Slow Cooker Shredded Beef Tacos
Delightful and satisfying Slow Cooker Shredded Beef Tacos feature tender, flavorful beef coupled with rich spices, easy to prepare and customize for any taste.
Ingredients
For the Beef
- 1 kg chuck beef roast (bolar blade or small brisket)
- ¼ cup water to keep the meat moist during cooking
Spice Mix
- ½ tablespoon chili powder
- ½ tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon crushed red chili flakes
- ¼ teaspoon dried oregano
- ¼ teaspoon ground black pepper
For Serving
- 12 pieces corn tortillas
- 1-2 pieces ripe avocados
- 1 tablespoon lime juice from 1 lime
- ¼ cup dairy-free plain yogurt (or sour cream or mayonnaise)
- to taste extra lime wedges for serving
- to taste fresh coriander leaves for serving
Instructions
Preparation
- Gather all your ingredients.
- In a small bowl, mix the spices: chili powder, ground cumin, paprika, sea salt, garlic powder, onion powder, crushed red chili flakes, dried oregano, and ground black pepper.
- Rub the spice mix generously all over the chuck beef roast.
- Place the seasoned beef into the slow cooker and pour in ¼ cup of water.
Cooking
- Cover the slow cooker with a lid and cook on high for about 6 hours or on low for 8 to 10 hours.
- Once cooked, shred the beef using two forks directly in the slow cooker.
Topping Preparation
- In a bowl, mash the ripe avocados with lime juice and season with a pinch of garlic powder and salt to taste.
- Heat the corn tortillas in a frying pan over medium heat for about one minute on each side.
Assembly
- On a platter, lay out the warm corn tortillas.
- Spoon a generous mound of shredded beef onto each tortilla.
- Add a dollop of mashed avocado on top of the beef.
- Drizzle with dairy-free yogurt or sour cream, if desired.
- Serve with extra lime wedges and sprinkle with fresh coriander leaves.
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Notes
You can customize toppings as per your preference and enjoy these tacos with various additional items.