Description
Juicy, slow-cooked shredded beef infused with chipotle, cumin, garlic, and tomatoes, tucked into warm tortillas and topped with your favorite taco garnishes—this Crockpot Mexican Shredded Beef Tacos recipe makes taco night both easy and incredibly flavorful.
Ingredients
3 lbs beef chuck roast
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 onion, sliced
4 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon oregano
1/4 teaspoon cinnamon
1 tablespoon tomato paste
1 chipotle pepper in adobo, chopped
1/2 cup beef broth
1 (14.5 oz) can diced tomatoes
Juice of 1 lime
Corn or flour tortillas, for serving
Shredded lettuce (optional)
Diced tomatoes (optional)
Sour cream (optional)
Avocado (optional)
Cotija cheese (optional)
Cilantro (optional)
Instructions
1. Season the chuck roast with salt and pepper. Sear in olive oil over medium-high heat until browned on all sides.
2. Place sliced onions in the bottom of your crockpot. Add seared beef and top with garlic, chili powder, cumin, paprika, oregano, cinnamon, tomato paste, chipotle, beef broth, and diced tomatoes.
3. Cover and cook on low for 8–10 hours or high for 4–5 hours until the beef is very tender.
4. Shred the beef with two forks and stir in lime juice.
5. Serve in warmed tortillas and top with your favorite garnishes.
Notes
Always sear the beef for maximum flavor.
Use fresh lime juice at the end for brightness.
Leftovers make great burrito fillings or nacho toppings.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
Keywords: Crockpot shredded beef tacos, Mexican beef tacos, slow cooker tacos