These Slow Cooker Shredded Beef Tacos are sure to elevate any Taco Tuesday! The tender melt-in-the-mouth Mexican-inspired shredded beef is perfect served with homemade salsa, guacamole and sour cream for a delicious Tex-Mex dinner the family will love!
As winter comes to a close, you might be thinking that it’s time to put away the slow cooker, right? Well think again! These slow cooker shredded beef tacos are the perfect thing for any time of the year!
What Ingredients go into the Shredded Beef?
To make the mexican shredded beef, you first make the sauce then add it to the slow cooker (you can also use a pressure cooker) with the meat and let it do its magical thing. So for the sauce, you’ll need…
Oil & Flour – for the sauce to thicken, you’ll need to make something called a ‘roux’ which is just fat and flour whisked together in a saucepan. This recipe uses oil but you can use butter if you prefer.
Tomato Purée – Tomato purée – or passata – is what gives this dish its slightly rich, delicious flavour! Always just get the regular unseasoned variety…we don’t need any extra herbs.
Chicken Stock – I know what you must be thinking…chicken stock in a beef recipe? Yes. Trust me.
Spices – Obviously if we’re making tacos we’re going to need some spices right?! This recipe uses cumin, paprika, chilli powder, onion powder, garlic salt and cayenne pepper.
There are two ways to do this beef. Option 1.) is to put all the sauce in the slow cooker with the beef and use the remaining sauce to dip your tacos in…that’s my sisters favourite way. Option 2.) is to use half the sauce and freeze the other half for next time you want to make these tacos. It just depends on if you want extra sauce to dip in.
Serving Suggestions…
These slow cooker tacos are served with a fresh tomato salsa (Pico de Gallo), sour cream and a simple guacamole but if you’re looking for more topping ideas for these tacos then here are my best suggestions…
- Grated Cheese
- Pickled Red Onions by Mad Creations Hub
- Sliced Jalapeños
- Lettuce
- Hot Sauce
Helpful Tips & FAQ’s
These beef tacos are pretty foolproof to make, but these are my best tips and suggestions for the best results!
Can I use this Beef for other Dishes?
Absolutely! This shredded beef works in just about any Tex-Mex dish. Try it in burritos, nachos, enchiladas or bowls!
What do I do with the Leftover Meat?
We never seem to have much leftovers in our house, and if we do they don’t last long! But if you do have leftover meat, it can be stored in an air-tight container in the fridge for up to seven days or frozen for up to three months.
Can I Cook the Beef in a Pressure Cooker Instead?
Yes you absolutely can! Just add the sauce and beef to the pressure cooker and cook for 1 hour. This is the perfect option for an easy weeknight dinner.
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Slow Cooker Beef Tacos
Equipment
- Slow Cooker
Ingredients
- 2 tbsp oil
- 2 tbsp plain flour
- 2 tsp ground cumin
- ½ tsp paprika
- ½ tsp ground chilli powder
- ½ tsp onion powder
- ½ tsp garlic salt
- ⅛ tsp cayenne pepper see notes
- 2 x 400g tins tomato puree
- 500ml chicken stock
- 750g round steak see notes
Guacamole
- 1 avocado
- ½ lime juiced
- salt & pepper to taste
Tomato Salsa
- 1 large tomato diced
- ⅛ red onion diced
- ½ lime juiced
- salt & pepper to taste
To Serve
- 8 tortillas
- sour cream
Instructions
For the Beef
- Add oil and flour to a large saucepan on medium heat and whisk to combine. Add spices and whisk together before adding tomato purée and stock. Bring to a boil and allow to cook for 15 minutes. Remove from heat.
- Roughly cut steak into palm-sized pieces and add to slow cooker along with sauce, making sure the meat is fully submerged. Slow cook for 6 hours.
- Remove beef from slow cooker and shred using two forks. Place in a serving bowl with a ladle of sauce. Reserve remaining sauce to serve if desired.
For the Guacamole
- Place avocado and lime juice in a bowl and mash with a fork until well combined and smooth. Season to taste with salt and pepper and set aside.
For the Salsa
- Combine tomatoes, onion and lime juice in a bowl and season to taste with salt and pepper. Stir to combine and set aside.
- To assemble, place meat, guacamole and salsa in tortillas and top with sour cream. Serve with extra sauce for dipping, if desired. Enjoy.
Notes
- If you would like some spicier tacos you can add more cayenne pepper. If you would like milder tacos, you can omit it altogether. Add as much or as little as you like!
- If you can’t get round steak, you can use any cheap cut of beef. Try chuck steak, beef cheeks or blade steak.
- This recipe can also be pressure cooked for 1 hour to save time! It’s just as delicious!
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