Spicy Slow Cooker Shredded Beef Tacos
This slow cooker shredded beef taco recipe is a Tex-Mex/street taco inspired recipe
Print Recipe
Ingredients
- 3 lb. chuck roast
- 1 teaspoon cayenne or chipotle pepper powder similar spice levels, but cpp is a smokier heat
- 1 teaspoon comino cumin
- 2 teaspoons smoked paprika trust me, smoked paprika is the way to go
- 4 garlic cloves minced
- 1/4 Cup organic vegetable broth
- 2 Tablespoons tomato paste
- 1 large or 2 small, fresh jalapeños - diced (keep the seeds, if you like the spice)
- 1/4 medium yellow onion roughly chopped
- Juice of 1 Lime roughly 1/4 Cup of juice
- *Condiments/Toppings/Add-Ons
- 1 ripe medium avocado, sliced or diced
- 1 medium tomato diced
- 1/4 Cup cilantro roughly chopped
- 1 jalapeno chopped
- 1 lime sliced into wedges for squeezing
Instructions
- Heat a cast-iron skillet (my southern preference) to a medium high heat, place a pat of butter (roughly 1 Tablespoon) in the skillet and melt
- Sear the roast in the skillet with the butter - place in the slow cooker
- In a medium measuring bowl/cup combine the cayenne/chipotle pepper powder, comino, paprika, garlic cloves, vegetable broth, tomato paste, jalapeños, onions, and lime juice - whisk together and pour over the roast in the slow cooker
- Cook on low for 6 to 8 hours or high for 3 to 4 hours
- When the roast is done, shred with a couple of forks and let the shredded beef sit in the juices in the slow cooker on warm for an additional 30 minutes to 2 hours
- *Tacos
- Serve in corn or flour tortillas topped with your favorite taco toppings - avocados, tomatoes, cilantro, diced jalapenos, salsa, sour cream, avocado cream....