Slow Cooker Beef Tacos

 

If you are looking for a no fuss, no muss midweek meal you need look no further than these fabulously tasty Slow Cooker Beef Tacos.  They are as simple to make as throwing some meat, onions, seasoning and broth into a slow cooker in the morning.

Crock Pot Shredded Beef Tacos are easy to make and absolutely delicious! Tender and flavour-filled beef which cooks all day to perfection, what more could a person ask for!

 

Just  look at how moist and tender that beef is. So tender you can shred it with a fork.  Nobody needs to know how easy it was to make.

That can be you and your crockpots tasty little secret! I promise not to tell if you won't!

 

To be honest, I love crock pot meals.  Especially for things like beef and pork. Sometimes chicken depending on the cut.  I don't know what I would do without it.

Its an appliance I like to use any time of the year.  It especially comes in handy on days when I know I am going to be extra busy or out and about, or even at church.  There is nothing like knowing that you can be doing whatever and dinner is safely and easily cooking at home, ready for your return.

 

There is nothing like walking back into the house at the end of the day and smelling something delicious cooking. That can really set everyone's tastebuds to tingling, especially when the smells are Tex Mex in origin! 

I really love Tex Mex food and flavours. Burritos, Enchiladas, Tostadas, TACOS!  Count me in! Especially when they are as tasty and delicious as these ones are!

 I don't think there is anything tastier than beef that has been slow cooked in a crock pot all day.  Tender and juicy, fall apart scrumptious! You just can't beat it! 

This beef is cooked to fall-apart-perfection.  And the flavours are spot on.  Onions and garlic, cumin, oregano, coriander and paprika . . . some salt and pepper as well.

 

You could also add green chilies if you like them really hot, but I find the addition of some Chipotle Chili Paste adds enough heat for me.  I am not overly fond of foods that bite me back, so I like to err on the side of caution.

A bit of lime juice adds a juicy tang and then of course you will want a good quality beef broth.  We use the Swanson brand which comes in the carton. Its not overly salty.

 

I like to use Beef Brisket if I can. It always comes out super tender and its texture readily soaks up all of those crazy Tex Mex flavours.

You can pre-sear it if you want to, but I'll be honest here.  This recipe is all about ease and I never bother searing it. I just throw it in to the crock pot and let it cook to perfection.

 

You don't even need to cube the beef before cooking, although you certainly can if you want to.  The only pre-prep I do is to trim off as much fat as I can.  Very easily done with a sharp knife, and if you are really smart you can look for a piece of meat that is very lean to begin with.

You can  use a chuck roast for this, as well as a bottom round if you wish.  All will work well, but I like to use the brisket cut most of all. In my opinion, it really is the best.

 

I prefer to use a soft wheat flour tortilla for these.  Some people like corn. You can also use hard taco shells. I like the soft myself.  It is a personal preference.

I sometimes make my own tortillas. If you have never tried making your own, you should sometime. There are quite a few very good recipes out there to make your own. I have been making my own for years, from scratch.

 

You can find the recipe I use here. Its a recipe I clipped from a Sunset Magazine many, many years ago. 

It easy and makes a good 12 to 14 soft flour tortillas. You can use them for anything from Quesadilla to Tacos to Enchiladas.  They are a great all rounder!

 

You can toast your tortillas in a hot skillet of course, or you can do what I like to do.  That is to toast them over an open flame, which is very easy to do if you have a gas cooktop.

Just hold the tortillas, working with one at a time and using a pair of flame-proof  tongs, over the gas flame of a burner until it toasts to your perfection. You need to flip them over once the first side is toasted.  Works beautifully and I love the look and the taste of the charred edges.

 

The most difficult part of these is going to be deciding what you are going to top them with!  What are your favourite taco toppings?  I have mine1

I love a good salsa for one thing, as well as some tasty guacamole. Guacamole, mmmmm.  I adore rich and creamy avocado.

 

I also love shredded lettuce. Iceberg is good, but I also love romaine. Romaine/Cos has a bit more nutrition than the iceberg and a much deeper green colour, but to be honest, I have even eaten rocket/arugula on tacos and enjoyed them.

You just want something cool and crisp to go with that juicy meat. I also love to add some chopped red onion and sliced black olives.

 

A dollop of rich sour cream and some shredded Jack or Cheddar cheese and I am in taco heaven!  It just doesn't get much better than this!!!

Bring on the napkins! A taco just isn't as delicious if it doesn't make a mess when you are eating it!  That's my story anyways, and I'm sticking to it!

 

Slow Cooker Beef Tacos

Yield: 3 - 4

Author: Marie Rayner

Using the slow cooker to cook some beautiful tender meat ready to use in tacos or even burritos makes perfect sense. No fuss, no muss, perfect every time.

Ingredients

For the meat:

• 2 pounds Beef Brisket in one piece
• 1 TBS mild chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp coriander leaf
• 1/2 tsp smoked paprika
• 1 cup (240ml) good quality beef stock
• 2 TBS tomato paste (concentratedtomato puree)
• 1 tsp Chipotle in adobe paste
• 1 juice of one lime
• 1 small white onion, peeled and diced
• 5 cloves garlic, peeled and minced
• salt and black pepper to taste

You will also need:

• warmed small soft tortillas to serve
• your favourite taco toppings (cheese, guacamole, sour cream, salsa, sliced black olives, lettuce, spring onions, etc.

Instructions

1. Place the chopped onion in the bottom of the slow cooker along with the garlic cloves. Place the meat on top of these.
2. Whisk together the stock, tomato puree, all of the herbs and seasonings and lime juice. Pour over and around the meat.
3. Cover tightly and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
4. When the meat is falling apart, remove from the slow cooker and shred with two forks.
5. Ladle some of the hot juices over top and serve warm, with warmed tortillas and your favourite taco toppings.
6. Cover and refrigerate any leftovers. Use within 3 to 4 days.

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This is the perfect meal when you are busy doing other things, or are feeling too lazy to really cook. Its nice to have something like this up your sleeve that you can just pop into the slow cooker and you just know your family is going to enjoy it. In my family Tex Mex was always King! They loved it! 

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