We are a family obsessed with Tacos and taco dishes! We have them AT LEAST once a week! They are something the whole family loves and can be thrown together rather easily. We love these Chicken Tacos, these Buffalo Chicken Tacos, Taco Boats, and my kids’ favorite Arroz Con Pollo (Cheesy Chicken and Rice.) And a whole plethora of other taco dishes! These Shredded Beef Tacos now hold first place with my kids. When they were younger they didn’t like this sort of dish. But now that they are older, they absolutely love them. What I love is that I can throw the ingredients in the crockpot, and for 8 hours I am free to do anything besides worry about dinner. Not to mention how good it makes the house smell!
What is Needed To Make Shredded Beef Tacos?
- Roast Beef – I prefer chuck roast but a shoulder or arm roast would be fine also
- Seasonings – I will have them listed on the recipe card below
- Chipotle Sauce – If you are worried about the spiciness, don’t be. The amount used is not enough to make this dish spicy
- Beef Broth
- Corn or Flour Taco Shells – we prefer corn for ours
- Chihuahua cheese – or any kind of cheese you like that is a good melting cheese
- Pico De Gallo or salsa – homemade or store bought are both fine! – optional
- Cilantro – optional of course
- Any other toppings you would like to add – sour cream, guacamole, diced onions, jalapenos – all would be great!
How to Make Shredded Beef Tacos
The first thing you want to do is season your roast with salt and pepper on both sides. Be generous with the amount you put on. You are then going to sear it in a hot skillet in a neutral oil. I use avocado, but canola or vegetable are also good choices. Once you have it seared, place it in your crockpot. I used this 6 Quart Beautiful By Drew Programmable one and I ABSOLUTELY love it! You will then add the spices that are listed in the recipe below as well as the chipotle sauce and beef broth. Turn it on low and let it go for 7-8 hours!
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Once the meat is fully cooked, it should be fall apart tender! Then you want to remove it from the crockpot and shred it up. I do this using a couple forks.
Now it is time to assemble!
Get everything you need ready, this part goes rather quickly! Turn your skillet to a medium high heat. Be sure to use a good non-stick. Then you want to dunk your tortillas in the juice that is in the crockpot and put them directly in the skillet. Place some of the cheese and the roast beef on them and fry until nice and crispy!
When they are done, load them up with whatever toppings you want. As I said above, we used some fresh pico de gallo and chopped fresh cilantro and freshly squeezed lime juice.
Use the liquid left in the crockpot for dipping them in and that is all there is to it! These are so delicious, I just know that you will love them as much as we do!
If this picture doesn’t make your mouth water, I don’t know what will!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Shredded Beef Tacos
Equipment
- 1 6-8 Quart Slow Cooker
Ingredients
- 3-5 lb Chuck Roast Arm, Shoulder or Rump Roast will also work
- Salt and Pepper to season the roast
- 1 tbs Avocado Oil or any other neutral oil
- 7 oz Can of Chipotle Sauce
- 1 Cup Beef Broth
Seasonings
- 1 tbs Garlic Powder
- 1 tbs Onion Powder
- 1 tbs Cumin
- 1 tbs Chili Powder
- 1 tbs Mexican Oregano
- A pinch of Nutmeg
- 25-30 Corn Tortillas (Small Flour tortillas will also work)
- 16 oz Bag of Chihuahua Cheese this can be found in the Mexican cheese section. Mozzarella would be a good substitute
- Pico De Gallo optional for topping
- Chopped Fresh Cilantro optional for topping
Instructions
- Generously season both sides of your roast with salt and pepper
- Add the oil to a skillet over medium high heat. Sear the roast on both sides. Remove it from the pan and place it in the bottom of the crockpot.
- Mix all of the seasonings listed above and sprinkle on top of the roast, followed by the chipotle sauce and beef broth. Cover and cook on high for 6-8 hours or low for 7-10. *See notes below about cooking times
- Once the meat is cooked, remove it from the crockpot and shred it up.
- Dip the tortillas in the juice left in the crockpot and add them to a skillet over medium/high heat. Place a layer of cheese and a spoonful or 2 of the shredded beef on each one. Fold in half and cook until golden brown and crispy.
- Fill with your favorite toppings and enjoy!
Notes
If you like this recipe here are a few more you should try!
Danni Mattos
Is this the easy way to make Birria Tacos/Stew?
katherine
So glad to see you use SHREDDED BEEF and not hamburger! Ever tried a beef brisket to shred? It’s gotten difficult to find here and then the cost is often too high, but marinated, it’s good!! I tried UNCOOKED tortillas tonight for shredded chicken quesadillas, and I don’t think I will again…..too much work and not that tasty…….
cwilken
I don’t cook brisket often, but when I do it is usually during a summer cookout and we use it for sandwiches with all the good picnic side dishes!
Nikki Hazel
Check your Crock-Pot times. They are the same for high and low settings
cwilken
Oh shoot! I will definitely fix that! Thank you so much!