Slow Cooker Shredded Beef For Tacos And Burritos Recipes

SLOW COOKER SHREDDED BEEF FOR TACOS AND BURRITOS

Steps:

• Place beef roast in crock of a slow cooker. Sprinkle taco seasoning over the beef; top with onion slices.
• Cook on Low 8 to 10 hours.
• Remove beef to a cutting board and shred with a pair of forks. Return beef to slow cooker and season with seasoned salt.

SHREDDED BEEF BURRITO FILLING

Steps:

• In a 6-qt. slow cooker, combine beef and broth. Cook, covered, on low until meat is tender, 6-8 hours. Remove meat; discard juices. When cool enough to handle, shred with two forks. Return to slow cooker., In a large skillet, heat oil over medium heat. Add onion and jalapenos; cook and stir until softened, 3-4 minutes. Add garlic and seasonings; cook 1 minute longer. Stir in crushed tomatoes and salsa; bring to a boil. Pour mixture over shredded beef; stir to combine. Cook, covered, on high until heated through, about 1 hour., Using tongs, serve on tortillas for burritos or tacos; add toppings as desired., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

SHREDDED BEEF FOR TACOS OR BURRITOS

Steps:

• Place onion in slow cooker and top with beef roast.
• In a small bowl, whisk together remaining ingredients and pour over beef roast.
• Cook on low for about 8 hours.
• Remove roast from slow cooker, reserving juice.
• Use 2 forks to shred meat; mix in enough of the reserved juice until it is the desired consistency.
• Use as filling to tacos, burritos, enchiladas, quesadillas, or nachos.

MEXICAN SHREDDED BEEF RECIPE

Steps:

• Make the dry rub: In a small bowl, combine paprika with chili powder, oregano, coriander, cumin, garlic powder, salt, and pepper.
• Liberally season the beef portions with the dry rub.
• Heat vegetable oil in a pot/Instant Pot. Sear the roasts (in 2 batches) until brown on all sides. Deglaze the pot with 2 tablespoons of water scrubbing any stuck bits to the bottom of the pot with a wooden spatula or spoon.
• Add the beef back in, and add the beef broth. Give everything a quick stir so that the meat is covered in the liquid. Add lime juice to the broth.
• If cooking over the stovetop or in a slow cooker, cook until tender on medium heat, or for 8 hours on low in the slow cooker.
• If using an Instant Pot, secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 55 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
• Carefully remove the lid and take the beef out to shred.
• Shred the meat using 2 forks, then put it back in the Instant Pot in the sauce to soak it up.
• Strain liquid from beef, and serve in tortillas with your favorite toppings.

SLOW COOKER SHREDDED BEEF

Steps:

• Add all ingredients to slow cooker
• Cover and cook on low for 8 hours or until internal temp of roast reaches 205 degrees F
• Remove from slow cooker and use forks to shred meat

SLOW COOKER SHREDDED BEEF TACOS

Steps:

• Heat olive oil in a large pot over medium-high heat. Dab both sides of beef dry with paper towels.
• Season beef with salt and pepper (about 1 tsp salt, 3/4 tsp pepper) and sear in pot until browned on both sides, about 3 minutes each side.
• Transfer beef to a 6 or 7 quart slow cooker. Pour beef broth over roast.
• Sprinkle chili powder, cumin, onion and garlic powder evenly over roast. Cover slow cooker and cook on low heat 8 hours (high heat cooking is not recommend here).
• Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker (season with a little more salt if needed).
• Add in lime juice, cover with lid and cook on low an additional 5 - 10 minutes while preparing toppings and tortillas.
• Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander.
• Serve in warmed tortillas with desired toppings.
• Recipe source: Cooking Classy

SLOW COOKED SHREDDED BEEF TACOS

Steps:

• Place beef and onion in slow cooker.
• Combine water and seasoning mix in small bowl.
• Pour over beef and onion.
• Cook on LOW for 6-8 hours or until tender.
• Shred beef with two forks.
• Place beef in large bowl.
• Stir in taco sauce and chiles.
• Fill warmed taco shells with beef mixture.
• Top with lettuce, tomato,cheese, and sour cream.

PIONEER WOMAN SHREDDED BEEF TACOS

Steps:

• Combine seasoning blend: Put all the ingredients for the spice mix in a small bowl - paprika, cumin, oregano, chili powder, onion powder, garlic powder, and coriander. Add 1 1/4 teaspoons salt and 1/2 teaspoon black pepper. Stir well to combine.
• Season beef: Put the beef on a clean surface. Sprinkle two tablespoons of the seasoning blend over the beef. Work the spices into the meat with your hands.
• Sear beef: In a Dutch oven or large heavy-bottomed pot, heat 1 1/2 tablespoons oil over medium-high heat. Add meat (in batches if necessary) and brown on all sides, about 8 minutes. Add more oil if necessary if browning meat in batches. Remove to a plate.
• Sauté vegetables: As soon as the pot is now empty, reduce the heat to medium and add the remaining 1 1/2 tablespoons of oil, followed by the onions. Season the onions with a pinch of pepper and a pinch of salt. Sauté, stirring occasionally, for about 3 minutes. Stir in garlic and the remaining seasoning blend. Cook, stirring constantly, for about 30 seconds before it becomes fragrant. Then add the tomato paste and chopped chipotles. Stir constantly until the paste is caramelized, about 1-2 minutes.
• Deglaze + add beef: Deglaze the pan with lime juice. Cook, scraping up any browned bits at the bottom, then add the adobo sauce, the stock, the Picante sauce, and the bay leaf. Mix well, and then add the seared beef, along with any accumulated juices, to the pot.
• Cover + cook: Bring the contents to a simmer. Cover the pot and reduce the heat to low. Simmer covered for 3 - 3 1/2 hours, or until the meat becomes tender and falls apart. You should stir the beef every hour to achieve the best results.
• Shred beef: Turn off the heat in the pot. Remove the bay leaf with tongs and discard it. Shred the beef with two forks (you can also remove the beef to a cutting board, shred it, and return it to the pot.)
• Gently simmer to warm: Reduce the heat to low and gently simmer the meat for about 10-15 minutes.
• Serve: To serve, place beef in a serving dish and top with cilantro. Serve with lime wedges.
• For tacos: Add shredded cheese to warmed corn tortillas and top with shredded beef; garnish with chopped veggies, pico de gallo, fresh cilantro, guacamole, or sour cream.