Savor the rich, slow-cooked flavors of tender beef chuck melded with aromatic onions, garlic, and a zesty mix of tomatoes and spices. This vibrant filling, infused with chili, cumin, and smoked paprika, offers a delicious burst of Mexican flair when nestled in warm corn tortillas and finished with lime and fresh cilantro.

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I love making these Crock Pot Mexican Shredded Beef Tacos cause they’re so quick and nutritious. I start off with 2-3 lbs beef chuck roast cut into chunks, then add a coarsely chopped medium yellow onion and 3 garlic cloves minced.

Throw in a can of diced tomatoes and 2 tbsp tomato paste along with 1/2 cup beef broth. I then season it with 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder and 1/2 tsp smoked paprika plus salt and black pepper to taste.

Cooking it all in a slow cooker makes it melt in your mouth and also preserves protein without too many extra calories. I serve the shredded beef on warm corn tortillas with lime wedges and a sprinkle of cilantro if desired along with other toppings like shredded lettuce, sour cream and salsa for an extra flavor punch Its a simple, hearty meal thats perfect any day.

Why I Like this Recipe

I really love this recipe for a few reasons. First, I can tell it came together really fast with only about 5 minutes of prep time before I let my crock pot do all the work. That makes it perfect for busy days when I don’t have a ton of time to cook.

Second, I’ve always been a fan of hearty, slow-cooked meals and this shredded beef is just packed with flavor. The way all the spices and juices mix together really creates a dish that’s both comforting and totally satisfying.

Another reason is that it’s super easy to customize. I can add whatever toppings I have on hand, like fresh cilantro or a squeeze of lime, and each bite feels like a little burst of different flavors. It makes me look forward to every taco night.

Lastly, it turns out that even when I’m rushing to get dinner on the table, my family always ends up loving these tacos. There’s something about the tender beef and the simple, bold seasonings that make everyone ask for seconds.

Ingredients

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Beef Chuck Roast: Provides high protein and collagen for melt-in-your-mouth, hearty, flavorful taco meat.
Yellow Onion: Adds natural sweetness and fiber, balancing savory flavors in every slow-cooked bite.
Diced Tomatoes: Offers juicy tanginess and vitamins; enrich the sauce with a fresh, acidic kick.
Chili Powder: Gives a warm, spicy kick with antioxidant properties; essential for authentic Mexican flavor.
Corn Tortillas: Supply essential carbohydrates and an authentic texture, ideal for wrapping succulent, shredded beef.
Lime Wedges: Add a bright, zesty finish and boost vitamin C levels, enhancing overall taco taste.
Tomato Paste: Intensifies flavor with rich, concentrated tomatoes; balances tang with subtle sweetness.

Ingredient Quantities

2-3 lbs beef chuck roast, trimmed and cut into large chunks

1 medium yellow onion, coarsely chopped

3 garlic cloves, minced

1 can (14.5 oz) diced tomatoes

2 tbsp tomato paste

1/2 cup beef broth

1 tbsp chili powder

1 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1/2 tsp smoked paprika

Salt and black pepper, to taste

8-10 small corn tortillas

Lime wedges, for serving

Chopped fresh cilantro (optional) and other taco toppings like shredded lettuce, sour cream, and salsa

How to Make this

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1. Start by placing the beef chuck roast chunks into your crock pot and sprinkle ’em generously with salt and black pepper.

2. Toss in the coarsely chopped yellow onion and minced garlic right on top of the beef.

3. Pour the can of diced tomatoes over everything (don’t worry about draining the juice) and then stir in the tomato paste.

4. Drizzle the beef broth over all the ingredients so everything has a bit of liquid to cook in.

5. Add in the chili powder, ground cumin, garlic powder, onion powder, and smoked paprika. Give it a gentle stir to mix the spices evenly.

6. Cover the crock pot and set it to low for about 8 hours or on high for roughly 4-5 hours until the beef is super tender.

7. Once done, take the beef out and shred it with two forks, making sure it falls apart nicely.

8. Return the shredded beef back into the crock pot and stir it with the juices and spices so it soaks up all that flavor.

9. Warm your small corn tortillas in a dry skillet or microwave for a few seconds until they’re soft and pliable.

10. Assemble your tacos by spooning some of the shredded beef onto each tortilla and topping with lime wedges, chopped cilantro, shredded lettuce, sour cream, and salsa if you like extra kick. Enjoy!

Equipment Needed

1. Crock pot
2. Cutting board
3. Chef’s knife
4. Measuring spoons and cups
5. Stirring spoon
6. Two forks (for shredding beef)
7. Dry skillet or microwave-safe dish (for warming tortillas)
8. Tongs or spatula (for assembling tacos)

FAQ

Q: Can I cook this recipe on high instead of low?

A: Yes, you can cook it on high for around 4-5 hours, but it might not be as tender as when it's cooked on low for 8 hours. Its best if you plan ahead so you get that extra melt in your beef.

Q: What kind of beef works best for this dish?

A: Beef chuck roast is the best option because it gets really tender and flavorful when it slow cooks in the crock pot.

Q: Do I really need to use tomato paste?

A: Tomato paste helps thicken the sauce and add richness but if you dont have any, a small can of tomato sauce could work as a substitute.

Q: How do I know when the beef is done shredding?

A: The beef should be extremely tender and easy to pull apart with a fork. If its still tough, let it cook a bit longer until it easily shreds.

Q: Can I freeze leftovers?

A: Yes, the shredded beef freezes really well. Just store it in an airtight container and it will be good for about 2-3 months. When reheating, add a splash of beef broth if it looks dry.

Crock Pot Mexican Shredded Beef Tacos Recipe Substitutions and Variations

Beef Chuck Roast – If you can’t find beef chuck roast, try using beef brisket or even pork shoulder for a similar hearty flavor.
Tomato Paste – You can substitute tomato paste by using tomato sauce that has been simmered down a bit to thicken up before adding to the pot.
Beef Broth – If beef broth isn’t available, chicken broth or veggie broth works fine too, they still add a nice depth of flavor.
Corn Tortillas – In a pinch, flour tortillas are a decent alternative which give a slightly different texture but still taste great.
Smoked Paprika – If you dont have smoked paprika, mix regular paprika with a pinch of cumin to get that slight smoky kick.

Pro Tips

1. Before you toss the beef chunks into the slow cooker, try searing them in a hot pan with a bit of oil. It helps lock in the juices and gives the meat a deeper, richer flavor.
2. Mix all the spices together in a small bowl first so they spread out evenly over the meat. Trust me, this little hack makes the flavor pop a lot more.
3. When warming up your tortillas, heat them in a dry skillet for a few seconds. It makes them softer and easier to fold, plus they pick up a light toasted flavor.
4. After shredding the beef, let it simmer in the juices for a few extra minutes. This way the meat soaks up even more of that spicy tomato kick.
5. If you can plan ahead, make the beef a day early and let it chill overnight. The flavors meld together really nice, and reheating it later gives you an even tastier taco filling.