Slow Cooker Shredded Beef Tacos

How appropriate is it that tomorrow is Cinco de Mayo and it happens to fall on a Tuesday?  Helloooooo Taco Tuesday!!  Don’t you just love it when things work out? 😀  How about some delicious and tender shredded beef tacos…. Barbacoa to be exact… sound good?

Perfect for Cinco de Mayo or any other occasion... these shredded beef tacos are amazing! The slow cooker makes these so tender and flavorful!

I don’t know about you guys, but I’m a taco freak!  I love them in all shapes, forms and sizes.  And I definitely love tacos where the meat is cooked in the slow cooker!  All the amazing flavor, hardly any of the work… gotta love that 😉

There are some really tasty flavors in these shredded beef tacos.  One of my personal favorites being chipotles in adobo sauce.  Not only is the flavor great, but I love the tiny little cans they come in, and adobo is just fun to say!

Perfect for Cinco de Mayo or any other occasion... these shredded beef tacos are amazing! The slow cooker makes these so tender and flavorful!What you’re going to do for these tacos is make a rub/paste to slather (don’t you just love the word slather?  I’m weird, I know…) all over the beef.  I let my food processor do the chopping work for me.

Perfect for Cinco de Mayo or any other occasion... these shredded beef tacos are amazing! The slow cooker makes these so tender and flavorful!Place your cut of beef in your slow cooker (I used a beef shoulder), and get to slathering that rub/paste all over the beef.  Don’t bother with a rubber spatula, use your best two tools you’ll ever have… your hands 🙂

Next pour some beef broth and Mexican beer (no Bud Light here folks, go for something authentic), into the slow cooker on the sides next to the beef.  You don’t want to pour it over the top of the beef and wash off all that rub/paste you just put on there!  Toss in a bay leaf, pop a lid on the slow cooker, set it on LOW for 8-10 hours.

Go on about your day and have zero stress about what to do for dinner… it’s already covered!  No need to go out for tacos, you’ll have a whole slow cooker full of incredible meat to make as many tacos as your heart, or stomach, desires!  Granted, we eat a LOT of tacos in this house, but we couldn’t make it through the whole slow cooker full, so I put some in a freezer bag and froze it for the next time I want these tacos.  It’s like getting several meals from one simple slow cooker recipe 😀

Perfect for Cinco de Mayo or any other occasion... these shredded beef tacos are amazing! The slow cooker makes these so tender and flavorful!Once the beef is finished cooking, and by the way, smelling insanely good, remove it to a bowl and start shredding it up.  This will be practically effortless you guys…. just gently pull at it with two forks and it’ll break right up!  If there’s a lot of fat in the liquid at the bottom of your slow cooker, go ahead and skim that off, then add the shredded beef back into the slow cooker.  Stir the meat around to get all coated in the juices and let it sit on the warm setting for about 15-20 minutes.

You can go as crazy with the toppings on these tacos as you want!  You can also serve them on flour tortillas, corn tortillas, crunchy shells, homemade soft flour tortillas… however you’d like.  I kept my toppings fairly simple for this one, as I wanted the amazing flavor of the beef to really shine… I used diced avocado, shredded monterey jack cheese, sliced red onion, chopped cilantro and a drizzle of sour cream 🙂

Perfect for Cinco de Mayo or any other occasion... these shredded beef tacos are amazing! The slow cooker makes these so tender and flavorful!I also served these with my super flavorful cilantro and citrus rice… to make it sort of a Chipotle copycat taco.

Perfect for Cinco de Mayo or any other occasion... these shredded beef tacos are amazing! The slow cooker makes these so tender and flavorful!I can’t even begin to tell you how flavorful and moist this beef is… you’ll love it!  Not only is it great in tacos, but in omelettes the next morning, quesadillas, salads, and remember, it also freezes well!

What goes better with tacos than a delicious salsa?  Try my restaurant style salsa or roasted corn and poblano salsa… they’re guaranteed to be one of your favorites!

 

I hope you all try this one, and have a great Cinco de Mayo!!

Don’t miss a new recipe, enter your email below to stay updated!

[mc4wp_form]
You can find me on Facebook, Twitter, Pinterest, and Google +, so follow me if you’d like… I love keeping in touch with all of you 🙂

Recipe adapted from Five Heart Home

Perfect for Cinco de Mayo or any other occasion... these shredded beef tacos are amazing! The slow cooker makes these so tender and flavorful!

