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Crockpot Mexican Shredded Beef Tacos with Pickled Onions
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Knife

Ingredients
  

  • 2 pounds beef chuck roast
  • 1 cup beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large red onion
  • 1/2 cup apple cider vinegar
  • 1 tablespoon sugar
  • 8 small corn tortillas
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions
 

  • Place the beef chuck roast in the slow cooker. Pour in the beef broth, then add the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Stir the spices around the meat to coat it evenly.
  • Cover the slow cooker and cook on low for 8 hours until the beef shreds easily with a fork.
  • About 30 minutes before the beef finishes, thinly slice the red onion. In a mixing bowl, stir together the apple cider vinegar, sugar, and a pinch of salt. Add the onion slices and press them down so they sit in the liquid. Place the bowl in the fridge to pickle.
  • Once the beef is done, shred it directly in the slow cooker using two forks and mix it with the cooking juices.
  • Warm the corn tortillas. Fill each tortilla with shredded beef, then top with pickled onions, chopped cilantro, and a squeeze of lime.

Notes

Make the pickled onions the night before so they have time to soften and absorb more flavor. The beef stays moist if you leave it in the slow cooker on warm after shredding. Leftovers reheat well in a skillet with a splash of broth to keep the meat from drying out.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl, Knife