Monday, July 04, 2016

Crock Pot Shredded Beef Street Tacos

So I'm coming back to my long neglected blog with a recipe to blow your taste buds out of the water! Hands down, this is a new family favorite! For clean up purposes, I really like the slow cooker bags by Reynolds.


  • 2 TBS olive oil
  • 3 lbs boneless chuck roast
  • 3 tsp chili powder
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1 c. beef stock
  • 3 TBS tomato paste
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 yellow onion, diced
  • 4 cloves of garlic, minced
  • 5 oz. green enchilada sauce
  • guacamole/avacado (your preference)
  • cojita cheese
  • cilantro
  • lime
  • pico de gallo

  1. Mix chili powder, cumin, and paprika in a small bowl. Rub into the chuck roast on both sides. 
  2.  Add olive oil to a large nonstick pan and heat over medium-high. Sear the roast for 2-3 minutes on each side, until golden brown. Transfer meat to a slow cooker.
  3. In the pan you seared the meat in, add the beef stock, simmering on low; scrape the bits of browned meat up. If you have any spices left over from the rub, add them to the simmering broth. 
  4. Add the tomato paste and chipotle. Allow to simmer for 2-3 minutes until it thickens a little. 
  5. Pour over the meat and allow to cook on low for 6-8 hours. 
  6. When the meat can shred easily it's done. Set the meat aside and discard the juices. Return the meat to slow cooker and shred it. Mix in the green enchilada sauce. Leave on warm until ready to serve.
We lightly fry some corn tortillas and top with the toppings as noted, but this works great with flour tortillas if you prefer as well. I usually serve this with a side of charro beans and spanish rice (both homemade, the packaged stuff isn't as good!)

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