Shredded Beef Tacos
These flavorful shredded beef tacos feature slow-cooked beef in a rich blend of spices, perfect for customizable meals that everyone will love.
Ingredients
- 3-5 lbs chuck roast
- to taste salt and pepper
- 1 tablespoon avocado oil
- 7 oz can of chipotle sauce
- 1 cup beef broth
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon Mexican oregano
- a pinch nutmeg
- 25-30 pieces corn tortillas
- 16 oz Chihuahua cheese
- to taste pico de gallo (optional for topping)
- to taste chopped fresh cilantro (optional for topping)
Instructions
- Season both sides of the chuck roast with salt and pepper.
- In a skillet, heat the avocado oil over medium-high heat. Sear the roast on both sides until browned, then remove from skillet.
- Place the seared roast in the crockpot.
- Mix garlic powder, onion powder, cumin, chili powder, Mexican oregano, and nutmeg in a bowl. Sprinkle the mixture over the roast.
- Pour the chipotle sauce and beef broth over the roast.
- Cover and cook on high for 6-8 hours or on low for 7-10 hours.
- Once cooked, shred the beef with two forks and mix it back into the juices.
- Dip corn tortillas into the juices and then heat in a skillet until golden brown.
- Assemble tacos by adding cheese and shredded beef to each tortilla, folding them in half. Serve with pico de gallo and cilantro.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Enjoy these tasty tacos at your next gathering!