Shredded Beef Recipe For Tacos Food
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
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 TACOS WITH LIME
We just got tired of hamburger tacos and decided to try something authentic! We love the lime infusion flavor in the meat. Serve with tortilla shells, lettuce, cheese, guacamole and salsa.
Provided by CINDYLU35
Categories World Cuisine Recipes Latin American Mexican
Time 7h
Yield 4
Number Of Ingredients 9
Steps:
- Whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. Add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight.
- Bring beef to room temperature, about 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Transfer beef and lime juice marinade to a large baking dish. Add beef stock and cover baking dish with aluminum foil.
- Bake in preheated oven until beef is very tender, about 2 1/2 hours. Allow meat to rest for 10 minutes before shredding with 2 forks. Drain and discard about 80% of liquid from meat and season with salt before serving.
Nutrition Facts : Calories 398.9 calories, Carbohydrate 3.1 g, Cholesterol 77.2 mg, Fat 33.3 g, Fiber 0.6 g, Protein 21.2 g, SaturatedFat 9.9 g, Sodium 81.3 mg, Sugar 1 g
SHREDDED BEEF FOR TACOS
This makes the best shredded beef tacos I think I've ever had. A lot of similar recipes call for beer, but I'm telling you...you GOTTA try it with the wine; it's amazing. This works just as well with pork (even super lowfat pork tenderloin). When we can afford a few extra calories in our diet (ha!), I like to stuff corn tortillas with the mixture and deep fry...they're seriously insane. I got this recipe from Allrecipes.com a few years ago and haven't made a single modification; it's perfect as is. Enjoy :-)
Provided by Robyns Cookin
Categories Roast Beef
Time 9h10m
Yield 20 , 20 serving(s)
Number Of Ingredients 7
Steps:
- Place the frozen roast in the slow cooker.
- Pour the wine and Mexican-style hot tomato sauce over the top.
- Season with garlic, salt, and pepper.
- Cover and cook on low for 9 hours.
- When done, the roast should shred easily with a fork.
- Shred the roast into the juices, and mix in the chopped green onions and cilantro.
Nutrition Facts : Calories 132.3, Fat 4, SaturatedFat 1.6, Cholesterol 58.1, Sodium 185.3, Carbohydrate 2.5, Fiber 0.5, Sugar 1.2, Protein 20
SHREDDED BEEF TACOS
My husband loves Mexican food and this is one of his favorites. This meat is so tender and flavorful, and it smells wonderful cooking all day. This meat can be used for hard taco shells or in soft flour tortillas. Delicious!
Provided by Canamari
Categories Roast Beef
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat from beef and discard.
- In a slow cooker, combine meat and remaining ingredients. Cover and cook on low for 8 hours or until meat is very tender. Remove meat from slow cooker and shred the meat with two forks.
- Combine 3/4 cups of cooking juices to the shredded meat.
- Make your own tacos and enjoy!
Nutrition Facts : Calories 147.4, Fat 4.8, SaturatedFat 1.9, Cholesterol 74.9, Sodium 504.5, Carbohydrate 1.5, Fiber 0.3, Sugar 0.6, Protein 24.9
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.
TACO SHREDDED BEEF SLIDERS
Assorted toppings like sliced avocado, shredded cheese, crema Mexicana, black olives, and jalapeño elevate this shredded beef to a perfect slider suitable for the big game day.
Provided by thedailygourmet
Time 6h30m
Yield 48
Number Of Ingredients 11
Steps:
- Melt butter and grapeseed oil in a stockpot over medium-high heat. Cut roast into 3 equal pieces and season with taco seasoning. Sear roast on all sides, 8 to 10 minutes.
- Pour 1/2 cup salsa in the bottom of a slow cooker. Transfer roast to slow cooker and top with remaining salsa.
- Cook until meat is fork-tender, 8 hours on Low or 6 hours on High. Remove from slow cooker and shred beef with 2 forks.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Toast slider buns under the broiler for 1 to 2 minutes, making sure not to burn them.
- Place about 1/4 cup shredded beef onto each slider bun and top with avocados, olives, jalapenos, crema, and cheese.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 234.8 g, Cholesterol 19.6 mg, Fat 8 g, Fiber 0.7 g, Protein 7.6 g, SaturatedFat 2.6 g, Sodium 119.7 mg, Sugar 0.4 g
SHREDDED BEEF TACOS
My family just loves this recipe and so do I because it's so easy!! The true "secret" to this recipe is the garnish (which sounds crazy- but is so good) so don't be afraid to try it. I have also made this with boneless skinless chicken breasts and that is fantastic too.
Provided by Renee Redman
Categories Roast Beef
Time 6h20m
Yield 21 tacos, 8 serving(s)
Number Of Ingredients 10
Steps:
- In the crockpot, mix taco seasoning, onion and enough water to cover your roast- then add your roast and cook on high for 6 hours or low for 8 to 10 hours. Once the meat is done, use a fork to shred it and place back into the crockpot.
- For the garnish mix the radishes, green onions and cilantro in a container with lid and shake to mix thoroughly. You can mix this up right before meal time or make it early and just chill until you are ready to serve.
- The tortillas should be done close to meal time. Using a small fry pan, heat oil on a medium high heat until hot. Fry the tortillas one at a time because they cook quickly. Using tongs place tortilla in the oil on one side for 1 to 2 seconds then flip it over and fold in half- use the tongs to gently spread the shell open. Fry that side for about 15 seconds and then flip the shell over and fry for about 15 seconds. Place the shell on a plate with a couple of paper towels and salt lightly while still hot.
- Use a slotted spoon to put meat into the shells and then top with the garnish and other toppings to your taste- cheese, tomato, salsa, jalepenos, etc. Enjoy!
Nutrition Facts : Calories 637.7, Fat 31.8, SaturatedFat 6.7, Cholesterol 149.7, Sodium 795.6, Carbohydrate 37.9, Fiber 6.4, Sugar 2.6, Protein 53.5
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