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Pulled Beef Tacos

Tender beef chuck roast slow-cooked until it falls apart, served in warm corn tortillas with creamy guacamole and fresh pico de gallo.

  • Total Time: 8 hours 15 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 3 pounds Beef Chuck Roast, cut into large chunks
  • 1 cup Beef Broth
  • 2 Canned Chipotle Peppers in adobo sauce
  • 4 cloves Garlic, smashed
  • 2 tablespoons Cumin and Chili Powder blend
  • 12 small Corn Tortillas
  • 1 cup Fresh Guacamole
  • 1 cup Pico de Gallo

Instructions

  1. Set your slow cooker to low or preheat your oven to 300 degrees.
  2. In a small bowl, whisk together beef broth, cumin, chili powder, and chopped chipotle peppers.
  3. Place seasoned beef chunks into the cooking vessel.
  4. Pour the liquid mixture and smashed garlic over the beef.
  5. Cover and cook for 6 to 8 hours on low until the meat is tender.
  6. Remove beef, shred with two forks, and return to the juices.
  7. Serve the juicy beef on warm tortillas topped with guacamole and salsa.

Notes

  • Searing the meat before slow cooking locks in extra flavor.
  • Warm your tortillas in a dry skillet or over a flame for better texture.
  • Leftover beef can be frozen for up to three months.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Mexican
  • Diet: Gluten Free

Nutrition

  • Serving Size: 2 tacos
  • Calories: 420
  • Sugar: 2g
  • Sodium: 650mg
  • Fat: 22g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 5g
  • Protein: 32g
  • Cholesterol: 95mg

Keywords: pulled beef tacos, slow cooker beef, shredded beef recipe