Description
A savory and delicious slow cooker beef taco recipe that is easy to prepare and perfect for gatherings.
Ingredients
- 3 pounds beef chuck roast, cut into large pieces
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 (14-ounce) can crushed tomatoes
- 2 tablespoons apple cider vinegar
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 3–4 dried guajillo chilies, stems and seeds removed
- 1 cup water
- 12 corn tortillas
- 1 cup fresh cilantro, chopped
- 1 cup onion, diced
- Lime wedges, for garnish
Instructions
- Begin by heating olive oil in a large skillet over medium-high heat. Add the beef chunks and sear them until they develop a rich brown crust, about 5-7 minutes. Once browned, transfer the beef to a slow cooker.
- In the same skillet, toss in the diced onion and minced garlic. Sauté until they become fragrant and translucent, roughly 3-4 minutes, then add them to the slow cooker with the beef.
- Pour in the beef broth, crushed tomatoes, apple cider vinegar, chili powder, ground cumin, oregano, smoked paprika, salt, black pepper, and cayenne pepper into the slow cooker.
- In a separate small pot, combine the dried guajillo chilies with water. Bring to a boil, then lower the heat and let it simmer for about 10 minutes. Once softened, blend the mixture until smooth and pour it into the slow cooker.
- Mix all the ingredients in the slow cooker well. Cover and let it cook on low for 8 hours or on high for 4 hours, until the beef is tender and can be easily shredded.
- After cooking, use two forks to shred the beef and stir it back into the sauce to absorb all the flavors.
- To prepare the tacos, warm the corn tortillas in a dry skillet over medium heat until pliable. Fill each tortilla generously with the shredded beef, then top with fresh cilantro and diced onion. Serve with lime wedges for an extra zesty touch.
Notes
- For those who enjoy a spicier flavor, consider adding more cayenne pepper or including sliced jalapeños in the slow cooker.
- Experiment with a combination of meats, such as beef and pork, to create a unique taste experience.
- Prep Time: 20 minutes
- Cook Time: 8 hours on low or 4 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 330
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg