Get out the crock-pot for an easy and delicious recipe for Slow Cooker Cholula Shredded Beef Tacos. Perfect for Taco Tuesday!!
How to make the BEST beef tacos!
It’s not a big secret, I’m a huge fan of Cholula. This delectable Mexican hot sauce goes with anything and everything and I’ll eat my weight in it weekly (#noshame).
It’s especially yummy on tacos and that’s why you’ll see photos of hot sauce doused ones all over my Instagram account most every Tuesday. Any chance I have to eat tacos, with Cholula, I’ll take it!
Easy dinner: shredded beef tacos in the crockpot!
Back to the post, this recipe for crock pot tacos is perfect for my life right now, since I’ve been so busy with packing up a full house and, to be honest, cooking dinner is the last thing on my mind.
Whenever I find myself with no time to cook, nothing is easier than getting out the crock-pot, throwing in some meat, veggies, and seasonings, turning it on and forgetting about it for the next 6-8 hours until dinner is magically ready. It’s practically like having a personal Chef in your home!
A healthy Mexican recipe for Taco Tuesday
I actually developed this easy dish a couple of months ago when I needed a new taco Tuesday recipe and I had a beautiful piece of grass-fed beef chuck roast from a local farm.
Chuck roast is the best kind of beef to use in a slow cooker, because it can sustain the long cooking period without drying out…and I don’t even bother with browning the meat first. What’s easier than that?
I just put the beef roast in the cooker, added all of the dry seasonings in my homemade taco mix, then I added the pièce de résistance…a 1/3 cup of Cholula.
Yeah, that’s a lot of Cholula but that’s what a person does when you love it as much as I do. I almost added a 1/2 cup but then I figured people might like to taste the beef in this dish so I cut it down to a 1/3 cup.
Instead of a typical pico de gallo, I topped the tacos with a salad of farm fresh radishes. The radish salad was a perfectly crisp, fresh, and light addition to the beefy soft tacos.
So try this recipe for Slow Cooker Cholula Shredded Beef Tacos next time you need an easy dinner and don’t forget to PIN the recipe for your next Taco Tuesday!
- 3 pound beef chuck roast, boneless
- 1/3 cup original Cholula hot sauce
- 2 tablespoon chili powder
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon dried cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 whole lime, fresh squeezed
- 24 fresh corn tortillas, warmed
- 4 radishes, thinly sliced
- 1 whole fresh lime, juiced
- handful of fresh cilantro, chopped
- 1/2 small red onion, thinly sliced
- salt to taste
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.
- Remove cooked beef and leave the cooking liquid in the slow cooker. Skim the fat off the top of the beef liquid and discard it.
Shred the beef with two forks & place back into the cooking liquid. Stir well and adjust seasonings, if necessary. Keep warm.
- 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 (or can use 1) warmed corn tortillas on top of each other, fill with desired amount of shredded beef and top with radish salad, Cotija cheese, diced avocados, extra Cholula, and pico de gallo.