These Crock Pot Mexican Shredded Beef Tacos are a fun and tasty way to spice up dinner! You just toss beef and seasonings into the slow cooker, and let it do all the work.
The beef becomes super tender and packed with flavor. I love loading mine up with toppings—avocado, cheese, and salsa are my favorites. Yum!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking as it becomes tender and flavorful. If you can’t find chuck roast, flank steak or brisket can work as good substitutes. Just remember, they might require slightly different cooking times.
Olive Oil: Olive oil is great for searing the beef, but you can use vegetable oil or avocado oil if you need a different option. They have higher smoke points, making them great for high heat.
Onion and Garlic: I love using yellow onions for their sweetness. If you’re in a pinch, white or even red onions will also work. If you don’t have fresh garlic, garlic powder can be used—1/8 teaspoon equals one clove of fresh garlic.
Spices (Chili Powder, Cumin, Paprika, Oregano): These spices add rich flavor. You can adjust the quantities based on your heat preference. Alternatively, taco seasoning can replace all the spices if you have it handy.
How Do You Achieve Perfectly Searing the Beef?
Searing the beef is crucial for building flavor. Here’s how to do it right:
- Start with a hot skillet to get a good brown crust. A medium-high heat is ideal.
- Don’t overcrowd the pan; work in batches if necessary to ensure even searing.
- Let it cook without moving it for a few minutes—resist the urge to check too soon!
- Once browned, patiently transfer the roast to the Crock Pot. This step locks in the juices and enhances the beef’s overall flavor.
How to Make Crock Pot Mexican Shredded Beef Tacos
Ingredients You’ll Need:
For the Beef:
- 3-4 lbs beef chuck roast
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes with green chiles
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Seasoning:
For Serving:
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 cup shredded cheese (cheddar or Mexican blend)
- Corn or flour tortillas
- Lime wedges (for serving)
- Chopped red onion (for serving)
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and 8 hours for cooking in the Crock Pot. You’ll spend a little time prepping the ingredients and then let the slow cooker do the work. By the end of the day, you’ll have yummy tacos to enjoy!
Step-by-Step Instructions:
1. Sear the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. Once it’s hot, add the beef chuck roast and sear it on all sides until browned. This should take about 3-4 minutes per side. Once it’s nicely browned, transfer the roast to your Crock Pot.
2. Prepare the Vegetables:
In the same skillet, toss in the diced onion. Cook the onion for about 4-5 minutes until it becomes translucent. Then, add the minced garlic and sauté for another minute. Pour this delicious mixture over the beef in the Crock Pot.
3. Mix the Seasonings:
Grab a bowl and mix together the beef broth, diced tomatoes (make sure to include their juices), chili powder, cumin, paprika, oregano, salt, and black pepper. Pour this seasoned mixture over the beef in the Crock Pot for a burst of flavor!
4. Cook the Beef:
Now, cover the Crock Pot and set it to cook on low for about 8 hours. You’ll know it’s ready when the beef is super tender and easily shreds with a fork—so tasty!
5. Shred the Beef:
Once the cooking time is up, carefully remove the beef from the Crock Pot. Use two forks to shred the beef into bite-sized pieces. Return the shredded beef to the pot and give it a good mix with all those tasty juices.
6. Assemble Tacos:
To assemble the tacos, warm your tortillas in a dry skillet or microwave. Fill each tortilla with a generous amount of shredded beef, then top with fresh cilantro, shredded cheese, diced red onion, and a squeeze of lime juice for that extra zing!
7. Serve:
Serve your delicious tacos right away with lime wedges on the side. Enjoy every bite of your mouthwatering Mexican Shredded Beef Tacos!
Can I Use Another Cut of Beef?
Absolutely! You can use brisket, tri-tip, or even flank steak in place of chuck roast. Just keep in mind that different cuts may affect the cooking time and texture, so adjust accordingly. Leaner cuts might result in less juicy tacos, so consider adding a bit more broth if needed.
Can I Make This Recipe Without Searing the Beef?
Yes, you can skip searing if you’re short on time! The beef will still be flavorful, but searing adds a nice depth to the flavor and enhances the overall taste. If you decide to skip this step, just season the beef before placing it in the Crock Pot.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm it in the microwave or on the stove. You can also freeze the shredded beef for up to 3 months, making it easy to enjoy later!
Can I Customize the Spices?
Definitely! Feel free to adjust the spice levels to your taste. If you prefer milder tacos, reduce the chili powder or skip the spicy diced tomatoes. For a kick, you can add jalapeños or hotter chili powders. Just be sure to taste as you go!
