Slow Cooker Cholula Shredded Beef Tacos

Ingredients

3 pound beef chuck roast, boneless
⅓ cup original Cholula hot sauce
2 TB chili powder
2 tsp garlic powder
2 tsp onion powder
1 tsp dried cumin
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
1 lime, fresh squeezed
24 fresh corn tortillas, warmed
Accompaniments: radish salad, Cotija cheese, fresh diced avocados, extra Cholula
For the radish salad:
4 radishes, thinly sliced
1 fresh lime, juiced
Handful of fresh cilantro, chopped
½ of small red onion, thinly sliced
Salt to taste

Preparation

1
For the Cholula shredded beef:
2
Place the beef chuck roast in the bottom of a slow cooker. Cover with the Cholula, chili powder, garlic powder, onion powder, dried cumin, dried oregano, salt, pepper, and lime juice. Cover and cook on low for 8 hours or on high for 5 hours. When roast is finished cooking, remove from the liquid & set aside. Skim fat off top of remaining beef liquid and discard. Shred beef with two forks & place back in liquid. Stir well, taste & add salt if needed. Keep warm.
3
For the radish salad:
4
Combine the sliced radishes and all other ingredients in a medium sized bowl. Stir well, cover and place in the refrigerator until ready to use.
5
To serve, stack 2 warmed corn tortillas on top of each other, fill with desired amount of shredded beef and top with radish salad, Cotija cheese, diced avocados, and extra Cholula.
.

About

Get out the crock-pot for an easy and delicious recipe for Slow Cooker Cholula Shredded Beef Tacos. Perfect for Taco Tuesday (or any day of the week!)

Yield:

6 servings

Added:

Saturday, January 9, 2016 - 7:35am

Creator:

Related Cooking Videos