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Get ready to tantalize your taste buds with this mouth-watering dish! JUICY and tender shredded beef IS the star of this slow-cooker recipe that will take your tacos to the next level. Perfect for any occasion, from casual family dinners to game-day parties and buffets. The best part? You can customize your tacos with your favorite toppings and enjoy a super versatile and easy-to-make meal that will leave you and your guests wanting more!
Oh my goodness, you won’t believe how much I adore shredded beef tacos! They are, without a doubt, my absolute favorite dish to order at Mexican restaurants or Taquerias. I experience pure culinary bliss when I eat those juicy, flavorful tacos. This shredded beef recipe makes the perfect base for my favorite tacos, and a variety of dishes like red chile beef enchiladas, quesabirria tacos, and more!
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Ingredients in Shredded Beef Tacos
- Beef – Chuck roast– Chuck roast has the luxury of adequate marbling. Marbling enriches the taste and adds moisture to the meat, making it softer once you cook it. Brisket– brisket is equally well-marbled, and most of its fat is found outside the meat.
- Juice– orange juice
- Onions– white onions
- Seasonings– chili powder, ground cumin, garlic powder, salt, and black pepper.
- Pepper– jalapeños
- Tomato paste
- Broth/Stock– Beef (chicken stock can be used)
- Tortillas – Corn or 6-inch flour tortillas
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How to Make Mexican Shredded Beef Tacos
The slow cooker does all the work in this recipe, just add ingredients and cook on low heat (8-10 hours) or high heat(4-6 hours).
When the roast is cooked, remove it from the slow cooker and shred the meat. I just grab 2 forks and shred the roast. Return to slow cooker juice and cook on low heat for 30 minutes.
Putting the Taco together
Fill the corn or flour tortilla with shredded beef, chopped cilantro, shredded lettuce, diced onions, and any of your favorite toppings or salsas.
Storing
Shredded beef, once cooked can last 3-4 days in the refrigerator if stored properly. If it’s frozen, it can last up to 3 months without losing quality.
Try these delicious toppings:
More Taco Recipes You Will Love
- Crispy Potato Tacos ( Taco Dorados de Papa)
- Easy Mexican Shrimp Tacos: Quick and Flavorful Meal
- Tacos Gobernador (Governor Tacos)
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Shredded Beef Tacos (Slow Cooker)
Ingredients
- 2.5 lb chuck roast
- 1 cup of orange juice
- 1 Tablespoon chili powder
- 2 jalapeños sliced
- 2 tsp ground cumin
- 2 Tablespoons tomato paste
- 1/2 cup diced onion
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup beef or chicken broth
- Corn Tortillas
- Chopped onions lettuce, Pico de Gallo, guacamole (optional)
Instructions
- Combine broth, orange juice, jalapeños, chili powder, tomato paste, onion, and seasonings in a slow cooker. Stir well and add the roast. Cook on low heat for 8-10 hours or on high heat for 4-6 hours.
- After cooking the roast, remove it from the slow cooker and shred the meat. Return the shredded meat to the liquid in the slow cooker and cook on high heat for an additional 15 minutes.
- Fill corn tortilla with shredded beef, and top with your favorite toppings.
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