Slow Cooker Cholula Shredded Beef Tacos

By Karrie / Tasty Ever After
January 9, 2016
2 Comments


Author Notes: 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!)Karrie / Tasty Ever After

Serves: 6

Ingredients

  • 3 pounds beef chuck roast, boneless
  • 1/3 cup original Cholula hot sauce
  • 2 tablespoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground 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
  • 1/2 small red onion, thinly sliced
  • salt to taste

Directions

  1. For the Cholula shredded beef: 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.
  2. For the radish salad: 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.
  3. 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.

More Great Recipes:
Beef|Make Ahead|One-Pot Wonders|Serves a Crowd|Slow Cook|Entree

Reviews (2) Questions (0)

2 Comments

beejay45 February 24, 2016
I've seen the two tortillas a lot lately, but why two?<br />This sounds great, and I have everything I need for it in the pantry or the freezer. Serendipity!<br />I wish they still had the cute little wooden tops on the Cholula bottles. I miss those.
 
Author Comment
Karrie /. February 24, 2016
Hi Beejay! Thank you and if you try the recipe, please let me know how you like it. Usually two tortillas are used to make the taco more sturdy. In case the first tortilla splits from the wet filling, the second tortilla will catch it. You don't have to use two tortillas if you don't want and many times, I'll only use one.<br />I buy the big Cholula bottles (since I go through so much of it) and those bottles still have the cute wooden tops, so keep a look out for them at your local store :)