Mexican Shredded Beef Tacos (Crockpot Recipe)
These Crockpot Mexican Shredded Beef Tacos are so juicy, flavorful, and ridiculously easy to make. They're topped with a creamy queso dip, tangy pickled onions, fresh cilantro, and your favorite taco toppings — aka, the ultimate Taco Tuesday win.
Ingredients
For the Shredded Beef
- 3.5 lb Beef Chuck Roast
- 1 Large White Onion roughly chopped
- 4 Garlic Cloves whole
- 3 Cups Green Enchilada Sauce
- 2 teaspoon Kosher Salt
- 1 tablespoon Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- ½ teaspoon Oregano
- 2 tablespoon Red Wine Vinegar
For Serving the Tacos
- Corn Tortillas
- Pink Pickled Onions
- Cilantro roughly chopped
- Hot Sauce
Instructions
- OPTIONAL: Although I don't think this cooking method is completely necessary, you can make this beef taco recipe by searing the beef roast in olive oil iin a large skillet. My method requires less time but those little browned bits on the bottom fo the pan do add a little extra flavor if you have the time and energy.
- Add all the ingredients for the shredded beef to the Crockpot and stir.
- Place the lid on the Crockpot and set it on high for 9–10 hours or until the beef is fall-apart tender.
- 30 minutes before serving the beef, grab your small lunch Crock and add the ingredients for the queso dip. Put the lid on.
- Stir once at 15 minutes, then put the lid back on and stir again before serving until it’s smooth and creamy.
- Once everything is ready, carefully shred the beef and build the tacos with beef, queso dip, pickled red onions, cilantro, and hot sauce.
Did you make this recipe?Tag me on instagram @grilledcheesesocial so I can see it!