Description
This Crockpot Shredded Beef Tacos recipe delivers tender, flavorful beef cooked low and slow in a rich enchilada sauce and street taco seasoning. Perfectly seared chuck roast is slow-cooked to melt-in-your-mouth tenderness, then shredded and simmered to soak up all the delicious juices. Served on warm white corn tortillas and topped with melty Chihuahua cheese, fresh cilantro, lime wedges, and pico de gallo, these tacos are a guaranteed crowd-pleaser for any taco night.
Ingredients
Scale
Main Ingredients
- 3 Tablespoons Olive Oil
- 3 lb Chuck Roast
- 28 oz can Enchilada Sauce
- 2 packets Street Taco Seasoning (1 oz each)
- 1 cup Beef Broth
- 1 cup Onion, diced
- 20 White Corn Tortillas
- 3 cups Chihuahua Mexican Melting Cheese, shredded
- Lime wedges
- Cilantro, chopped
- Pico de Gallo
Instructions
- Prepare and Sear Beef: Trim excess fat from the chuck roast if you prefer a leaner filling. Heat a skillet over medium heat and add olive oil. Coat the chuck roast evenly with the taco seasoning packets. Sear the roast in the hot skillet for 3-5 minutes per side until nicely charred and fragrant, which adds depth of flavor to the final dish.
- Place in Crockpot: Transfer the seared chuck roast to the crockpot. Pour the enchilada sauce evenly over the roast. Add the beef broth and scatter the diced onions around the roast to enhance flavor and moisture during slow cooking.
- Slow Cook the Beef: Cover the crockpot and cook on low for 8 hours or on high for 4-5 hours. The beef should become extremely tender and easy to shred with a fork by the end of cooking.
- Shred the Meat: Remove the beef from the crockpot and shred thoroughly with two forks. Return the shredded beef to the crockpot and mix well into the sauce, allowing it to soak for an additional 10-20 minutes to absorb maximum flavor.
- Prepare Tortillas: Ladle some of the beef juices into a shallow dish. Heat a skillet over medium heat. Dip each tortilla into the beef juices, coating both sides thoroughly, to infuse flavor and soften the tortillas for cooking.
- Cook Tacos: Place two coated tortillas flat in the skillet. Add a generous portion of shredded beef and sprinkle with shredded Chihuahua cheese. Fold each tortilla over and cook each side for about 1 minute until golden and lightly charred, which melts the cheese and crisps the tortillas slightly.
- Serve: Serve the tacos hot, garnished with fresh lime wedges, chopped cilantro, and pico de gallo. Allow guests to add their preferred toppings as desired.
Notes
- For a leaner dish, trim excess fat from the chuck roast before cooking.
- Searing the beef before slow cooking enhances flavor through caramelization.
- You can substitute white corn tortillas with flour tortillas if preferred.
- Letting the shredded beef soak in the cooking juices after shredding helps deepen the flavors.
- Use fresh pico de gallo for a bright, fresh topping that complements the rich beef.
