in the Mexican cheese section. Mozzarella would be a good substitute)

Pico De Gallo (optional for topping)

Chopped Fresh Cilantro (optional for topping)

Generously season both sides of your roast with salt and pepper.
Add the oil to a skillet over medium high heat. Sear the roast on both sides. Remove it from the pan and place it in the bottom of the crockpot.
Mix all of the seasonings listed above and sprinkle on top of the roast, followed by the chipotle sauce and beef broth. Cover and cook on high for 6-8 hours or low for 7-10.
Once the meat is cooked, remove it from the crockpot and shred it up.
Dip the tortillas in the juice left in the crockpot and add them to a skillet over medium/high heat. Place a layer of cheese and a spoonful or 2 of the shredded beef on each one. Fold in half and cook until golden brown and crispy.
Fill with your favorite toppings and enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🌮Tacos

Cuisine🇲🇽Mexican

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 4h

Created 29 weeks ago

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