Sometimes you just need to set it and forget it, and these shredded beef tacos are all about pushing the easy button on hectic weekday evenings. The unique blend of spices ramps up the flavor, and cooking them low-and-slow results in tender morsels with crunchy bits that taste like they were grilled over the fire. Top them off with onions, cilantro, Queso Fresco, and Mexican Crema for a weeknight meal that shines. We like this recipe because even the youngest members of the family eat every last bite.
Easy Shredded Beef Tacos
Ingredients
2 lb. chuck roast
2 TB olive oil, divided, plus extra for drizzling.
1 TB coarse salt
1 TB. onion powder
1 TB. garlic powder
2 tsp. chile powder
2 tsp. cumin
2 tsp. chipotle powder (optional - adds heat)
2 TB minced garlic
1 TB lime juice
1 TB vegetable oil
White corn tortillas
cilantro, red onion, queso fresco, and Mexican crema for toppings
Directions
Pat the chuck roast dry with paper towels. In small bowl, mix salt, onion powder, garlic powder, chile powder, and cumin. Rub the chuck roast with the spices on all sides.
Heat a cast iron skillet on medium high heat until hot. Add 1 TB of the olive oil, then add the roast and sear on all sides, about 2-3 minutes per side.
Set the crockpot on low and add the roast. Drizzle 1 TB olive oil over roast, then top with lime juice and garlic. Cook on low setting for six hours.
Meanwhile, chop cilantro and red onions and crumble the queso fresco. Place in small bowls and keep in refrigerator until ready to serve.
When roast is about 20 minutes away from being cooked, lightly fry white corn tortillas in the vegetable oil, about 10 seconds per side. Set aside.
Remove meat from crockpot and place in a baking dish. Top with the crockpot juices and shred or chop into bite-sized pieces.
Top with your choice of toppings and serve.
Commentaires