Slow-cooker Shredded Beef Tacos
From my Slow Cooker Recipes book, this slow-cooker shredded beef is very similar to Chipotle barbacoa. Beef chuck roast is cooked with a sauce made from guajillo chiles, jalapeños, onion, garlic, oregano, cumin, mustard seed and allspice, with a little vinegar and Worcestershire. Use it in burritos, tacos, potato chip nachos, on super nachos, or on a taco salad. Leftover shredded beef can be frozen in an airtight container for up to a month.
Slow Cooker shredded beef tacos recipe
Slow Cooker Mexican-Style Shredded Beef
- Yield: 10-12 1x
- 3–4 pounds beef chuck roast
- 3 dried guajillo chiles (or 2 tablespoons chili powder)
- 1 jalapeño, stem removed (de-seed for less spicy tacos)
- 1/4 small onion
- 3 tablespoons apple cider vinegar
- 3 tablespoons minced garlic (5–6 cloves garlic)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons cumin seed (or 1 teaspoon ground cumin)
- 2 teaspoons dried oregano
- 2 teaspoons mustard seed (or 1 teaspoon ground mustard seed)
- 1 teaspoon salt
- 1/4 teaspoon ground allspice (or 1 allspice berry)
- Trim excess fat from the roast and put it in the slow cooker.
- Break the stems from the guajillo chiles and shake out the seeds. Rinse the chiles and put them in a pot. Add 1 cup water and boil 5 minutes, or until soft. Drain and discard liquid.
- Put the chiles and everything else in a blender and puree.
- Pour this over the roast.
- Cover and cook 10 hours on low, or 5-6 on high or until beef is fork-tender.
- Shred the meat with two large forks and mix with the sauce.
If using chili powder rather than whole chiles, skip the boiling step and just put everything in the blender together.