Shredded Beef Tacos Crockpot Style
shared by Jennifer
Details:
-
PT30M
- Prep Time: 30 Minutes PT4H30M
- Cook Time: 4 Hours 30 Minutes PT5H
- Total Time: 5 Hours
- Difficulty: Novice
- Serves: 6 people
- Cuisine: African
Heat the olive oil in a heavy-bottomed pot or dutch oven over medium heat.Add the garlic and onions and saute until onions are translucent.Sprinkle the sal
Ingredients:
- 1.5 lbs beef chuck
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh black pepper
- 3 tablespoons olive oil
- 4 cloves garlic
- 3/4 cup yellow onion; finely chopped
- 1 tablespoon cumin
- 1 tablespoon ancho chile powder
- 2 dried bay leaves
- 1 bottle Negra Modela beer
- 12 small corn tortillas
- sharp white cheddar cheese; Shredded
- Cilantro; for garnish
Directions:
- Heat the olive oil in a heavy-bottomed pot or dutch oven over medium heat.
- Add the garlic and onions and saute until onions are translucent.
- Sprinkle the salt and pepper on both sides of the beef.
- Place the chuck in the pot and let it sear for 3 minutes until a crust has formed.
- Flip the chuck and sear the second side for an additional 3 minutes. until nice and brown, almost burned but not.
- Transfer the seared beef, along with the sauteed onions and garlic, to a crock pot.
- Add the cumin, ancho chile powder, bay leaves and Negro Model beer to the crock pot.
- Simmer the ingredients on low heat for at least four hours, or until the meat is fork tender and easily shredded.
- Shred the cooked meat and place it in a hot skillet (oiled lightly), with salt and pepper and a little chopped onion. Cook until crispy on one side, don't let it dry out, and assemble a taco by placing a portion of the shredded beef on a corn tortilla, topping it with the sharp white cheddar and fresh cilantro.