Incredibly Easy 8-Hour Crock Pot Mexican Shredded Beef Tacos
Easy slow-cooked Mexican shredded beef for tacos. Tender, flavorful, and perfect for gatherings.
- Prep Time: 15 mins
- Cook Time: 8 hours
- Total Time: 8 hours 15 mins
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Lactose
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 cup beef broth
- 1/4 cup lime juice
- 2 chipotle peppers in adobo sauce
- 1 onion, sliced
- 4 garlic cloves, minced
Instructions
- Season beef with salt, pepper, cumin, chili powder, garlic powder, onion powder, and paprika.
- Heat olive oil in a skillet over medium-high heat. Sear beef on all sides.
- Transfer beef to slow cooker. Add beef broth, lime juice, chipotle peppers, onion, and garlic.
- Cook on low for 8 hours or high for 4 hours.
- Shred beef with forks and mix with juices.
- Serve in warm tortillas with your favorite toppings.
Notes
- Use corn tortillas for authentic flavor.
- Top with cilantro, onion, lime, and salsa.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 1g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg