This slow cooker Mexican shredded beef will lay the foundation for crafting a taco worthy of haunting one’s dreams! The Sandman has nothing on this!
As I walk into the kitchen I am immediately halted by the deep earthy fragrance of cumin and smoked paprika doing the rhumba in midair. Now, contrary to what I may have led you to believe, I am not really an expert at the rhumba, perhaps they were doing the tango. One can never quite be sure when it comes to spices. However, I do know these seasonings will make my slow cooker Mexican shredded beef sing!
Seriously, is there a better smell than dinner simmering in the slow cooker? The aroma emanating from my slow cooker Mexican shredded beef is rivaled only by that of my Mississippi Roast Beef Sandwiches! Holy cow, someone needs to make a candle out of this stuff.
Slow cooker Mexican shredded beef is perfect for amping up taco night. Taco Tuesday needn’t be a recreation of the placid ground beef slopped into in a room temperature taco shell by an underpaid, overworked, lunch lady. To craft a taco worthy of haunting one’s dreams, you must first start with a foundation built upon luxurious shredded beef and a liberal dusting of seasonings. The Sandman has nothing on this!
Mexican shredded beef is not only perfect for tacos, use this beef in enchiladas, burritos, or any of your favorite Mexican dishes. It can also be made ahead if desired because it reheats beautifully.
It may go without saying, but you will want to have a slow cooker to make my Slow Cooker Mexican Shredded Beef recipe. It can be made without a slower cooker by simmering it on the stove, but a crock pot will be simpler and easier to clean up. I don’t think it is necessary to get fancy when purchasing a slow cooker. Buying one with a Low, High, and Keep Warm setting will have everything you need. For everyday cooking, 5 or 6 quarts will be ideal.
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Slow Cooker Mexican Shredded Beef
Mexican Shredded Beef
- 3 lb Chuck Roast
- 4 oz can diced green chilis chopped
- 1 tbsp smoked paprika
- ½ tsp oregano
- ¼ tsp cumin
- ¾ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp fresh black pepper
- Salt to taste
- Place chuck roast in slow cooker.
- Sprinkle all remaining ingredients on the roast and place slow cooker on high.
- Cook for 4 hours on high, or until beef is easily shredded with a fork.
- Remove large chunks of fat remaining and shred.
- Taste for salt, adjusting as needed.
- Serve on tacos, or use in a variety of other Mexican dishes.
This Slow Cooker Mexican Shredded Beef recipe was originally published on this website March 18, 2016.
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