Flavorful Fiesta: Slow Cooker Shredded Beef Tacos Delight

Embark on a culinary adventure with Slow Cooker Shredded Beef Tacos, where tortillas cradle a succulent blend of shredded roast beef, simmered to perfection in enchilada sauce, accompanied by onions, queso fresco, and cilantro. Brace yourself for a taste sensation that’s nothing short of amazing!

Savoring Birria Tacos, Simplified

This recipe draws inspiration from the delectable Birria Tacos, or more precisely, Lazy Birria Tacos. 🌮 But what exactly are Birria Tacos? At its core, birria is a rich meat stew, bathed in a medley of chiles and spices, boasting a deep, red hue.

Traditionally crafted with goat meat and served on corn tortillas, this Mexican dish hails from the state of Jalisco. However, these Slow Cooker Shredded Beef Tacos offer a simplified version, bursting with flavor, departing from traditional ingredients, and opting for flour tortillas (a personal preference).

Ingredients for Shredded Beef Tacos

Gather the following ingredients to embark on this taco journey:

1. Beef: Opt for a cut like chuck roast, ensuring tenderness as it slowly melds with the enchanting sauce.
2. Enchilada Sauce: Whether store-bought or homemade, this sauce is the key to infusing the beef with authentic flavor.
3. Tortillas: Choose the smallest-sized taco flour tortillas or opt for the traditional corn tortillas for an extra touch of authenticity.
4. Queso Fresco: This milky white cheese, synonymous with Mexican cuisine, adds a delightful touch. Alternatively, you can explore flavors with mild feta or cotija cheese.

Slow-Cooking the Beef Delicacy

Embark on the flavorful journey by slow-cooking the chuck roast over ten hours, allowing for tender perfection. Consider preparing it early in the morning or even the night before, letting it simmer overnight and staying warm until mealtime.

1. Sear each side of the chuck roast in a cast-iron skillet over medium-high heat for 3-5 minutes, ensuring a flavorful foundation.
2. Transfer the seared beef to the slow cooker, topping it with bouillon powder and enchilada sauce.
3. Cover and slow cook on low for 10 hours, allowing the beef to absorb the rich flavors. Once done, shred the beef with two forks and bask in the anticipation of assembling your delectable tacos.

Instant Pot Magic for Time Efficiency

For those seeking a quicker alternative, the Instant Pot comes to the rescue. Sear the beef for 3-5 minutes on each side in a tablespoon of oil at the highest sauté setting. Pressure cook for 40 minutes, followed by a natural pressure release of 15-20 minutes. Pro tip: If your beef is frozen, adjust the cooking time to 90 minutes, with an additional 30 minutes for natural pressure release.

Spice It Up!

For enthusiasts of spicy delights, elevate your tacos by adding cayenne pepper or chipotle peppers to the slow cooker as the chuck roast undergoes its transformation.

Storing the Shredded Beef

While assembling the tacos for later consumption isn’t recommended, the extra shredded beef can be stored with ease. Place it in an airtight container or plastic bag for 4-5 days. For extended storage, freeze the meat in a freezer-safe container or plastic storage bag, ensuring to remove as much air as possible. Label and date, and enjoy it within 3 months.

Ingredients:

• 1 tablespoon olive oil
• 3 pounds (1.4 kg) chuck roast
• 1 tablespoon beef bouillon powder or 1 bouillon cube
• 1 can (28 ounces) (800g) enchilada sauce
• 25-30 small (4 ½ inches each) taco tortillas, flour or corn
• 1 white onion, finely diced (about 1 cup)
• 1 cup queso fresco
• 2 tablespoons cilantro, minced
• Lime, for garnish

Instructions:

1. Heat oil in a large cast-iron skillet over medium-high heat.
2. Sear the chuck roast on each side for 3-5 minutes to achieve a flavorful crust.
3. Transfer the seared beef to a slow cooker, topping it with bouillon powder and enchilada sauce.
4. Cover and slow cook on low for 10 hours.
5. Remove the chuck roast from the slow cooker and shred it with two forks. Add the shredded beef back to the juices in the slow cooker.
6. Preheat a skillet to medium-high heat.
7. Dip each tortilla into the slow cooker juices and cook in the hot skillet. Top with shredded roast, onion, queso fresco, and cilantro. Cook for 1-2 minutes and use a spatula to remove from the skillet.
8. Fold the tortilla in half and serve with leftover slow cooker juices for dipping.

Embark on this gastronomic escapade and relish the symphony of flavors in each bite of these Slow Cooker Shredded Beef Tacos.