These loaded shredded beef tacos are definitely at the top of my list of favorite foods. This recipe for shredded beef tacos yields perfectly tender, wonderfully seasoned and flavorful beef. I cook almost all my meat in the slow cooker because it basically guarantees tender meat, slow and low. I’ve mentioned before Mexican food is one of my favorites. Good Mexican food is never skimpy on flavors and its flavors are so distinct. This recipe for shredded beef is so versatile. The beef can be used for tacos, enchiladas, taquitos or burritos. That is one of my favorite things about this recipe. It yields a lot of shredded beef, so I get dinner for more than one night out of it. I usually always do tacos the first night then enchiladas or taquitos the next. I love these tacos served along with Mexican rice and homeade refried or black beans. It makes a meal fit to make someone believe they are dining at an amazing Mexican restaurant. Did I mention how easy this beef is to make? You’ve got to love that!
If you love these tacos then you may also want to try my recipe for Shredded Chicken Tacos (a Cafe Rio Copycat recipe).
- 1 (2.5 lb) chuck roast
- 1 (14 oz) can beef broth
- 1 1/2 Tbsp chili powder
- 1/2 Tbsp cumin
- 1/2 Tbsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp freshly cracked black pepper
- Juice of 1 lime
- Warmed corn tortillas or warmed fresh flour tortillas*
- Green or Iceburg lettuce, chopped
- Monterrey Jack or Cheddar cheese, shredded
- Guacamole or diced avocados
- Sour cream
- Fresh salsa
- Freshly squeezed lime juice
- Hot sauce
- In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice. Sprinkle roast with spice mixture. Cover slow cooker with lid and cook on low heat 8-10 hours. Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker. Cover with lid and cook additional 30 minutes. Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander. Serve with desired toppings.
- I use two different kinds of tortillas when I make these tacos. Most of the time I use corn tortillas but I also love these tacos using fresh flour tortillas. For the corn tortillas, I heat a griddle over medium high heat then I make a mixture of a few tablespoons extra virgin olive oil and a few tablespoons vegetable oil, then I baste the oil mixture on the tortilla and cook each side until golden on each side. Then move tortilla to a plate lined with a paper towels to soak up extra oil.