This recipe for shredded beef tacos yields perfectly tender, wonderfully seasoned and flavourful beef. It is so versatile the beef can be used for tacos, enchiladas, taquitos or burritos.
- 1 (2.5 lb) chuck roast
- 1 (14 oz) can beef broth
- 1 1/2 Tbsp chili powder
- 1/2 Tbsp cumin
- 1/2 Tbsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp freshly cracked black pepper
- Juice of 1 lime
- In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper.
- Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice. Sprinkle roast with spice mixture. Cover slow cooker with lid and cook on low heat 8-10 hours.
- Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker. Cover with lid and cook additional 30 minutes. Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander. Serve with desired toppings.
Serve with Warmed corn tortillas or warmed fresh flour tortillas, Green or Iceburg lettuce, chopped; Monterrey Jack or Cheddar cheese, shredded; Guacamole or diced avocados; Sour cream; Fresh salsa; Cilantro; Freshly squeezed lime juice; Hot sauce.
For step-by-step instructions for this recipe and more, visit Cooking Classy.