These tacos are so easy to make and are absolutely packed full of flavor. Use this recipe to make some of your other favorite Mexican dishes!
I love Qdoba, and every time I go there, I get the beef on something – tacos, nachos, a burrito bowl, whatever. I just want as much of it as I can get, but I reallllly don’t like paying their prices. So, it inspired me to make some of my own shredded beef for taco night. This recipe is so simple, and versatile, but best of all is the aroma that fills your house as the steak slowly cooks in a flavorful sauce.
Crockpot Shredded Beef Tacos
1, 3lb london broil
1 can tomatoes with green chilis (rotel)
1 poblano or jalapeno, seeds removed and thinly sliced
1/2 red onion, thinly slices
2 tbsp olive oil
2 limes, juiced
1 tbsp (2 cloves) garlic, minced
2 tbsp cumin
2 tbsp chile powder
1 tbsp paprika
For The Toppings – Use your favorite combination of:
pickled jalapenos, diced
Place steak in the base of crockpot. Mix all ingredients together in a large bowl, and pour over steak. Let marinate overnight.
I didn’t have room in my fridge for the crockpot base, so I marinated my steak in a casserole dish – do this if you want to grill your meat for tacos!
Cook on low for 8 hours.
Not too pretty yet – but boy oh boy is it delicious! You’ll catch yourself stealing a few bites while you shred the meat!
Shred beef with two forks right in the crock pot – it should just fall apart. If you don’t want the veggies in your tacos, use tongs, and remove them now before shredding the beef.
Let shredded beef sit in liquid, and stir. Let sit 10 minutes.
Serve on warmed corn tortillas with your favorite toppings.
cilantro, roma tomatoes, lime slices, broccoli slaw (broccoli, red cabbage and carrots), and red onions
I like mine with; queso fresco, cilantro, fresh squeezed lime, cabbage and diced tomatoes.
We also served ours with some creamy corn with roasted jalapenos and refried black beans. Love tacos? Try one of these other kid-friendly taco recipes!