Mexican Shredded Beef Tacos (Crockpot Recipe)

• porciones: 6 servings
• tiempo activo: 10 minutes
• tiempo total: 9 hours 10 minutes

Ingredientes

3 ½ lb Beef Chuck Roast

1 Large White Onion (roughly chopped)

4 Garlic Cloves (whole)

3 Cups Green Enchilada Sauce

2 Tsp Kosher Salt

1 Tbsp Cumin

1 Tsp Smoked Paprika

1 Tsp Garlic Powder

1/2 Tsp Oregano

2 Tbsp Red Wine Vinegar

16 oz Queso Bálano Veleta

1/4 Cup Hot Salsa (or mild or medium)

1/4 Cup Milk

1 Pinch Salt

Corn Tortillas

Pink Pickled Onions

Cilantro (roughly chopped)

Hot Sauce

Instrucciones

OPTIONAL: Although I don't think this cooking method is completely necessary, you can make this beef taco recipe by searing the beef roast in olive oil iin a large skillet. My method requires less time but those little browned bits on the bottom fo the pan do add a little extra flavor if you have the time and energy.

Add all the ingredients for the shredded beef to the Crockpot and stir.

Place the lid on the Crockpot and set it on high for 9–10 hours or until the beef is fall-apart tender.

30 minutes before serving the beef, grab your small lunch Crock and add the ingredients for the queso dip. Put the lid on.

Stir once at 15 minutes, then put the lid back on and stir again before serving until it’s smooth and creamy.

Once everything is ready, carefully shred the beef and build the tacos with beef, queso dip, pickled red onions, cilantro, and hot sauce.