Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 12 Servings
These Mexican Shredded Beef Tacos are total crowd-pleasers! Made with simple ingredients, these delicious treats never fail to make our gathering extra special! This is a chuck roast cooked in a delicious sauce for more than 8 hours! Just imagine how it would taste in all those hours! Anyway, I know for sure that you are going to love this dish. Invite your friends over and surprise them with these meaty treats! You don’t need to worry about leftovers because there will be none! Don’t forget to share this recipe with everyone. Enjoy!
Ingredients:
1 c beef broth
1/2 teaspoon salt
3 pounds beef chuck roast
1 tablespoon ground mild chili powder
1 white onion, diced
4 ounces tomato paste
1 teaspoon ground cumin
Optional/Toppings:
diced onions
cilantro
Cotija cheese
12 tortillas a
Directions:
Add the onions to the bottom of a 6-quart Crockpot and spread them evenly. Lay the chuck roast on top.
In a mixing bowl, add the seasonings, tomato paste, and beef broth. Stir everything until well incorporated.
Add the sauce mixture on top of the chuck roast in the crockpot. Make sure to cover it well.
Cover and seal the Crockpot, then cook everything for about 8 hours on a low setting or 4 hours on a high setting.
When the chuck roast is fork-tender, use two forks to shred it into small cuts. Dish out!
Serve right away with tortillas and your favorite toppings. Enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Do not rush this dish. The longer it cooks, the more tender it gets!
Nutrition Facts:
Calories: 1000 kcal
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