Crockpot Shredded Beef Tacos
Recipe type: Dinner
Shredded beef tacos made in the crockpot.
  • 2-3 lbs beef chuck
  • seasoned salt
  • pepper
  • 1 Tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 3 cloves minced garlic
  • 1 cup beef broth
  • 2 Tablespoons tomato paste
  • Ā¼ cup lime juice
  • 1 shallot diced
  • For serving:
  • Small white corn tortillasĀ 
  • cotija cheese
  • radishes, sliced
  • cilantro
  • red onion, thinly sliced
  • lime wedges
  1. Season beef generously with seasoned salt and pepper on all sides.
  2. Heat olive oil in a skillet over medium heat. Brown beef on all sides getting a nice deep browned crust.
  3. Once beef is browned on all sides, remove from pan and transfer to the crockpot.
  4. While the pan is still hot, add in the beef broth to deglaze the pan. Stir in spices, garlic, and tomato paste and mix until blended. Pour broth over the beef.
  5. Add in lime juice and top with diced shallot.
  6. Cover and set crockpot on low for 8 hours.
  7. After 8 hours, the meat should be tender enough to shred with two forks. Shred right in the crockpot and mix with the cooking juices.
  8. Make the tacos:
  9. Heat small corn tortillas over a flame to char.
  10. Fill tortillas with shredded beef and garnish with cotija cheese, radishes, cilantro, red onion and a squeeze of lime.
Recipe by Freutcake at