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Slow Cooker Shredded Beef Tacos

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Slow Cooker Shredded Beef Tacos

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Ingredients

  • 2-3 lbs beef rump roast
  • 1 15 oz can diced tomatoes
  • 3 cloves garlic
  • 1 onion, halved
  • 3 tbsp lime juice
  • 3 tbsp cilantro
  • 1 tbsp crushed red pepper flakes
  • 2 tsp cumin
  • 2 tsp dried oregano
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • salt and pepper
  • corn tortillas, for serving
  • lime wedges, for garnish
  • fresh cilantro, for garnish

Details

Preparation

Step 1

1.Trim beef of any excess fat. Place in the slow cooker. Slice half the onion lengthwise into strips and add to the slow cooker with the beef.

2.In a blender, add diced tomatoes, garlic, the other half of the onion, lime juice, cilantro, crushed red pepper flakes, cumin, oregano, chili powder, cayenne, and salt and pepper. Pulse to blend a few times until consistency is smooth and everything is incorporated. Pour the tomato mixture over the beef and onions.

3.Set slow cooker to low and cook for 7 hours.

4.Turn on your broiler. Once cooking is done, shred the beef with two forks. Using a slotted spoon, transfer beef to an oven proof dish, and broil the meat for 5 minutes to get it crispy. While beef is broiling, toast up corn tortillas and prepare your garnishes.

5.Remove beef from the broiler, serve with tortillas and garnishes and enjoy!

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