Slow Cooker Shredded Beef Tacos

Perfect for Cinco de Mayo or any other occasion... these shredded beef tacos are amazing! The slow cooker makes these so tender and flavorful!
5 from 2 votes
Print Pin comment
Prep Time: 5 mins
Cook Time: 8 hrs
Total Time: 8 hrs 5 mins
Servings: 6 servings
Recipe Author The Chunky Chef

Ingredients

  • 2 lbs boneless beef roast (shoulder rump, chuck eye, top or bottom round, brisket)
  • Salt & pepper to taste
  • 6 cloves garlic
  • 1/2 cup cilantro leaves
  • 1 in to 4 chipotle peppers adobo plus 1 to 2 Tbsp reserved sauce (I used 3 peppers and 2 Tbsp of sauce)
  • 2 Tbsp freshly squeezed lime juice
  • 1 Tbsp tomato paste
  • 1 Tbsp cumin
  • 2 tsp chili powder
  • 2 tsp garlic salt
  • 1 tsp dried oregano
  • 1 bay leaf
  • 6 oz beef broth
  • 6 oz Mexican beer

Instructions

  • Liberally season beef on both sides with salt and pepper. Place in the bottom of a slow cooker.
  • In a food processor, add chipotle peppers plus adobo sauce, garlic, cilantro, lime juice, tomato paste, cumin, chili powder, garlic salt, and oregano. Pulse and process until just blended.
  • Using your hands, spread half of chipotle mixture over the top of the roast. Flip roast over and spread remaining mixture over other side. Pour beef broth and beer next to the roast, into the bottom of the slow cooker. Add in bay leaf. Cover and cook on LOW for 8 to 10 hours.
  • Remove roast to a cutting board or large bowl and shred. Skim fat off top of cooking liquid, if necessary, and remove bay leaf. Put the beef back into the slow cooker and stir to soak up the juice, and reheat on WARM setting for 20 minutes.
  • Serve on tacos, or however you desire. Leftovers can be refrigerated or frozen.

Notes

** Adjust the amount of chipotle peppers to your taste.
** If you prefer, you can use all beef broth instead of using the beer.
Are We Friends on Pinterest?Follow me for more great recipes! The Chunky Chef!

 

Linked to Made By You Monday | Melt in Your Mouth Mondays | Munching Mondays | Tickle My Tastebuds Tuesdays | Try a New Recipe Tuesday | Take A Look Tuesday | Totally Talented Tuesdays | Lou Lou Girls Fabulous Party | Simple Suppers | What’s Cooking Wednesdays | Whimsy Wednesdays | The Wednesday Roundup | Wordless Wednesday | Showcase Your Talent Thursdays | Full Plate Thursdays | Favorite Things Blog Hop | Foodie Fridays | Fiesta Fridays | Pure Blog Love | Pin Junkie Pin Party | Foodie Friends Friday | Foodie Friday and Everything Else | Fresh Ideas for Your Home | Friday Favorites | Show Stopper | Best of the Weekend | Show and Tell Saturday | Link Party Palooza

Perfect for Cinco de Mayo or any other occasion... these shredded beef tacos are amazing! The slow cooker makes these so tender and flavorful!

Leave a Reply

Your email address will not be published. Required fields are marked *

36 comments on “Slow Cooker Shredded Beef Tacos”

  1. This was absolutely delicious!!! Everyone loved it!!!

  2. I’m loving this! I’m always so impressed by your masterpieces. Pinned and tweeted. We appreciate you taking the time to party with us. I hope to see you on tonight at 7. Happy Monday! Lou Lou Girls

  3. YUM!! these sound delicious. Cant wait to give them a try… I will have to fake the slow cooker but thats ok I will make it work!
    Thanks for sharing
    Stef

  4. Your tacos make me hungry even though it’s 10 am and I have just finished my breakfast!

  5. That pulled beef looks insane Amanda!! I love the spices you’ve used and can’t wait to try it! Pinning 🙂
    We wanted to have tacos for Cinco de Mayo too, but we ended up having tostadas! I was inspired by all the cinco de mayo posts though!

  6. This sounds great, so nice and tasty and always good when it is easy! Thanks for sharing with Fiesta Friday.

  7. Great flavor for these awesome Tacos! Hope you have a very special Mothers Day weekend and thanks so much for sharing with Full Plate Thursday this week.
    Miz Helen

  8. These look absolutely delicious!! Thanks for bringing them to FF! 🙂

  9. Yum! This looks like the perfect weekend meal – will be making this one very soon!

  10. These look so yummy! I love using the slow cooker, so I’ll definitely be adding these to our lineup (especially since Chipotle has recently become our favorite new restaurant and that rice you mentioned sounds AWESOME!).

  11. This looks AMAZING! I’m so glad I stopped by from the Thurs Fav Things Blog Hop. I cannot wait to try this one. Your picture are absolutely scrumptious too; roaming all over your blog – love it! Carrie, A Mother’s Shadow

  12. That looks so yummy! We love any kind of tacos, and I LOVE crock pot dinners. I use mine all the time! 🙂

  13. tacos are always a big hit and when you can use a slow cooker, even better. It all looks amazing.

  14. I love tacos and these look perfect 🙂

  15. I’m basically drooling all over myself for these! They look amazing!

  16. Yum, awesome, love, pinned. You always make me so hungry 🙂

  17. Oh yeaaaahhhh! Perfect timing for Cinco De Mayo and Taco Tuesday….!! YUM!!! Making this in the slow cooker is perfect for this time of year because it won’t get hot in the kitchen!! Adobo Adobo Adobo!! (That was fun 😉 )

    • Thank you chica!!! You’re so right… I always get hot when I cook anyway, so this time of year I try not to heat up my kitchen TOO much 🙂 Woohoo, love saying Adobo 😉

  18. This sounds delicious! I love the no fuss recipe.