When I turn to tacos for dinner they can be just about anything from the plain-old-not-really Mexican like you get at the store kind or the traditional with homemade tortillas kind. This is a great one that we really enjoy making from time to time and they taste amazing.
I always start my crock pot meals by searing whatever meat I am putting in. I think it adds a LOT to the flavor of the dish without having to add a ton of salt or other stuff to mask the fact that you didn’t sear first. You don’t *have* to do this step, but I highly, HIGHLY recommend it. I cannot vouch for the final results if you don’t because I don’t ever put unseared roasts in my crock pot, but if you are brave and want to risk it, feel free.
The key to searing meat is seasoning well first, preheating your pan, and DON’T TOUCH IT until the crust is formed on the side that is cooking. So get your oil heating in your pan and heat over almost high heat. Just shy of full blast is what I like to do. I heat the oil until it is JUST shy of smoking, and then carefully put in my seasoned roast. I wait until I start smelling it. That distinct and delicious aroma of meat cooking is hard to miss, and then I lift one TINY corner of the roast to peek under and make sure it is properly crusted. If it is, I flip and repeat on the other side.
- 1 – 3 or 4 pound chuck roast (shoulder cut)
- 3 TBSP oil
- Salt, pepper, garlic powder, onion powder, chili powder, cumin – lightly sprinkled over roast
- 1 – 4oz can mild diced green chiles
- 1 – Can regular fire roasted diced tomatoes plus ½ cup of your favorite salsa
- 3 TBSP good silver tequila
- 2 tsp chile powder
- juice of 1 lime
- toppings of your choice
- Preheat oil in a large skillet over high heat until nearly smoking. Season beef while oil is heating, and place in skillet to sear 2-3 minutes on each side, or until well browned. Reduce heat to low, and place roast into crock pot on high heat.
- Pour can of green chiles and fire roasted tomatoes (and salsa if you are using it) into the skillet and stir, cooking for 2 minutes. Add tequila and cook another 2 minutes. Pour over the roast in the crock pot and place lid back on crock pot. Let cook for 4-5 hours on high, or 6-7 hours on low depending on your particular cut of meat and crock pot.
- When the roast is fork tender, remove from the crock pot and shred with two forks, removing any fat or connective tissue you find along the way. Pour all but ½ cup of the pan juices out of crock pot and place in fridge to chill. Replace shredded beef into the crock pot, stir, and turn setting to warm.
- When the pan juices have chilled and the fat has solidified on the top, scrape it off and pour more of the juice into the crock pot. You probably will not need it all. Save the rest for another use. (Would be great as a base for an enchilada sauce, or in a Mexican flavored soup.)
- Immediately before serving, stir in the juice of 1 lime into the beef.
I live in a small Georgia town that you most likely have never heard of and I LOVE it! My house is more than full as I am a single mother of four & caregiver to my aging mother and uncle. Lover of all things Outlander. Goes to the beat of her own drum woman.
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This sounds delicious, I kind of forgot about searing the meat, I haven’t done this in a while but you are right it does add to the flavor.
This sounds delicious and perfect for a weekday. I’m on a complete Tex-Mex and Mexican kick right now so I’ll have to try it soon. Thanks for the recipe!
This sounds out of this world – just my kind of recipe. I love the detailed instructions regarding searing. It’s touches like this that elevate a recipe from good to great. My husband is going to LOVE this.
Makes me hungry just to look at the picture. I need to pull out my crockepot.
these sound great. they look like street tacos that i can get here in texas. i love the combination of the lime in it because that will bring out the flavor of the shredded beef.
Tacos are one of my go to meals. I know it’s a favorite of my family so I usually make it about once a week. I have never tried making shredded beef tacos though. Your recipe is easy enough that I need to give it a try. My family might like me to switch it up a little. Thanks!
My mouth is watering just reading this post. I bet the meat would be awesome on some tortilla chips too. Great recipe I am definitely going to have to make this one.
These look great! The idea to sear your meat before putting it in the crockpot is an awesome idea! I always just put mine right in the crockpot but I’m gonna try this…I can see how it would add a lot of flavor!