Mexican Shredded Beef Tacos – chop up some onions, cover the chuck roast in barbacoa-type spices and throw it all in the slow cooker! This recipe is super easy. It takes about 5 minutes to prep & is whole 30 approved and paleo friendly to keep you on track!

I’ve been making this recipe about once a week and it really doesn’t get old. Even though the title of this post says ‘tacos’ there are a ton of options to eat this mexican shredded beef that don’t involve tortillas. Think: salads or bowls. Or pair with this Mexican cauliflower rice. And, if a tortillas are your thing, more power to you! Tortillas are delicious too!

Anyways, the only thing I can figure out about the word barbacoa is that it means (loosely translates to) barbecue. Anything barbecue is a delicious in my book. Right?

If you make these tacos or anything else from Pearls and Sneakers, let me know! You can tag me on instagram @pearlsandsneakersblog, use #pearlsandsneakersblog or send me an email! Cheers! W

Print Recipe

Mexican Shredded Beef Tacos

Prep Time

5 mins

Cook Time

12 hrs

Total Time

12 hrs 5 mins

 

Mexican Shredded Beef Tacos – chop up some onions, cover the chuck roast in barbacoa-type spices and throw it all in the slow cooker! It takes about 5 minutes to prep & is whole 30 approved and paleo friendly to keep you on track!

Ingredients

• 1 sweet onion, chopped into quarters
• 2 jalapeño
• 2 tsp minced garlic
• 2 tbsp chili powder
• 2 tbsp chipotle powder
• 1 tsp cumin
• 1 tbsp paprika
• salt & pepper, to taste
• 4 lb chuck roast
• 1 cup beef bone broth
• butter lettuce [optional]
• slice of lime
• avocado [optional]
• cilantro [optional]

Instructions

1. Place the onion and one jalapeño into food processor and plus until finely chopped (or finely chop). Add mixture into the bottom of the slow cooker.

2. In a small bowl, combine minced garlic, chili powder, chipotle power, cumin, paprika, and salt & pepper.

3. Rub the mixture on the chuck roast and add to slow cooker. Pour the beef bone broth into the slow cooker. 

4. Cook on low for 12-16 hours. Once ready to eat, shred beef. serve in lettuce or tortillas with lime, jalapeño, avocado and cilantro or other toppings you love. Enjoy!