Have you ever made something and you can’t believe how good it tastes? Then brace yourself for this: shredded beef tacos. These tantalizingly tasty treats were AHHH-mazing, and everyone came back for seconds and thirds.
Now, I’m a Texas girl and love my Tex-Mex ground beef crispy tacos more than anything, but these shredded melt-in- your-mouth variations on the theme made my heart swoon – and I think they’ll do that to you, too.
Best part: it’s EASY. Here’s another one-pot meal . . . made in the slow cooker, of course! I have Holly over at Life in the Lofthouse to thank for turning me on to this recipe. And I’m here to spread the good news and get more believers!
My slight variation to the recipe involves rubbing and massaging spices into the meat first, then covering with beef broth and lime juice. After 8-10 hours of cooking, I shred the meat directly inside the slow cooker and let the meat simmer for 30 minutes or more before serving.
Shredded Beef Tacos
1 (2.5lb.) chuck roast – I have also used a large flank or skirt steak
1 ½ Tablespoon ground cumin
½ Tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon pepper
1 14oz. can beef broth juice of 1 lime
Spray slow cooker with cooking spray.
In a small bowl, whisk together all the dry spices.
Massage spices into meat.
Place meat in slow cooker and cover with beef broth and lime juice.
Cook on low heat for 8-10 hours (or on high for 5-6 hours).
Shred meat in slow cooker and let simmer in juices for another 30 minutes.
Remove meat with tongs & serve.