Shredded Beef 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 TACOS WITH LIME

Steps:

• Whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. Add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight.
• Bring beef to room temperature, about 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Transfer beef and lime juice marinade to a large baking dish. Add beef stock and cover baking dish with aluminum foil.
• Bake in preheated oven until beef is very tender, about 2 1/2 hours. Allow meat to rest for 10 minutes before shredding with 2 forks. Drain and discard about 80% of liquid from meat and season with salt before serving.

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!