Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Servings: 12 people
My family is obsessed with these Mexican Shredded Beef Tacos. They enjoy designing their taco, and this recipe is just perfect! It is a total crowd pleaser and a winner!
This recipe is one of the easiest, yet most flavorful dishes you can throw together any time using your trusty crockpot. Just simmer the roast for hours to guarantee that melt-in-your-mouth goodness. When done cooking, you can add your favourite toppings and enjoy this even if you are on the go.
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I cannot remember when I learned to make these Mexican Shredded Beef Tacos, but I know that this has been my personal favourite since I was a child. I remembered my mom making this for us whenever I have tennis practice, and we need a grab-and-go lunch. She laid street tacos on a plate and top it with Cotija cheese, cilantro, slaw. It is one of my best childhood memories!
This Mexican Shredded Beef taco is a must! If you have not tried this yet, you should very soon! This will unquestionably change your life!
Ingredients
3 pounds beef chuck roast
1 white onion diced
1 c. beef broth
1 teaspoon ground cumin
4 ounces tomato paste
1/2 teaspoon salt
1 tablespoon ground mild chili powder
Optional/Toppings:
Cotija cheese
diced onions
cilantro
12 tortillas
How to make Mexican Shredded Beef Tacos for a Crowd
Step 1: In a 6-quart crockpot, lay the onions, then top with the chuck roast.
Step 2: In a measuring cup, whisk the beef broth, tomato paste, and seasonings until well combined. Pour this over the chuck roast.
Step 3: Cover the pot and set to cook for 4 hours on high or 8 hours on low.
Step 4: Using two forks, shred the cooked meat in the tomato and broth mixture.
Step 5: On tortillas, put the beef and top with your favourite toppings. Enjoy!
Nutrition Info.
Calories: 1000kcal
Ingredients
- 3 pounds beef chuck roast
- 1 white onion diced
- 1 c. beef broth
- 1 teaspoon ground cumin
- 4 ounces tomato paste
- 1/2 teaspoon salt
- 1 tablespoon ground mild chilli powder
- Optional/Toppings:
- Cotija cheese
- diced onions
- cilantro
- 12 tortillas
Instructions
Step 1: In a 6-quart crockpot, lay the onions, then top with the chuck roast.
Step 2: In a measuring cup, whisk the beef broth, tomato paste, and seasonings until well combined. Pour this over the chuck roast.
Step 3: Cover the pot and set to cook for 4 hours on high or 8 hours on low.
Step 4: Using two forks, shred the cooked meat in the tomato and broth mixture.
Step 5: On tortillas, put the beef and top with your favourite toppings. Enjoy!
