Description
This Mexican Shredded Beef Tacos recipe slow cooks a flavorful beef chuck roast in a blend of enchilada sauce and spices until tender and juicy. Served with creamy queso dip, pickled onions, and fresh cilantro on warm corn tortillas, it’s an easy and satisfying crockpot meal perfect for gatherings or weeknight dinners.
Ingredients
Scale
Shredded Beef
- 3.5 lb Beef Chuck Roast
- 1 Large White Onion, roughly chopped
- 4 Garlic Cloves, whole
- 3 Cups Green Enchilada Sauce
- 2 Tsp Kosher Salt
- 1 Tbsp Cumin
- 1 Tsp Smoked Paprika
- 1 Tsp Garlic Powder
- 1/2 Tsp Oregano
- 2 Tbsp Red Wine Vinegar
Queso Dip
- 16 oz Queso Bálano Veleta
- 1/4 Cup Hot Salsa (or mild/medium)
- 1/4 Cup Milk
- 1 Pinch Salt
To Serve
- Corn Tortillas
- Pink Pickled Onions
- Fresh Cilantro, roughly chopped
- Hot Sauce
Instructions
- Optional Sear: Heat olive oil in a large skillet over medium-high heat and sear the beef chuck roast on all sides until browned. This step is optional but adds depth of flavor through browned bits.
- Combine Ingredients: Add the beef roast, chopped onion, garlic cloves, green enchilada sauce, kosher salt, cumin, smoked paprika, garlic powder, oregano, and red wine vinegar into the crockpot. Stir all ingredients gently to combine.
- Cook Beef: Cover the crockpot with its lid and cook on high heat for 9 to 10 hours, or until the beef is fall-apart tender and shreds easily with a fork.
- Prepare Queso Dip: Approximately 30 minutes before the beef is done, combine queso Bálano Veleta, hot salsa, milk, and a pinch of salt in a small crock or heatproof container with a lid.
- Heat Queso: Cover the container and heat the queso mixture, stirring once after 15 minutes, then replacing the lid. Stir again before serving until the dip is smooth and creamy.
- Assemble Tacos: Carefully shred the cooked beef inside the crockpot using two forks. Warm the corn tortillas. Build tacos by layering shredded beef, creamy queso dip, pink pickled onions, chopped cilantro, and a drizzle of hot sauce as desired.
Notes
- Searing the beef before slow cooking is optional but enhances flavor.
- Cooking times may vary slightly depending on your crockpot model; check tenderness after 9 hours.
- Use mild salsa in the queso dip if you prefer less heat.
- Keep warm the tortillas by wrapping them in a clean kitchen towel before serving.
- Leftover shredded beef freezes well for up to 3 months.
