Crock Pot Mexican Shredded Beef Tacos are a tasty treat perfect for taco night! With tender beef slow-cooked in savory spices, these tacos are packed with flavor.
Who can resist juicy beef piled high on a tortilla? I love adding my favorite toppings like cheese and salsa—it’s a fiesta in every bite! 🌮
Making these tacos is a breeze—just set up the Crock Pot and let it do the work. Whether it’s a busy weeknight or a fun gathering, they’re always a hit!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking because it becomes tender and flavorful. If you need a substitute, you can use brisket or a leaner cut like sirloin, but keep in mind the texture and moisture will differ.
Onion: Chopped onions add sweetness and depth. Yellow onions are my favorite, but if you’re out, use white or red onions. They all work well!
Garlic: Fresh minced garlic infuses great flavor. For convenience, you can use garlic powder, about 1 teaspoon for every clove, but fresh is always better for taste!
Diced Tomatoes with Green Chiles: This adds a nice kick! If you prefer less heat, choose plain diced tomatoes and add a touch of jalapeño or chipotle. Canned alternatives work nicely; just be mindful of added flavors.
Spices: Chili powder, cumin, smoked paprika, and oregano are essential for that Mexican flavor. If you’re missing any, taco seasoning can be a handy alternative. Just adjust the salt to taste!
How Do I Shred Beef Easily?
Shredding beef can sometimes feel tricky, but it’s simple with the right steps. After cooking, the meat should be super tender. Here’s how to achieve it:
- Let the beef cool for a few minutes after removing it from the crock pot.
- Using two forks, hold one fork steady and use the other to pull the meat apart. Start from the thicker end where it usually shreds best.
- If the beef is not shredding easily, it might need a bit more cooking time. Just pop it back in the pot until it’s fork-tender.
Once shredded, mix it back into the sauce for the best flavor! This keeps the beef moist and packed with taste.
How to Make Crock Pot Mexican Shredded Beef Tacos
Ingredients You’ll Need:
For the Beef:
- 2 to 3 pounds beef chuck roast
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup beef broth
For Serving:
- 8 to 10 small corn or flour tortillas
- Fresh cilantro, chopped (for garnish)
- Shredded cheese (for topping)
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus cooking time which can range from 4 to 10 hours depending on whether you choose to cook it on high or low in the crock pot. The longer you cook it, the more flavorful and tender the beef will be. Perfect for a laid-back meal!
Step-by-Step Instructions:
1. Preparing the Beef:
Start by placing the beef chuck roast at the bottom of your crock pot. This will be the base of your delicious tacos!
2. Mixing the Seasoning:
In a medium-sized bowl, mix together the chopped onion, minced garlic, diced tomatoes (make sure to include their juices!), chili powder, cumin, smoked paprika, oregano, salt, pepper, and beef broth. This mixture is going to create a flavorful sauce for your beef.
3. Combining Ingredients:
Pour the tomato mixture over the beef in the crock pot, making sure the beef is well covered by the sauce. This will help infuse the flavors as it cooks.
4. Cooking the Beef:
Cover the crock pot and cook the beef on low for 8 to 10 hours or on high for 4 to 6 hours. You’ll know it’s done when the beef is tender and easily pulls apart with a fork. The wonderful aroma will fill your kitchen!
5. Shredding the Beef:
Once the beef has finished cooking, carefully take it out of the crock pot. Use two forks to shred the beef into bite-sized pieces. It should fall apart easily!
6. Mixing Back in the Sauce:
Return the shredded beef to the crock pot and mix it well with the sauce. This will make sure every piece of meat is coated in that deliciousness.
7. Heating the Tortillas:
While the beef is soaking in all the flavors, warm the tortillas in a dry skillet or in the microwave for a few seconds until they are soft and pliable.
8. Assembling the Tacos:
Now it’s time to assemble your tacos! Take a warm tortilla, add a generous portion of the shredded beef, then sprinkle fresh cilantro and some shredded cheese on top. Don’t forget to add some lime wedges on the side for squeezing over your tacos—it adds a nice touch!
9. Enjoy!
Your Crock Pot Mexican Shredded Beef Tacos are ready to enjoy! Dig in and savor every delicious bite!
Can I Use a Different Cut of Beef?
Absolutely! While chuck roast is the best choice for its marbling and flavor, you can also use brisket or round roast if you prefer. Just keep in mind that cooking times might vary slightly depending on the cut, so check for tenderness as it cooks.
What Can I Substitute for Beef Broth?
If you don’t have beef broth on hand, chicken broth or vegetable broth will work just fine. For a richer flavor, you can also use a mixture of water and a beef bouillon cube. Just ensure you adjust the seasoning as necessary!
Can I Make This Recipe Ahead of Time?
Definitely! You can prepare the beef up to 2 days in advance. After cooking, let it cool and store the shredded beef in an airtight container in the fridge. When you’re ready to serve, simply reheat it in the crock pot or on the stove.
How to Store Leftovers
Store any leftover shredded beef in an airtight container in the fridge for up to 4 days. To freeze, place the beef in a freezer-safe container, where it can last for up to 3 months. Thaw in the fridge overnight before reheating.
