Crispy Shredded Beef Tacos
Delicious tacos filled with tender, flavorful beef and a satisfying crunch, topped with fresh garnishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 495 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking & Frying
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Corn tortillas
- Oil for frying
- Toppings: chopped cilantro, diced onions, lime wedges
Instructions
- Prepare the Slow Cooker: In a slow cooker, add the beef chuck roast, onion, garlic, cumin, chili powder, salt, and pepper. Cook on low for 8 hours or high for 4 hours.
- Shred the Beef: Once cooked, remove the beef from the slow cooker and shred it with two forks.
- Heat the Skillet: In a large skillet, heat oil over medium-high heat.
- Form Beef Patties: Take portions of the shredded beef and form small patties.
- Fry the Patties: Carefully place the patties in the hot oil. Fry until golden brown and crispy on both sides, about 3-4 minutes per side.
- Warm the Tortillas: In another pan, warm the corn tortillas until they’re pliable.
- Assemble and Serve: To assemble, place the crispy beef patties onto the warm corn tortillas and top with chopped cilantro, diced onions, and lime wedges. Serve immediately.
Notes
Ensure the oil is hot enough before frying for optimal crispiness. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg