Just about everyone loves a good taco and a lot of people even like some of the not so good generic fast food tacos. I will admit that I have eaten more of my fair share of them. No one is wrong here and unless you are one of those “food snobs” you will agree that there is something to like about all tacos. Tacos are one of those foods that are so completely versatile that you could eat a different version every day for a week and still not feel like you are eating the same food.
With the popularity of food trucks and fusion restaurants on the rise, I have seen many different flavored tacos out there and they have gone beyond your typical Mexican or Tex Mex taco. It’s no longer about a little seasoned beef on a warm tortilla with veggies and salsa. Now you can find Korean Beef and Kim chi tacos, crunchy tofu tacos or even smoked brisket and jalapeno slaw tacos. there really isn’t a flavor combination you wont find stuffed in a tortilla these days.
That brings us to this new recipe. Being from the south, I am a huge fan of classic pot roast. However my wife doesn’t really care for it. On the other hand she loves Italian drip beef while I honestly could take it or leave it. The one thing these two things have in common are that they are made with chuck roast. This recipe is one I put together while searching around for something different to do with a chuck roast that we could both enjoy.
I know that we both tend to enjoy Tex-Mex and good Mexican food but I seem to do a lot of that and have a specific flavor profile and way I usually make it. This time around I wanted to do something a little different and I wanted to do a slow cooker/crock pot recipe.
The first thing I wanted to do (aside from making it taste great) was to make it relatively easy to make. I also wanted it to be a simple but filling meal. You don’t always have to pile on the sides and garnishes for it to taste great. So I went to work and started putting together different flavors in my head that should work well together.
So… Enough of my rambling. Let’s get this started.
What you need before you start cooking: Crock pot/Slow cooker, sharp knife and cutting board, can opener, long-handled spoon, cast iron or non stick skillet, cooking spray.
Green Enchilada sauce (2 10 ounce cans)
Tomato paste (1 6 oz can)
Beef broth (1 14.5 oz can)
Chuck Roast (2 1/2 to 3 lbs)
Sweet Yellow onion (halved and sliced)
Minced garlic (1 tbsp)
Diced green chilis (4 oz can)
Cumin (1 tbsp)
Salt (1 tsp)
Black pepper (2 tsp)
Red onion (diced)
Shredded cheddar cheese
Small Corn tortillas
Salsa (I used my homemade salsa) You can find the recipe here
Prep and cooking.
Place the roast in the slow cooker and add the yellow onion, garlic, diced green chilis, enchilada sauce, beef broth, tomato paste, salt, pepper, and cumin. Set the slow cooker to high and cook that for about five hrs. Or if you will be gone longer you can cook on medium or low for up to 8 hrs. But for this recipe I did it on high for five hrs.
After five hrs Take the beef out and put it on a large plate and using two forks (because it will be hot) start shredding it into small pieces. With a ladle or large spoon remove about half of the juices from the crock pot and set to the side. Put the beef back in the pot and stir it all together. This should give you a nice juicy meat for your tacos. If it seems to dry for you then you can add a little more of the juices that you took our until it gets to where you want it.
Reduce the heat to the lowest setting and let it warm while you get the rest of the ingredients ready.
Small dice the onion and set aside.
Coat your pan with cooking spray and heat to medium high heat. Now you are going to cook the tortillas. This is a very important step when using corn tortillas. You can just steam them or heat them up in the microwave but they will not taste that great. That is how a lot of restaurants serve them and why a lot of people tend to not like corn tortillas that much. To get a truly great tasting corn tortilla you really need to heat them up in a hot pan with a little bit of oil or cooking spray). This is especially important for all of you reading that say “I don’t like corn tortillas”. You will after you eat them this way. It’s very similar to how you would get them from a street vendor. They just toss them on the cook top and scoop your meat right into them.
Place two or three tortillas in the pan and let them sizzle for about 10/15 seconds and then flip them over and do the same for the other side. You will get a couple of nice little brown crispy spots on them and they will soften up a bit so that you can fold them into a taco properly without the tortilla splitting.
Assemble the taco:
Take a tortilla and fold it over in half. You all know what a taco looks like so I shouldn’t have to explain that any more. Add a nice scoop of the beef to it and then top with some of the red onion and a little bit of the cheese. Then finish it off with a your desired amount of salsa. You can find my homemade south Texas style salsa recipe here.
That my friends is how you make slow cooker beef tacos. It came out great and I think it will be something that you will want to add to the meal rotation.
Thanks for reading,