Shredded Beef Rolled Tacos Recipes

NO FUSS SHREDDED BEEF TACOS

Steps:

• Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
• Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
• Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
• Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.

SHREDDED BEEF ROLLED TACOS

Steps:

• 1. Place chuck roast in crockpot, add garlic, onion soup mix and pepper. Cover with water and cook on high overnight. You could even add a can of green chilli or jalapeño depending on your taste.
• 2. Take roast out, shred and place in colander to drain. Get as much liquid put of the meat as possible.
• 3. Heat a small amount of oil in a pan and dip the corn tortillas in to soften. If you are using flour tortillas you can skip this step. Don't cook too long. Take out tortilla, blot off excess oil and roll meat inside. Set aside and do remaining tortillas and meat until gone.
• 4. Heat 3 Inchest of oil in a frying pan to 375°. Taking tongs pick up tacos holding them closed with the tongs and hold under oil until they are hard enough to stay closed. Let cook a couple more minutes until crisp. Place on paper towel to drain .
• 5. Place a bed of shredded lettuce on a plate, top with tacos, guacamole, sour cream and hot sauce if desired. Enjoy!

SLOW COOKED SHREDDED BEEF TACOS

Steps:

• Place beef and onion in slow cooker.
• Combine water and seasoning mix in small bowl.
• Pour over beef and onion.
• Cook on LOW for 6-8 hours or until tender.
• Shred beef with two forks.
• Place beef in large bowl.
• Stir in taco sauce and chiles.
• Fill warmed taco shells with beef mixture.
• Top with lettuce, tomato,cheese, and sour cream.

SHREDDED BEEF TACOS

Steps:

• In the crockpot, mix taco seasoning, onion and enough water to cover your roast- then add your roast and cook on high for 6 hours or low for 8 to 10 hours. Once the meat is done, use a fork to shred it and place back into the crockpot.
• For the garnish mix the radishes, green onions and cilantro in a container with lid and shake to mix thoroughly. You can mix this up right before meal time or make it early and just chill until you are ready to serve.
• The tortillas should be done close to meal time. Using a small fry pan, heat oil on a medium high heat until hot. Fry the tortillas one at a time because they cook quickly. Using tongs place tortilla in the oil on one side for 1 to 2 seconds then flip it over and fold in half- use the tongs to gently spread the shell open. Fry that side for about 15 seconds and then flip the shell over and fry for about 15 seconds. Place the shell on a plate with a couple of paper towels and salt lightly while still hot.
• Use a slotted spoon to put meat into the shells and then top with the garnish and other toppings to your taste- cheese, tomato, salsa, jalepenos, etc. Enjoy!

SHREDDED BEEF TACOS

Steps:

• Trim fat from beef and discard.
• In a slow cooker, combine meat and remaining ingredients. Cover and cook on low for 8 hours or until meat is very tender. Remove meat from slow cooker and shred the meat with two forks.
• Combine 3/4 cups of cooking juices to the shredded meat.
• Make your own tacos and enjoy!