Shredded Beef Tacos

0:00It's time for a recipe of the day. So you know I've been on a shredded beef kick and since it is Tuesday I am telling you today about how to make shredded beef tacos. Usually when I think of beef tacos I think of ground beef because that's kind of what I grew up having. We had taco time which is different from Taco Bell back in Canada in like food courts and when I was first eating tacos they had ground beef in them. But shredded beef is so much better, so juicy and flavorful and you are going to love trying this at your tacos. I know it. So the recipe that I'm telling you about today has the beef being cooked in the slow cooker. But if you want to do it in the oven or in the instant pot I'm going to link to my basic shredded beef recipe and in there it gives instructions for how to do the beef in those different ways. This is the shredded beef taco recipe. It is using the slow cooker. It's very similar to the other shredded beef recipes that I've been telling you about

1:00except that this one has salsa in the mixture in the slow cooker and it just brings so much of that like tax Mexican flavor into the meat. You're going to like it a lot. Okay. So you're going to start by getting a two and a half pound boneless chuck roast. That is my favorite for shredded beef and for any kind of pot roast kind of beef dinner. If you have something else or want to know what else you could use in that basic shredded beef recipe I was telling you about in that post it has all the different cuts of beef that work for this and a bunch that you should avoid so you can look there for that. But we're using a two and a half pound boneless chuck roast and you're seasoning that all over with a teaspoon of salt and half a teaspoon of pepper. You could instead use a packet of taco seasoning if you wanted to. I just worry that it's going to be a little salty because we're also using salsa in here. So that's why I've sort of gone with just a very basic seasoning so that I'm not competing with the flavors and the saltiness of the salsa. So once you've seasoned your roast all over you're going to get out your slow cooker and

2:00into that you're putting one large onion that you've sliced and a cup of salsa whatever kind you like. If you like it spice you spice if you like mild use mild then you're going to nestle that seasoned roast down into that onion mixture and you're going to pour one cup of beef broth over top. Put the lid on the slow cooker and that is going until it is nice and tender and easy to shred. That's going to be about six hours on low or four hours on high. If you know yours takes a little bit longer a little bit less time than other peoples do then go with that. Okay. Now at some point towards the end of that cook time you're going to get your toppings ready. And I think this is why taco night is so popular for us for quick and easy dinners. It's because everybody can have exactly what they want. My family we tend to do tomatoes, green onion, cubed avocado, shredded cheddar cheese, and some sour cream. Those are the standard. Sometimes if I have cilantro I do that. Sometimes if I have bell peppers I'll saute those up and do some nice fajita vegetables.

3:02I will link to my favorite fajita vegetable recipe for you. But yeah. So then I typically put the different toppings out on the counter and when everybody's got their beef in their tortillas they can load up their own taco to their own preferences which really helps with picky eating and I don't like this. I don't like that. And also in terms of just me as a parent who loves all kinds of food I can be a little bit more adventurous. Right. I can squirt some sriracha in there. I can put some jalapeno rings if I want something spicy. I can get my hands on some nice cheese that maybe my kids wouldn't like as much and sprinkle that in there. So you could go in any direction and everybody can make their own. That is so great. So you get those toppings ready and then you're going to take the roast out of the silk cooker and use two forks to shred it into strands and then use a slotted spoon to scoop some of those onions and the salsa veggies out of the liquid and stir that into your shredded beef. Give it a taste to add more salt and pepper if you'd like. Then you're going to heat up your tortillas. If you are using corn tortillas you are welcome to do one at a time in a skillet to heat

4:05them up or I'm going to link to my method for heating corn tortillas. It is under the broiler and it's a little bit controversial on TikTok. Lots of people think it's an awful thing to do. I think it works brilliantly. So I will link to that for you how to heat corn tortillas. If you're doing flour tortillas my favorite way to heat them up is in a microwave. You just put a stack of them on a microwave safe plate, put a damp paper towel on top or even wrap damp paper towels under and over and then you can put another plate on top and vert it over top and that goes into the microwave for 30 seconds to a minute just until they're heated through. And that is it. You've got your tortillas, you've got your delicious shredded beef, you have all your toppings out, everybody can make their own tacos and have a wonderful taco Tuesday. I will put all the links that I talked about in the show notes for this podcast episode or head to cookthestory.com slash ROTD and you will get the link to this recipe and all of that information is there as well. If you make this recipe and love it or if you have made any of the recipes from my sites and love them, I would really appreciate it if you would go and leave a five star

5:09rating in a comment. Those five star ratings help other people find my website and find my recipes and that brings more people into the cookthestory world which grows my business and has more people eating all this delicious food which we love. I'm Christine Pitman from cookthestory.com the cookful.com cook for 2.0 us and this podcast recipe of the day. I hope you have a great day. Let's get cooking.