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Slow Cooker Shredded Beef Street Tacos Recipe

Name: Slow Cooker Shredded Beef Street Tacos
Prep time: 15 min
Yield: 4
Ingredients: 1 1/2 tsp dried oregano; 1 tsp cumin; 1 1/4 tsp kosher salt; 1/2 tsp black pepper; 1 Tbsp olive oil; 2-3 pounds beef chuck roast, trimmed of excess fat and cut into 4 equal pieces; 1/2 cup freshly squeezed orange juice (I used 2 oranges); 1 yellow onion, quartered; 4 garlic cloves, minced; Desired taco ingredients: small flour or corn tortillas (I used uncooked tortillas and cooked them in a skillet), tomatoes, cotija cheese, lime, diced tomatoes, lettuce, etc.

365 Days of Slow Cooking and Pressure Cooking

Small tortillas are piled with tender shredded seasoned beef, sour cream, tomatoes, cotija cheese and a squeeze of lime. The beef is cooked low and slow and becomes super tender in a over many hours.

Ingredients

1 1/2 tsp dried oregano

1 tsp cumin

1 1/4 tsp kosher salt

1/2 tsp black pepper

1 Tbsp olive oil

2-3 pounds beef chuck roast, trimmed of excess fat and cut into 4 equal pieces

1/2 cup freshly squeezed orange juice (I used 2 oranges)

1 yellow onion, quartered

4 garlic cloves, minced

Desired taco ingredients: small flour or corn tortillas (I used uncooked tortillas and cooked them in a skillet), tomatoes, cotija cheese, lime, diced tomatoes, lettuce, etc.

Method

In a small bowl stir together the oregano, cumin, salt, pepper and olive oil. Rub this mixture equally over each of the 4 pieces of beef.

Add orange juice, onion and garlic into the slow cooker. Nestle the beef into the crock.

Cover slow cooker and cook on low for 8 hours.

Remove the lid and use tongs to place meat on a cutting board. Shred the meat. Salt and pepper the meat to taste.

Serve the meat in tortillas with desired toppings.

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