Slow Cooker Shredded Beef Grilled Tacos #SundayFunday

These delicious soft grilled tacos start off with the beef being slow cooked with aromatics and spices before being shredded and placed onto flour shells with cheese and grilled.  A little more work but absolutely worth it.

 

The Sunday Funday Bloggers are sharing Taco recipes today.......

Did you know that tomorrow is National Taco Day?  Well it certainly is, so I invited the Sunday Funday Bloggers to join me in sharing their favorite Taco recipes so that you are well prepared to celebrate this National Food Holiday tomorrow.

I don't need a National Holiday to make tacos.  I celebrate Mexican Monday and Taco Tuesdays all year long.  We love Mexican and Southwest flavors in this household.  I'm anxious for some new recipes.  Let's take a look at what everyone is sharing today........

• Karen’s Kitchen Stories: Ancho Chili Chicken Tacos 
• Amy’s Cooking Adventures: Breakfast Tacos 
• Making Miracles: Honey BBQ Chicken Tacos 
• Palatable Pastime: Shredded Chipotle Chicken Tacos 
• A Day in the Life on the Farm: Slow Cooker Shredded Beef Grilled Tacos 
• Food Lust People Love: Southwestern Chicken Tacos
• Culinary Adventures with Camilla: Spiced Smashed Potato Tacos with Homemade Purple Corn Tortillas 
• Sneha’s Recipe: Tofu Tikka Tacos

I had a chuck blade roast in the freezer and decided to pull it out to make these tacos for today's event.  I cut it into chunks and then added some onions, jalapenos, taco seasoning and sazon goya seasoning to the crockpot.  Turned it on and went about my business.  I made this specifically for this recipe however this recipe is also delicious using leftover pot roast that you can shred and reheat with a little broth and the same seasonings.

After 8 hours in the slow cooker your beef will be very tender and will mostly shred itself.  You can help it out, using two forks, if needed.  I just kind of shredded it with the tongs as I removed it to a bowl.

Heat a griddle or cast iron skillet and place a flour tortilla on it.  Add some of the beef and a couple of Tablespoons of cheese.  

Fold it in half and cook until lightly golden brown, flip and cook other side until light golden brown and cheese is melted.

You can serve these with the same toppings you enjoy with any other tacos.  I shredded some lettuce, halved some grape tomatoes and set out the sour cream.  I was wishing I had some avocado or guacamole to go with it but it was still a very tasty and satisfying meal.

Entrees, Beef, Tacos, Grilled

Entrees, Beef

Southwest

Yield: 4 servings

Author: Wendy Klik

Slow Cooker Shredded Beef Grilled Tacos

Slow braised beef and cheese, grilled on a flour tortilla and served with all your favorite taco toppings

Prep time: 10 MinCook time: 8 HourTotal time: 8 H & 10 M

Ingredients

• 1 (2-3 lb) Chuck Blade Roast
• 1 small onion, sliced (I used a red onion)
• 1 jalapeno, seeded and minced
• 2 cloves garlic, minced
• 1 packet sazon goya seasoning
• 1 packet taco seasoning
• 8 (6") flour tortillas
• 1 c. shredded Mexican blend cheese
• condiments of choice

Instructions

1. Trim the roast of fat, bone and gristle, cut into chunks and place into crock of a slow cooker.   Add the onion, jalapeno and garlic to the crock and then sprinkle with both the sazon goya and taco seasoning.  Cook on low for 6-8 hrs.
2. Using tongs or a slotted spoon, remove beef from slow cooker to a bowl.  It should be falling apart but you can use the tongs or forks for additional shredding, if necessary.  Strain the broth through a fine mesh sieve.  Discard the broth and combine captured vegetables to the shredded meat.
3. Heat a griddle or cast iron skillet over med high heat.  Place a tortilla onto the griddle and place 1/8 of the meat mixture onto half of the tortilla. Sprinkle with 2 Tablespoons of the cheese and fold the tortilla in half covering the filling.  Grill for a few minutes on each side until golden brown and the cheese is melted.  Place into a warm oven until ready to serve if cooking in batches.  
4. Serve with all of your favorite taco toppings.

Notes:

inspired by a recipe found in Southwest Slow Cooking

Nutrition Facts

Calories

385.94

Fat (grams)

9.91

Sat. Fat (grams)

3.05

Carbs (grams)

61.38

Fiber (grams)

4.58

Net carbs

56.80

Sugar (grams)

2.00

Protein (grams)

10.90

Sodium (milligrams)

1125.03

Cholesterol (grams)

7.13

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