Wow. Just wow. I admit, I usually make quick tacos when I’m making tacos. Ya know the kind. Brown some ground beef with taco seasoning. Add some taco sauce. Boom. Done. And good. Well, that version is good. But this slow-cooker shredded Mexican beef is better.
Sure it takes a day to make the beef, but man is it ever worth it. The meat comes out unbelievably flavorful and tender and juice. It has a bit of a kick, but not so much that your I-don’t-like-heat friends won’t like it. There’s nothing it isn’t good on, from tacos to nachos to quesadillas to burritos to whatever.
If you’re looking for a great spicy sauce to top your nachos (or tacos) with, try our Southwestern sauce. It really goes well with this slow-cooker shredded Mexican beef.
Slow-Cooker Shredded Mexican Beef
- 2 4 ounce cans fire-roasted diced green chiles (I used La Victoria)
- 1 4 ounce can fire-roasted diced jalapenos (I used La Victoria)
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 cloves garlic minced
- Kosher salt and freshly ground black pepper to taste
- 3 pounds boneless chuck roast trimmed as desired
- Combine all but the roast in a small bowl.
- Rub the spice mixture over the roast, getting all sides.
- Place roast into a slow cooker and cook on low for 8-10 hours or until fall-apart tender.
- Remove roast (carefully, as it will tend to fall apart) to a cutting board and chop or shred as desired. Return to the slow cooker for serving.
- Note: The meat gets even better the next day. I made this on a Sunday for several easy weekday meals.