My Shredded Beef For Tacos Recipes
NO FUSS SHREDDED BEEF TACOS
This recipe was created for a Cinco De Mayo work potluck taco bar that was a big hit. The coffee in the recipe adds a hint of smokiness and assists with tenderizing the meat as it cooks. Serve with warm tortillas and your favorite toppings. For less heat, omit jalapenos.
Provided by rknotthere
Categories World Cuisine Recipes Latin American Mexican
Time 6h15m
Yield 16
Number Of Ingredients 12
Steps:
- Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
- Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
- Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
- Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.
Nutrition Facts : Calories 148 calories, Carbohydrate 3.3 g, Cholesterol 38.7 mg, Fat 9.7 g, Fiber 0.8 g, Protein 10.9 g, SaturatedFat 3.9 g, Sodium 376.7 mg, Sugar 1.9 g
SHREDDED BEEF FOR TACOS
This makes the best shredded beef tacos I think I've ever had. A lot of similar recipes call for beer, but I'm telling you...you GOTTA try it with the wine; it's amazing. This works just as well with pork (even super lowfat pork tenderloin). When we can afford a few extra calories in our diet (ha!), I like to stuff corn tortillas with the mixture and deep fry...they're seriously insane. I got this recipe from Allrecipes.com a few years ago and haven't made a single modification; it's perfect as is. Enjoy :-)
Provided by Robyns Cookin
Categories Roast Beef
Time 9h10m
Yield 20 , 20 serving(s)
Number Of Ingredients 7
Steps:
- Place the frozen roast in the slow cooker.
- Pour the wine and Mexican-style hot tomato sauce over the top.
- Season with garlic, salt, and pepper.
- Cover and cook on low for 9 hours.
- When done, the roast should shred easily with a fork.
- Shred the roast into the juices, and mix in the chopped green onions and cilantro.
Nutrition Facts : Calories 132.3, Fat 4, SaturatedFat 1.6, Cholesterol 58.1, Sodium 185.3, Carbohydrate 2.5, Fiber 0.5, Sugar 1.2, Protein 20
SHREDDED BEEF TACOS
My family just loves this recipe and so do I because it's so easy!! The true "secret" to this recipe is the garnish (which sounds crazy- but is so good) so don't be afraid to try it. I have also made this with boneless skinless chicken breasts and that is fantastic too.
Provided by Renee Redman
Categories Roast Beef
Time 6h20m
Yield 21 tacos, 8 serving(s)
Number Of Ingredients 10
Steps:
- In the crockpot, mix taco seasoning, onion and enough water to cover your roast- then add your roast and cook on high for 6 hours or low for 8 to 10 hours. Once the meat is done, use a fork to shred it and place back into the crockpot.
- For the garnish mix the radishes, green onions and cilantro in a container with lid and shake to mix thoroughly. You can mix this up right before meal time or make it early and just chill until you are ready to serve.
- The tortillas should be done close to meal time. Using a small fry pan, heat oil on a medium high heat until hot. Fry the tortillas one at a time because they cook quickly. Using tongs place tortilla in the oil on one side for 1 to 2 seconds then flip it over and fold in half- use the tongs to gently spread the shell open. Fry that side for about 15 seconds and then flip the shell over and fry for about 15 seconds. Place the shell on a plate with a couple of paper towels and salt lightly while still hot.
- Use a slotted spoon to put meat into the shells and then top with the garnish and other toppings to your taste- cheese, tomato, salsa, jalepenos, etc. Enjoy!
Nutrition Facts : Calories 637.7, Fat 31.8, SaturatedFat 6.7, Cholesterol 149.7, Sodium 795.6, Carbohydrate 37.9, Fiber 6.4, Sugar 2.6, Protein 53.5
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- Place the meat, onion, garlic, and bay leaf in a large pot, and cover with water. Cook over a medium-high heat until it starts boiling. One it starts boiling, covers the pot and reduces heat to simmer.
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- Once the meat is cool enough to handle, shred the meat using 2 forks, pulling the meat with the forks in opposite directions, until you break the meat into strands. Discard any bits of fat or gristle you find in the meat. Continue this process until all the meat is shredded.
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