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Crockpot Shredded Beef Tacos with Chihuahua Cheese, Lime, and Pico de Gallo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 82 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Description

These Crockpot Shredded Beef Tacos are a delicious, slow-cooked meal perfect for an easy weeknight dinner or casual gatherings. Tender chuck roast is seasoned, seared, and slow-cooked in enchilada sauce and beef broth until meltingly soft, then shredded and nestled in warm tortillas with melted Chihuahua cheese, fresh cilantro, lime, and pico de gallo. This hands-off recipe yields flavorful, juicy tacos that everyone will love.

Ingredients

Scale

Beef and Seasoning

  • 3 Tablespoons Olive Oil
  • 3 lb Chuck Roast
  • 2 packets Street Taco Seasoning (1 oz each)
  • 1 cup Beef Broth
  • 1 cup Onion, diced

Sauces and Tortillas

  • 28 oz can Enchilada Sauce
  • 20 White Corn Tortillas

Toppings

  • 3 cups Chihuahua Mexican Melting Cheese, shredded
  • Lime wedges
  • Cilantro, chopped
  • Pico de Gallo

Instructions

  1. Prepare the Chuck Roast: Trim any excess fat from the chuck roast for a leaner filling if desired. Heat a skillet over medium heat and add the olive oil. Evenly coat the chuck roast with the taco seasoning packets. Sear the seasoned roast in the hot skillet for 3-5 minutes on each side, until it develops a nice char and fragrant aroma.
  2. Layer the Ingredients in the Crockpot: Place the seared chuck roast into the crockpot. Pour the enchilada sauce evenly over the roast. Add the beef broth to the crockpot and sprinkle the diced onions around the roast for added flavor.
  3. Cook: Cover the crockpot and cook on low heat for 8 hours or on high heat for 4-5 hours. The beef should be extremely tender and easily shred with a fork once done.
  4. Shred the Beef: Remove the cooked roast from the crockpot and shred the meat thoroughly using two forks. Return the shredded beef to the crockpot and stir well to combine with the sauce. Allow the beef to soak for an additional 10-20 minutes to absorb maximum flavor.
  5. Prepare the Tortillas: Ladle some of the beef juices into a large, shallow dish. Heat a skillet over medium heat. Dip each white corn tortilla into the beef juices, coating both sides thoroughly to infuse flavor and soften.
  6. Assemble the Tacos: Place two coated tortillas flat in the skillet. Add a generous portion of the shredded beef and sprinkle each with shredded Chihuahua cheese. Fold each tortilla over and cook for about 1 minute per side, until the tortillas are golden brown and the cheese has melted.
  7. Serve: Serve the tacos hot, garnished with fresh lime wedges, chopped cilantro, and pico de gallo. Allow guests to add additional toppings as desired for a perfect taco experience.

Notes

  • For a leaner dish, trim excess fat from the chuck roast before cooking.
  • If you prefer spicier tacos, consider adding jalapeños or hot sauce to the beef mixture.
  • Make sure to dip the tortillas in the beef juice to keep them moist and flavorful during skillet cooking.
  • This recipe can be doubled or halved depending on serving needs.
  • Leftover shredded beef is great for burritos, quesadillas, or salads.

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Find it online: https://scratchymama.com/crockpot-shredded-beef-tacos-with-chihuahua-cheese-lime-and-pico-de-gallo-recipe/