Juicy shredded beef, savory toppings, and warm tortillas combine for a flavorful Tex-Mex feast everyone will love.
# Components:
→ Beef & Marinade
01 - 3 pounds beef chuck roast
02 - 1 tablespoon kosher salt
03 - 1 teaspoon ground black pepper
04 - 2 tablespoons vegetable oil
05 - 1 large yellow onion, sliced
06 - 4 garlic cloves, minced
07 - 2 cups beef broth
08 - 1 can diced tomatoes (15 ounces), with juices
09 - 2 tablespoons tomato paste
10 - 1 tablespoon chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/4 teaspoon cayenne pepper (optional)
→ Tacos & Garnishes
15 - 12 small corn or flour tortillas
16 - 1 cup shredded lettuce
17 - 1 cup diced tomatoes
18 - 1/2 cup chopped fresh cilantro
19 - 1/2 cup crumbled queso fresco or shredded cheddar cheese (optional)
20 - 1/2 cup sliced pickled red onions (optional)
21 - Lime wedges, for serving
# Directions:
01 - Pat chuck roast dry and season on all sides with kosher salt and ground black pepper.
02 - Heat vegetable oil in a large skillet over medium-high heat. Sear beef for 3 to 4 minutes per side until evenly browned.
03 - Place seared beef in slow cooker. Scatter sliced onion and minced garlic over the meat.
04 - In a bowl, whisk together beef broth, diced tomatoes with juices, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper if using. Pour mixture over beef in the slow cooker.
05 - Cover and cook on low for 8 hours until the beef is fork-tender and shreds easily.
06 - Transfer beef to a cutting board and shred using two forks, discarding excess fat. Skim fat from slow cooker liquid, then return shredded beef, stirring to moisten thoroughly.
07 - Heat tortillas according to package instructions or toast briefly in a dry skillet.
08 - Fill each warm tortilla with shredded beef. Top with shredded lettuce, diced tomatoes, cilantro, cheese and pickled onions if using, finishing with a squeeze of fresh lime. Serve immediately.
