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Mouthwatering Slow Cooker Shredded Beef Tacos

A close-up of tender shredded beef tacos served in warm corn tortillas, topped with fresh avocado cubes and vibrant pico de gallo, garnished with cilantro and lime wedges.
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Enjoy simple slow cooker shredded beef tacos with fresh avocado and pico de gallo. This easy recipe uses a tender beef brisket or rump roast with hints of lime juice and cilantro.

Ingredients

Scale
  • 2 pounds flat-cut beef brisket (trimmed (or rump roast))
  • 1 tablespoon olive oil
  • 12 oz Modelo Negra Beer (or any Mexican beer)
  • 2 cloves garlic (minced)
  • 1 large onion (diced)
  • 1/4 cup fresh lime juice
  • 1/4 cup cilantro (finely chopped )
  • 2 tablespoons chipotle chiles in adobo (chopped)
  • 4 scallions (chopped)
  • 1 tablespoon Krazy Salt (or your favorite seasoned salt)
  • 24 corn tortillas (warmed, for serving)
  • 2 avocados (peeled, pitted, and cubed, for serving)
  • 1 cup pico de gallo (for serving)

Instructions

Prepare the Beef:

  1. If desired, heat a large skillet over medium-high heat and add olive oil. Brown the beef on all sides for extra flavor. This step is optional but recommended.
  2. Transfer the browned beef to your slow cooker.

Add Ingredients to Slow Cooker:

  1. Add the diced onions, minced garlic, and chipotle chiles to the slow cooker. Pour the beer over the beef to deglaze and mix with the seasonings.
  2. Sprinkle the beef with the seasoned salt, ensuring it's evenly coated.

Cook:

  1. Cover the slow cooker and set it on low heat. Cook for 8-9 hours or until the beef is tender and shreds easily with a fork.

Shred the Beef:

  1. Once the beef is cooked, transfer it to a cutting board and let it rest for a few minutes. Shred the beef using a fork or your fingers and return it to the slow cooker with the remaining cooking liquid. If there is more than 1 cup of liquid, pour off the excess.

Finish with Fresh Ingredients:

  1. Stir in the lime juice, chopped cilantro, and scallions to the shredded beef, mixing thoroughly to combine all the flavors.

Serve:

  1. Scoop the shredded beef into warm corn tortillas and top with pico de gallo and cubed avocado. Serve immediately for the best flavor.

Notes

Alternative Dutch Oven Method:

Follow the initial steps of browning the beef and sautéing the onions in a Dutch oven over medium-high heat.

Deglaze the pan with the beer and add the garlic and chipotle chiles.

Return the seasoned beef to the Dutch oven, cover tightly with a lid, and bake at 350°F for 3 hours or until tender.

Shred, mix in the lime juice, cilantro, and scallions, and serve as directed above.

Nutrition

Find it online: https://jennifercooks.com/shredded-beef-tacos-with-avocado-and/