I am very particular about my tacos. If you ever find yourself in the position of serving me tacos…maybe reconsider (or read this post before proceeding!) There are rigid rules I have for serving up this laid back favorite.
First things first. Get away from me with your crunchy taco shells. There is a time and a place for that, and it is broken in to pieces and dipped in guacamole while you wait for your taco meat to be ready.
Second, no need for a buffet of toppings that resembles a salad bar. Cheese? definitely no. Lettuce? are you serious? Tomatoes? ehhh, in limited circumstances. Cilantro? Loads. Onions? Yes please! Lime wedge? Essential. Sour Cream? I’ll allow it only because Danny insists.
Avocado is always a bonus topping welcome on any taco spread, but I think this recipe is perfectly delicious without it as well.
There is one restuarant in Chapel Hill that I can always count on for my beloved style of tacos. Monterrey’s. But when I want to stay in or want to eat my dinner without the temptation of a pound of chips, I still want to be able to curb my craving for delicious tender meat sprinkled with cilantro and onions, doused in lime juice, and wrapped in a warm, soft, corn tortilla. That’s where this recipe comes in.
This recipe was a lucky first try. I bought a pound of pot roast meat and just went to town throwing ingredients in with it in a crock pot. I crossed my fingers and walked away for 6 hours. Lucky me (and now lucky you), it worked!
I served this up to Danny and got high praises. Not only could he not stop saying how good it was, he ate five tacos!
I knew I had a winner.
I had only half-heartedly planned to blog this recipe when I started, which is why the photos are limited. But once I tasted it I knew that it couldn’t be kept to myself. Well, it totally can be as far as consumption goes, but you deserve to know how to chef up this dinner on your own!
The good news with this recipe is the crock pot does literally all the work for you. All you have to do is chop up some toppings, warm some tortillas, and bask in the praise that will follow.
Crock Pot Shredded Beef Tacos
1 pound pot roast beef, cut into large chunks
1/2 cup lager style beer (I used Yuengling)
1/2 of a lime, cut in half
2 tablespoons fresh chopped cilantro
1 heaping teaspoon cumin
1 scant teaspoon salt
1 teaspoon garlic powder
1/2 cup minced white onion
1/2 teaspoon chili powder
1/2 teaspoon oregano
1 bay leaf
a few splashes of hot sauce (optional)
Minced white onion, chopped cilantro, corn tortillas, and lime wedges for serving
- Combine all ingredients in your crock pot. There is not need to squeeze the lime juice, I prefer to just chop the lime half in half (2 lime quarters) and throw it in. All of the flavors will come out in the slow cooking process.
- Pour the remainder of your beer into a glass to enjoy now
- Cook in crock pot on high heat for 5 hours. After five hours, reduce heat to low and cook for 1 hour more.
- When meat is done, it will be deep brown and easily shredded with a fork
- Remove meat from crock pot with a slotted spoon. There should not be much liquid remaining.
- Shred meat using two forks and transfer to a bowl
- Spoon desired portion of meat onto a warmed corn tortilla (20 seconds in the microwave worked for me with 5 tortillas), sprinkle with minced white onion and cilantro, and top with a squeeze of lime.
- Serve with rice, beans, and a cold beer (optional…sorta).