Get out the slow cooker for an easy and delicious recipe for shredded beef tacos topped with a fresh radish salad.
Slow Cooker Cholula Shredded Beef Tacos
- Servings: 2 tacos
- Yield: 6 servings
- Prep Time: 10 min
- Cooking Time: 8 hr
Ingredients
- 3 pound beef chuck roast, boneless
- ⅓ cup original Cholula hot sauce
- 2 TB chili powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried cumin
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 lime, fresh squeezed
- 24 fresh corn tortillas, warmed
- Accompaniments: radish salad, Cotija cheese, fresh diced avocados, extra Cholula
- For the radish salad:
- 4 radishes, thinly sliced
- 1 fresh lime, juiced
- Handful of fresh cilantro, chopped
- ½ of small red onion, thinly sliced
- salt ot taste
Preparation
- For the Cholula shredded beef:
- Place the beef chuck roast in the bottom of a slow cooker. Cover with the Cholula, chili powder, garlic powder, onion powder, dried cumin, dried oregano, salt, pepper, and lime juice. Cover and cook on low for 8 hours or on high for 5 hours. When roast is finished cooking, remove from the liquid & set aside. Skim fat off top of remaining beef liquid and discard. Shred beef with two forks & place back in liquid. Stir well, taste & add salt if needed. Keep warm.
- For the radish salad:
- Combine the sliced radishes and all other ingredients in a medium sized bowl. Stir well, cover and place in the refrigerator until ready to use.
- To serve, stack 2 warmed corn tortillas on top of each other, fill with desired amount of shredded beef and top with radish salad, Cotija cheese, diced avocados, and extra Cholula.
Recipe Tags
This post comes from the TODAY Food Club community, where anyone can write posts, ask questions and share advice. Learn more and join us!
