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Slow-Cooked Beef Tacos

Enjoy tender and flavorful beef tacos made effortlessly in a slow cooker, topped with fresh ingredients for a delightful meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Beef
  • 1 lb beef chuck roast Choose Halal-certified beef.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup beef broth Choose Halal-certified beef broth.
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • to taste Salt and pepper
For Assembly
  • Taco shells Taco shells Ensure compliance with halal standards.
  • Toppings: lettuce, cheese, salsa, and more Customize according to your taste.

Method
 

Preparation
  1. Trim any excess fat from the beef chuck roast and cut the beef into large chunks.
  2. In a bowl, combine the chili powder, cumin, paprika, salt, and pepper. Rub this spice blend over the beef chunks.
  3. Sauté chopped onion and minced garlic in a skillet over medium heat with a splash of oil until softened, about 3-4 minutes.
Cooking
  1. Add the seasoned beef chunks into the slow cooker, topping them with the sautéed onions and garlic.
  2. Pour in the beef broth, ensuring that the meat is coated but not completely submerged.
  3. Set your slow cooker to low heat and cook for 8 hours, or until the beef is tender and shreds easily.
Serving
  1. Remove the beef from the slow cooker and shred it using two forks before mixing it back into the juices.
  2. Spoon shredded beef into taco shells and top with your favorite toppings.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the shredded beef separately from taco shells and toppings. Reheat in the microwave or on the stovetop with a splash of beef broth.