I had a gathering at my place not too long ago. I wanted to make some food – something easy for a large group. I remembered shredded beef tacos my friend Marc made years ago in a slow cooker. I emailed him and he gave me the recipe. It was SO simple I had to read it over again to make sure I hadn’t missed anything.
Best part about a slow cooker is that you throw all the ingredients in and wait about 6 to 8 hours, and your dish is ready. Take a look at my tacos:
I bought the tortillas from Huicho’s Bakery, a local bakery and tortilleria in Los Angeles. I got there right when the fresh corn tortillas had just been packed. When the cashier handed me two bags, they were both warm and I put my nose to the bag and the smell of maize seeped out – I inhaled. If you haven’t already, I highly suggest you stop by your local tortilleria and pick up a bag of fresh tortillas – it’s not expensive and the taste is 10 times better than the prepackaged stuff you buy at the grocery store that’s been shipped from miles away. Plus, you can support your local business!
Here’s the checklist of things you need for shredded beef tacos.
- Cilantro and onions – I bought some cilantro and onions from the farmers market and chipped them up and put it in a bowl as a side for the tacos.
- Limes – I cut up lime wedges for folks to squeeze on their tacos.
- Mexican cheese – I bought queso fresco and crumbled them up so people could top off their tacos.
- Hot sauce – Tapatio is my hot sauce of choice.
- Shredded beef (see below for recipe)
The shredded beef is a simple recipe. I didn’t really use measuring spoons – just seasoned to the eye and didn’t over do it. But hopefully you’ll be able to find the right combination for yourself and experiment.
- Meat – Buy a large chuck roast and trim the fat. Then cut the meet into 4 pieces and put into the slow cooker.
- Garlic – Add 5-6 cloves of garlic (I put in 8 because I’m a big fan of garlic).
- Season with salt and pepper.
- Beef bouillon – dissolve it in 1/2 cup of water and drizzle it over the meat.
- (optional) My friend Marc also recommends serrano peppers too if you like it spicy. I didn’t add the peppers for my taco.
Set the slow cooker to LOW and leave it in for about 6 -8 hours. Mine were done a little after 6 hours. You know it’s ready when the meat is tender and falls off each other. Do not set it to high or leave it in too long because the mean will get tough and rubbery.
This was a simple recipe that everyone enjoyed and it was easy to prepare. Looking forward for my next taco night!