Shredded Beef Taco Meat Recipes

Steps:

• Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
• Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
• Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
• Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.

Steps:

• Place onion in slow cooker and top with beef roast.
• In a small bowl, whisk together remaining ingredients and pour over beef roast.
• Cook on low for about 8 hours.
• Remove roast from slow cooker, reserving juice.
• Use 2 forks to shred meat; mix in enough of the reserved juice until it is the desired consistency.
• Use as filling to tacos, burritos, enchiladas, quesadillas, or nachos.

Steps:

• Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours.
• Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion.
• Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.
• NOTE: Can be served as a main dish or in tacos or other tortilla dishes.

Steps:

• Heat oil in a heavy large pot over medium high heat. Brown roast, letting it sit undisturbed on each side until it is more easily removed from the pan, creating a nice golden crust on the exposed edges (this adds flavor, do not omit). Remove to crock pot large enough to hold the roast.
• Deglaze pan, turn off heat of pan but while still hot, add the broth to the pan and stir until the bits on the bottom of the pan are cleaned off. Add broth and browned bits to crock pot.
• Add salsa, garlic, brown sugar and soy sauce to crock pot. Cook until meat falls apart, about 4-6 hours on high or 8-10 hours on low, depending on your crock pot (another good reason to do ahead of time, if the meat doesn't fall apart, keep cooking it in the crock pot).
• When meat falls apart, remove from the crock pot in batches, shred using two forks and put in a container, discarding fat (this is the majority of the preparation time).
• Skim fat from the juices left in the crock pot, then pour the juices over the shredded meat in the container. Refrigerate overnight (the meat will soak the juices back up if you do this) or freeze.
• When ready to eat, reheat in a pan on the stove and add lime juice and cilantro. If frozen, thaw in refrigerator or microwave.
• Can serve with tortillas and traditional fixings like lettuce, tomato, cheese, salsa, avocado, sour cream and additional salsa, or it's really good with salad greens and black beans.

Steps:

• Place beef and onion in slow cooker.
• Combine water and seasoning mix in small bowl.
• Pour over beef and onion.
• Cook on LOW for 6-8 hours or until tender.
• Shred beef with two forks.
• Place beef in large bowl.
• Stir in taco sauce and chiles.
• Fill warmed taco shells with beef mixture.
• Top with lettuce, tomato,cheese, and sour cream.

Steps:

• Whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. Add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight.
• Bring beef to room temperature, about 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Transfer beef and lime juice marinade to a large baking dish. Add beef stock and cover baking dish with aluminum foil.
• Bake in preheated oven until beef is very tender, about 2 1/2 hours. Allow meat to rest for 10 minutes before shredding with 2 forks. Drain and discard about 80% of liquid from meat and season with salt before serving.

Steps:

• Mix all the ingredients together in a crockpot except the spices for the sauce. Cook on high for 4-5 hours.
• Remove the beef from the liquid then shred it. Place in a bowl for later use. Strain the juice from the tomatoes & chilies but reserve 1/2 cup for later.
• Place the tomatoes, chilies, & 1/2 cup of the juice into a food processor. Blend until no longer chunky.
• Add the remaining spices then mix the sauce in with the shredded beef. Serve hot for tacos.

Steps:

• Trim fat from beef and discard.
• In a slow cooker, combine meat and remaining ingredients. Cover and cook on low for 8 hours or until meat is very tender. Remove meat from slow cooker and shred the meat with two forks.
• Combine 3/4 cups of cooking juices to the shredded meat.
• Make your own tacos and enjoy!

Steps:

• Place beef roast in crock of a slow cooker. Sprinkle taco seasoning over the beef; top with onion slices.
• Cook on Low 8 to 10 hours.
• Remove beef to a cutting board and shred with a pair of forks. Return beef to slow cooker and season with seasoned salt.