|A beef roast is cooked in the slow cooker with Mexican flavors until it easily shreds apart and then it's made into tacos with whole wheat tortillas, spicy slaw, and avocado.|
It only makes sense that with my new slow cooker blog, I'm paying more attention to how people use their slow cookers year round. I'm finding lots of slow cooker recipes like these shredded beef tacos, which would taste just as good in the dead of winter as they did on a warm night last week. But one happy thing about cooking something like this when it's starting to get hot outside is that the slow cooker doesn't heat up the house for those hours that the meat is getting tender. I love the spicy slaw that comes with fish tacos, so I couldn't resist adding some of that to my tacos, along with a little avocado, and two of these tacos made a perfect dinner for me.
I used a boneless chuck roast for the meat. I trim all the visible fat and pieces of gristle and save the meat scraps in the freezer to make homemade beef stock. Cut the meat in several pieces and rub all the pieces with steak seasoning.
While the meat browns, mix together the salsa, can of diced green chiles, lime juice, taco seasoning, and just a tiny bit of salt to make the cooking sauce.
Put the browned meat in the slow cooker, pour the sauce over, and cook on low until the meat pulls apart easily with a fork - about 6 hours. (I used my Crock-Pot 2.5-Quart Slow Cooker for this recipe. If your slow cooker is much larger than that, I would recommend doubling the recipe so the slow cooker is at least half full. If anyone does follow that link and buy a small slow cooker like mine, Kalyn's Kitchen does earn a few cents on the dollar, so thanks!)
While the sauce is reducing, use a fork to pull the meat apart, and put it back in the slow cooker so it stays warm.
green Tabasco sauce to make the spicy slaw.
Heat a non-stick pan over medium-high heat and cook the tortillas, turning often. As soon as they start to slightly harden, fold the circle in half to make a taco shell.
To assemble the taco, spread 2-3 tablespoons of meat on the bottom of the shell, top with a thin layer of slaw and a couple of spoonfuls of avocado. Enjoy!
(Makes enough beef for about 8 tacos; recipe created by Kalyn.)
I used my Crock-Pot 2.5-Quart Slow Cooker for this recipe. If your slow cooker is much larger than that, I would recommend doubling the recipe so the slow cooker is at least half full.
Ingredients for Shredded Beef:
a lean chuck roast, about 2 1/2 - 3 lbs. before trimming
1 T steak seasoning of your choice (I make my own steak seasoning.)
2 tsp. olive oil, for browning meat
1 1/4 cup mild or medium salsa (I used medium Pace Picante Sauce but if you have kids I would use mild.)
1 can (4 oz.) diced green chiles (Anaheim chiles, not jalapenos)
2 T fresh squeezed lime juice
1 T taco seasoning
1/4 - 1/2 tsp. salt
Ingredients for Spicy Slaw:
1/4 small head green cabbage, very thinly sliced, then slightly chopped
1/4 small head red cabbage, very thinly sliced, then slightly chopped
1/2 cup chopped fresh cilantro
2 T mayo
2 T fat free Greek yogurt or sour cream
1 tsp. green Tabasco sauce (or use your favorite hot sauce)
Ingredients for Tacos:
8 whole wheat or low carb flour tortillas, 6 inch size
2 avocados, diced
2-3 tsp. fresh squeezed lime juice, to toss with avocado
cut lime pieces to squeeze on tacos (optional)
extra green Tabasco sauce for serving (optional)
Trim all visible pieces of fat and gristle from the chuck roast and cut it into several pieces. (I save the meat scraps in the freezer to make homemade beef stock.) Rub the pieces of roast all over with steak seasoning. Heat the oil in a heavy frying pan and brown the meat well on all sides, about 8 minutes total browning time.
While the meat browns, mix together the salsa, diced green chiles, lime juice, taco seasoning, and a little salt. Put the browned meat into the slow cooker, pour the sauce over, and cook on low until the meat is tender and shreds apart easily, about 6 hours.
When the meat is done, remove it to a cutting board. Pour the sauce mixture into a small pan and simmer on medium until the sauce thickens and reduces by about half, about 10 minutes. Shred the meat apart with two forks and put it back in the slow cooker to keep warm. When the sauce has reduced, mix it with the meat and continue to keep warm in the slow cooker.
Thinly slice and chop the cabbage and chop the cilantro. Mix together the mayo, Greek yogurt and green Tabasco sauce to make the dressing and mix it with the cabbage. Dice the avocados and toss with the lime juice.
Heat a non-stick pan over medium-high heat and cook 2 or 3 tortillas at a time (whatever you can fit in the pan.) Turn tortillas several times until they are just starting to get firm, then fold each one over in half to make a taco shell.
To assemble the tacos, spread 2-3 tablespoons of shredded beef on the bottom of a taco shell, top with a thin layer of slaw and a couple of spoonfuls of avocado. Serve with extra piece of lime and more green Tabasco sauce to add at the table, if desired.
This meat freezes well, so don't be afraid to double the recipe. The meat can also be used to make burritos.
If you're making this for the South Beach Diet, remember the guidelines recommend meat with less than 10% fat, so don't be afraid to do some serious trimming of fat if you can't find a chuck roast that's that lean. Other low-glycemic ingredients like cabbage and avocados make these tacos a good choice, but it's important to use whole wheat or low-carb flour tortillas (and corn tortillas are definitely not recommended.) This recipe would be phase 2 or 3 because of the flour tortillas.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Mexican Flavors in the Slow Cooker:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Slow Cooker Sweet Potato and Black Bean Burritos with Lime from Kalyn's Kitchen
Chicken Fajitas in the CrockPot from Kalyn's Kitchen
Slow Cooker Chicken Taco Bowls from Budget Bytes
Slow Cooker Mexican Black Beans from A Year of Slow Cooking
Slow Cooker Mexican Braised Beef from Iowa Girl Eats
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)