Slow Cooker Shredded Beef Tacos
User Reviews
5
4 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
8 hrs
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Total Time
8 hrs 5 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Mexican
Slow Cooker Shredded Beef Tacos
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Perfect for Cinco de Mayo or any other occasion... these shredded beef tacos are amazing! The slow cooker makes these so tender and flavorful!
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Ingredients
- 2 lbs beef roast rump, chuck eye, top or bottom round, brisket, boneless, shoulder
- salt to taste
- black pepper to taste
- 6 cloves garlic
- 1/2 cup cilantro leaves
- 1 in chipotle peppers in adobo sauce plus 1 to 2 Tbsp reserved sauce (I used 3 peppers and 2 Tbsp of sauce, up to 4 peppers
- 2 Tbsp lime juice freshly squeezed
- 1 Tbsp tomato paste
- 1 Tbsp cumin
- 2 tsp chili powder
- 2 tsp garlic salt
- 1 tsp oregano dried
- 1 bay leaf
- 6 oz beef broth
- 6 oz Mexican beer
Instructions
- Liberally season beef on both sides with salt and pepper. Place in the bottom of a slow cooker.
- In a food processor, add chipotle peppers plus adobo sauce, garlic, cilantro, lime juice, tomato paste, cumin, chili powder, garlic salt, and oregano. Pulse and process until just blended.
- Using your hands, spread half of chipotle mixture over the top of the roast. Flip roast over and spread remaining mixture over other side. Pour beef broth and beer next to the roast, into the bottom of the slow cooker. Add in bay leaf. Cover and cook on LOW for 8 to 10 hours.
- Remove roast to a cutting board or large bowl and shred. Skim fat off top of cooking liquid, if necessary, and remove bay leaf. Put the beef back into the slow cooker and stir to soak up the juice, and reheat on WARM setting for 20 minutes.
- Serve on tacos, or however you desire. Leftovers can be refrigerated or frozen.
Notes
- ** Adjust the amount of chipotle peppers to your taste.** If you prefer, you can use all beef broth instead of using the beer.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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