Mexican Shredded Beef Tacos Slow Cooker Recipe

Juicy beef chuck roast slow cooks with enchilada sauce, garlic, and spices until fall-apart tender, then gets tucked into corn tortillas with creamy queso dip, pickled onions, cilantro, and hot sauce for the ultimate taco night. 

Prep Time
10 minutes
Cook Time
9 hours
Servings
6
Ingredients:

    For the shredded beef:

    • 3 1/2 pounds beef chuck roast
    • 1 large white onion, roughly chopped
    • 4 garlic cloves, whole
    • 3 cups green enchilada sauce
    • 2 teaspoons kosher salt
    • 1 tablespoon ground cumin
    • 1 teaspoon smoked paprika
    • 1 teaspoon garlic powder
    • 1/2 teaspoon dried oregano
    • 2 tablespoons red wine vinegar

    For the queso dip:

    • 16 ounces queso bálano veleta (or similar melting cheese)
    • 1/4 cup mild salsa
    • 1/4 cup milk
    • Pinch of salt

    For serving:

    • Corn tortillas
    • Pink pickled onions
    • Fresh cilantro
    • Hot sauce

Instructions:

  1. Add all shredded beef ingredients to your Crock-Pot® Slow Cooker. Stir to combine. Cover and cook on HIGH for 9 to 10 hours, or until beef is fall-apart tender.
  2. Thirty minutes before serving, add queso dip ingredients to a small slow cooker. Cover and cook, stirring once at 15 minutes, until smooth and creamy.
  3. Shred beef directly in the slow cooker.
  4. Assemble tacos with beef, queso dip, pickled onions, cilantro, and hot sauce. Enjoy!

Recipe by: @grilledcheesesocial

Lunch And Dinner
Latin and Spanish
Beef
Slow Cooker