Mexican Shredded Beef Tacos
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5.0
21 reviews
Excellent
Mexican Shredded Beef Tacos
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Tender, juicy shredded beef tacos made in a slow cooker. These chuck roast tacos with guacamole are an easy weeknight dinner recipe.
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Ingredients
- 2 1/2 to 3 lbs chuck roast
- 2 teaspoons salt
- 1 1/2 teaspoons pepper
- 1 to 2 Jalapeno peppers (diced and deseeded)
- 1 large onion (diced)
- 1/4 cup fresh lime juice
- 1/4 to 1/3 cup fresh orange juice
- 2 Tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- (1) ounce can Rotel tomatoes with green chilies
- 1 cup beef broth (optional)
- 16 corn tortillas
Guacamole:
- 1 recipe guacamole Guacamole Recipe
Toppings:
- Salsa, Guacamole, White Onion, Cilantro, Cotija Cheese, Mexican Crema
Instructions
Slow Cooker Method:
- Season & Sear (Optional): Generously sprinkle salt and pepper ver the chuck roast. If you want extra flavor, sear it in a hot skillet with a little oil until browned on all sides (about 2 minutes per side).
- Place the sliced onions, garlic, diced jalapeños, and Rotel tomatoes in the bottom. Lay the beef roast on top. Pour in lime juice, orange juice, and any broth if desired.
- Sprinkle chili powder and cumin over the roast.Cook Low & Slow: Cover and cook on LOW for 8–10 hours (or HIGH for 4–6 hours, though LOW is recommended for maximum tenderness).
- Once the beef is fork-tender, remove it from the slow cooker. Shred using two forks. Return shredded beef to the cooker to soak up those delicious juices and to keep it from drying out. Taste for seasonings and add more salt and pepper as needed.
Oven Method:
- Preheat: Set oven to 300 degrees. Season and sear the roast in a Dutch oven or oven-safe pot. Add onions, garlic, jalapeños, Rotel tomatoes, lime & orange juice, and spices around the beef. Cover tightly with a lid or foil. I like to cook beef pot roast in a dutch oven with a lid. Roast for 3 1/2 to 4 hours, or until the beef easily shreds with a fork. If it isn't easily shredding, place it back in the oven to cook longer.
- Shred & Serve: Remove from pot, shred, and mix back into the sauce before serving. Taste for seasonings and add more salt and pepper to taste.
- Warm corn tortillas. Lightly oil or spray a skillet with non-stick cooking spray over medium heat. Warm each tortilla for about 30 seconds per side. Microwave Method: Wrap tortillas in a damp paper towel, microwave for about 30 seconds.
- Spread homemade guacamole on bottom of the tortilla. Top with shredded beef. Optional: top with diced onion, cilantro, and fresh salsa.
Notes
- TOPPING IDEAS:
- Fresh Cilantro & Diced Onions
- Shredded Cheese (ie: Mexican blend, Cotija, or cheddar)
- Guacamole or Avocado Slices
- Sour Cream or Mexican Crema
- Pico de Gallo or Salsa
- Pickled Jalapeños for extra heat
Nutrition Information
Show Details
Calories
196kcal
(10%)
Carbohydrates
14g
(5%)
Protein
16g
(32%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
49mg
(16%)
Sodium
448mg
(19%)
Potassium
345mg
(10%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
335IU
(7%)
Vitamin C
4mg
(4%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 49mg | 16% |
| Sodium | 448mg | 19% |
| Potassium | 345mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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