Juicy Shredded Beef Tacos

Juicy Shredded Beef Tacos

when your teenage son looks up from just having taken a bite of this and says wow you know you found a really good recipe you start by taking this chuck roast I used about a 3 and a half pound chuck roast I put salt and pepper on both sides and then I put it into a pan to sear it for about 3 minutes on each side then I put it in the crock pot I put salt pepper some chili powder and cumin on there and then I am putting those frozen onions a little bit of broth beef broth is what’s recommended I didn’t have that so I used chicken broth and then I puten chilies and some Chipotle chilies in there so I put it in the crock pot it was a long day I was gone for about 11 hours didn’t matter because my crock pot will turn to warm after the8 hours is finished and then I took the meat out I drained the juices off of it I put the meat into a bowl and I picked out those chipotle peppers because that’s where the spice comes from I used an immersion blender to blend up all the juices I added some of that juice back into the meat to make it a little bit moist but the spice is in that juice so careful if you don’t like a lot of spice if you do there you go then I took just some cheap flour tortillas and I put some olive oil and some butter into a pan and I basically fried up those tortillas I sprinkled cheese on it some of them I put a little bit of cilantro I put meat on the half of it flipped them over this process took about 30 seconds on each side it was super fast and we served it up I did dip it in that sauce which wow has some spice but oh my gosh best tacos ever

These crispy, cheesy shredded beef tacos are packed with flavor and come with a savory dipping sauce that brings it all together. With just 10 minutes of prep in the morning and 17 minutes to get it on the table at night, this is the perfect recipe for busy nights. My son took one bite and simply said, “Wow.” No leftovers here!

Ingredients:
For the Beef:

• 3.5 pounds chuck roast
• Salt & pepper, to taste
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional)
• 1 onion, chopped
• 2 cups beef broth
• 1 tablespoon minced garlic
• 1 (4 oz) can green chilis
• 1 (7 oz) can chipotle peppers in adobo
For the Tacos:
• 8-10 flour tortillas
• Shredded cheese (like Monterey Jack or Mexican blend)
• Fresh cilantro, chopped (optional)
• Olive oil and butter, for the pan

Instructions:
1. Prep the Beef (10 minutes):
• Season chuck roast with salt and pepper, then sear in a hot pan until browned on both sides. Place in a crockpot.
• Add chili powder, cayenne (if using), onion, beef broth, minced garlic, green chilis, and chipotle peppers.
2. Slow Cook:
• Cover and cook on low for 8 hours (the crockpot will switch to “warm” after 8 hours if you’re away longer).
• When ready to serve, remove the beef and shred. Discard the chipotle peppers or set them aside.
3. Blend the cooking juices and chipotle peppers until smooth to create a flavorful dipping sauce. Adjust seasoning to taste.
4. Assemble & Cook the Tacos (17 minutes):
• Heat a small amount of olive oil and butter in a pan over medium heat.
• Place a tortilla in the pan, add shredded cheese and beef to one half, sprinkle with cilantro if desired, and fold the tortilla over.
• Cook each side for about 30 seconds, or until the tortilla is golden and crispy and the cheese is melted. Repeat with remaining tortillas.

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