Slow Cooker Shredded Beef Tacos

Slow Cooker Shredded Beef Tacos

Prep Time: 10 minutes

Cook Time: 8 hours

Yield: 6-8

Ingredients

  • 2 pounds beef chuck roast
  • 1 tablespoon oil
  • salt and pepper for seasoning
  • 1 (15 ounce) can beef broth
  • 1 yellow onion, chopped
  • 1/2 tablespoon cumin
  • 2 garlic cloves, minced
  • 1 tablespoon salt
  • 4 chipotle peppers in adobo sauce, chopped plus additional adobo sauce
  • 2 whole limes, juiced
  • 2 bay leaves
  • 1/2 cup cilantro, chopped
  • 2 avocados, sliced
  • 1/2 cup crema
  • 1/2 cup cotija cheese
  • tortillas

Instructions

  1. Season the beef with salt and pepper.
  2. In a medium size pan, heat oil over medium high heat. Sear both sides of the beef for 2 minutes. Remove and set aside.
  3. In a medium size bowl, stir together broth, onions, cumin, garlic, salt, chipotle peppers, lime juice, and bay leaves.
  4. Transfer beef to a slow cooker. Pour the beef broth mixture over the meat.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  6. Shred beef with two forks.
  7. Serve beef in warmed tortillas topped with cilantro, avocado, crema, and cotija cheese.
http://www.christyvega.com/eat/slow-cooker-shredded-beef-tacos/

Save

Save