Slow Cooker Beef Tacos
My version of mom's slow cooker beef tacos!
Servings 6 Servings
Ingredients
- 1 cup water or beef broth
- ¼ cup vinegar from pickled jalapeños substitute with Mexican hot sauce or homemade red chile salsa
- 3-4 tbsps Maggi sauce or Worcestershire sauce
- 2 1/2 pounds chuck roast some marbling and fat yields more flavor!
- 1 tsp Salt
- 1 ½ tsps. Fresh cracked Pepper
- 1 ½ tsps. Granulated Garlic
- 1 tsp crushed Oregano
Chile Piquin Pico de Gallo
- 5 Roma tomatoes diced
- 2 cloves of garlic minced
- 3/4 c white onion, finely diced I didn't add onion on this day
- 1 1/2 tsps dried, crushed chile piquin
- 1/3 c cilantro finely chopped
- Juice of 1 large lime
- Salt and pepper, to taste
Instructions
Chuck Roast
- Add water, jalapeño vinegar, Maggi sauce to the bottom of slow cooker. Season the beef to taste on both sides with spices listed. Add to slow cooker.
- Cook on high for 4 hours or on low for 6 to 8 hours. Transfer the beef to a serving bowl. Shred the beef with two forks while it’s still warm. Ladle a little of the broth left in slow cooker over beef.
- On a preheated comal, griddle add the corn tortillas. Take a brush or small spoon and add some of the fat left from the beef in slow cooker onto tortillas as they warm up. Flip tortillas, as needed. Transfer to tortilla warmer or serve right away. Pile on some shredded beef and fresh salsa of your choice!
For Salsa
- Combine all of the ingredients listed. Cover and let sit for 30 minutes.
Notes
I believe this was mom's easy beef taco when barbacoa(beef cheek) wasn't possible. It was less expensive and easier to source and it could feed a large family. Especially if we were just preparing tacos.