NO FUSS SHREDDED BEEF TACOS
This recipe was created for a Cinco De Mayo work potluck taco bar that was a big hit. The coffee in the recipe adds a hint of smokiness and assists with tenderizing the meat as it cooks. Serve with warm tortillas and your favorite toppings. For less heat, omit jalapenos.
Provided by rknotthere
Categories World Cuisine Recipes Latin American Mexican
Time 6h15m
Yield 16
Number Of Ingredients 12
Steps:
- Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
- Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
- Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
- Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.
Nutrition Facts : Calories 148 calories, Carbohydrate 3.3 g, Cholesterol 38.7 mg, Fat 9.7 g, Fiber 0.8 g, Protein 10.9 g, SaturatedFat 3.9 g, Sodium 376.7 mg, Sugar 1.9 g
SHREDDED BEEF FOR TACOS OR BURRITOS
We love tacos around here, so this is a favorite. I have used the meat to make burritos and enchiladas too. This recipe also works well with pork. The house smells so good when it is cooking! Leftovers freeze great too.
Provided by JenniferK2
Categories Roast Beef
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place onion in slow cooker and top with beef roast.
- In a small bowl, whisk together remaining ingredients and pour over beef roast.
- Cook on low for about 8 hours.
- Remove roast from slow cooker, reserving juice.
- Use 2 forks to shred meat; mix in enough of the reserved juice until it is the desired consistency.
- Use as filling to tacos, burritos, enchiladas, quesadillas, or nachos.
Nutrition Facts : Calories 229.6, Fat 7.3, SaturatedFat 2.9, Cholesterol 112.3, Sodium 764.6, Carbohydrate 4.1, Fiber 1, Sugar 1.7, Protein 37.8
SHREDDED BEEF FOR SOFT TACOS
Make and share this Shredded Beef for Soft Tacos recipe from Food.com.
Provided by Brookelynne26
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put beef in a medium saucepan (4-6 qt). Add 3 cuos water and 1/2 tsp salt. Set over medium heat and bring to a boil. nOnce boiling cover with a lid set slightly ajar. Reduce heat to medium-low and simmer until meat falls apart, about 1 hour.
- Uncover pan and raise heat tomedium-high. Pour drained tomatoes, jalepeno, and garlic into a food processor or blender. Cover and process to a puree. Add mixture to meat. Boil until much of the liquid has evaporated, about 20 minutes.
- Add chopped green onions and continue cooking. Mash with the back of a spoon to break up the meat while stirring. Cook until mixture darkens and thickens, about 10 minutes. The mixture will begin to sizzle when ready. Taste and add more salt if needed.
Nutrition Facts : Calories 409.3, Fat 29.7, SaturatedFat 12, Cholesterol 104.3, Sodium 244.2, Carbohydrate 5.6, Fiber 1.2, Sugar 2.9, Protein 28.6
SLOW COOKED SHREDDED BEEF TACOS
Make and share this Slow Cooked Shredded Beef Tacos recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place beef and onion in slow cooker.
- Combine water and seasoning mix in small bowl.
- Pour over beef and onion.
- Cook on LOW for 6-8 hours or until tender.
- Shred beef with two forks.
- Place beef in large bowl.
- Stir in taco sauce and chiles.
- Fill warmed taco shells with beef mixture.
- Top with lettuce, tomato,cheese, and sour cream.
SHREDDED BEEF SOFT TACOS (CROCK POT)
Make and share this Shredded Beef Soft Tacos (Crock Pot) recipe from Food.com.
Provided by Millereg
Categories Stew
Time 10h10m
Yield 8 tacos, 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Put meat in slow cooker.
- Add onions and bell pepper.
- In a medium bowl, whisk together wine, ketchup, vinegar, garlic, bouillon granules, bay leaves, liquid smoke, ½ tsp cumin, hot pepper sauce and pepper.
- Pour wine mixture into slow cooker, cover tightly and cook on low setting for 9 hours, or until meat is tender.
- Shred meat using two forks, and return it to slow cooker.
- Discard the bay leaves.
- Add ½ tsp cumin and sugar; let mixture stand for 1 hour to allow flavors to blend.
- Warm the tortillas according to package directions.
- Spoon the meat mixture along the center of a tortilla.
- If you want to add garnishes such as chopped tomatoes, salsa, shredded lettuce, cheese and sour cream, do it now.
- Roll and repeat with remaining tortillas.
- Serve immediately.
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