Week 22: Shredded Beef Tacos

Tacos are part of our regular meal rotation, but I was starting to get bored with just regular beef tacos or chicken tacos or shrimp tacos.

That's what led me to this recipe.

I wanted a different type of taco.

Shredded Beef Tacos
Taken from Tasty Kitchen

Prep time: 10 minutes
Cooking time: 8 - 10 hours
Servings: 12

3 lb top roast
2 whole onions
3 Tbsp vegetable oil
8 cloves garlic, minced
1 Tbsp cumin
1-½ Tbsp oregano
1/2 of a small can of chipolte in adobo sauce
1 C chicken broth
1 Cup water
1 Tbsp bay leaves
2 Tbsp white vinegar

Put all ingredients -- except the roast -- in a blender. Blend until onion is finely chopped.

Add some of the sauce to bottom of a crock pot. Place roast in crock pot and pour the rest of the sauce over meat.

Slow cook for 8-10 hours on low.

Use fork or tongs to shred the beef once cooked. It will essentially fall apart.


We made soft-shell tacos with shredded lettuce, shredded cheese, green olives, and tomatoes.

The recipe more more than enough food for a two meals for two. The batch that we froze was really watery when defrosted, though.

This would make a great meal for a taco bar dinner party. It would sit great for a long period of time and could withstand lots and lots of snacking.

It would also make a great Superbowl meal.