Shredded Beef Tacos

860 mins
Serves 1
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Directions

  1. 1Season a 3–5 lb chuck roast with salt and pepper on both sides. Sear both sides in a skillet with about 1 tablespoon of oil.
  2. 2Transfer to your crockpot.
  3. 3Season with 1 tablespoon each of garlic powder, onion powder, cumin, chili powder, Mexican oregano, as well as a pinch of nutmeg.
  4. 4Add in a 7 oz can of chipotle sauce and 1 cup of beef broth.
  5. 5Cook it on low for 8 hours or high for 5–6. Once it’s done, remove the meat and shred it up.
  6. 6Dip some corn tortillas in the juice in the crockpot.
  7. 7Place in a hot skillet. Top with some Chihuahua cheese and some of the meat.
  8. 8Fry until nice and crispy.
  9. 9Once they’re done, open them up and top them with some fresh pico de gallo.
  10. 10Sprinkle on some chopped fresh cilantro.
  11. 11Sprinkle with some lime juice.
  12. 12Use some of the reserved broth for dipping.

Ingredients

  • 3 lb chuck roast
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon Mexican oregano
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 0.5 oz nutmeg
  • 7 oz chipotle sauce
  • 1 cup beef broth
  • 6 corn tortillas
  • 6 Chihuahua cheese
  • 6 pico de gallo
  • 6 cilantro
  • 1 lime

Equipment

skilletslow cookerforks