Description
Delicious and tender Crockpot Shredded Beef Tacos made with chuck roast slow-cooked in enchilada sauce and street taco seasoning, served on crispy corn tortillas with melted Chihuahua cheese, lime, cilantro, and pico de gallo. Perfect for an easy, flavorful taco night.
Ingredients
Scale
Beef and Seasoning
- 3 tablespoons olive oil
- 3 pounds chuck roast
- 2 packets (1 ounce each) street taco seasoning
Slow Cooking Liquid
- 28 ounces can enchilada sauce
- 1 cup beef broth
- 1 cup diced onion
Taco Assembly
- 20 white corn tortillas
- 3 cups shredded Chihuahua Mexican melting cheese
- Lime, for serving
- Cilantro, for serving
- Pico de gallo, for serving
Instructions
- Prepare and Sear the Beef: Trim any excess fat from the chuck roast if desired. Heat a skillet over medium heat and add olive oil. Rub the street taco seasoning evenly over the roast. Sear the roast in the hot skillet for 3-5 minutes on each side until nicely charred to lock in flavor.
- Set Up the Crockpot: Transfer the seared roast to the crockpot. Pour the enchilada sauce over the meat, then add the beef broth and diced onions around it to ensure even cooking and moisture.
- Slow Cook the Beef: Cover the crockpot and cook on low heat for 8 hours or on high for 4-5 hours. Cook until the beef is tender enough to shred easily with a fork.
- Shred the Meat: Remove the cooked chuck roast carefully from the crockpot and place on a cutting board. Use two forks to shred the beef. Return the shredded meat to the crockpot and stir it to combine with the cooking juices. Let it soak for an additional 10-20 minutes for extra flavor absorption.
- Prepare the Tortillas: Pour some of the cooking juices from the crockpot into a shallow dish. Heat a clean skillet over medium heat. Dip each corn tortilla briefly in the juices to coat both sides, then place a couple in the hot skillet.
- Assemble and Crisp the Tacos: Spoon a generous amount of shredded beef onto each coated tortilla in the skillet. Sprinkle with shredded Chihuahua cheese and fold the tortilla over the filling. Cook for about 1 minute on each side until the tortillas are charred and the cheese has melted. Serve immediately with lime wedges, cilantro, and pico de gallo.
Notes
- For extra flavor, you can add a splash of lime juice to the shredded beef before serving.
- If you prefer a spicier taco, add some chopped jalapeños to the shredded beef or pico de gallo.
- White corn tortillas are recommended for authenticity and flavor, but feel free to use your preferred tortilla type.
- Leftover shredded beef can be stored in an airtight container in the refrigerator for up to 3 days.
- Cheese can be substituted with other Mexican melting cheeses like Oaxaca or Monterey Jack if needed.
