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Mouthwatering Slow Cooker Shredded Beef Tacos
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.
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Servings: 12
Calories: 263kcal
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Ingredients
- 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
- ¼ cup fresh lime juice
- ¼ 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:
- 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.
- Transfer the browned beef to your slow cooker.
Add Ingredients to Slow Cooker:
- 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.
- Sprinkle the beef with the seasoned salt, ensuring it's evenly coated.
Cook:
- 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:
- 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:
- Stir in the lime juice, chopped cilantro, and scallions to the shredded beef, mixing thoroughly to combine all the flavors.
Serve:
- 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
Serving: 2tacos | Calories: 263kcal | Carbohydrates: 27g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 667mg | Potassium: 393mg | Fiber: 4g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.