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Tacos have long stood as a beloved staple in kitchens worldwide, transcending borders and cultural boundaries. Their versatility allows for a myriad of fillings and toppings, catering to every palate and dietary preference. From the classic fish taco of Baja California to the hearty breakfast tacos of Texas, the variations are endless. Among these delightful offerings, slow-cooked shredded beef tacos stand out as a comforting dish that is perfect for gatherings, family dinners, or simply a cozy night in. This recipe not only promises rich flavors but also allows for ease of preparation, making it a favorite for busy cooks who still wish to serve up something special.

Slow Cooked Pulled Beef Tacos

Discover the comforting delight of slow-cooked shredded beef tacos, a versatile dish perfect for any occasion. This recipe showcases tender, flavorful beef infused with aromatic spices, making it an ideal meal for busy cooks. With easy preparation and customizable toppings, these tacos can cater to any palate. Enjoy a hearty family dinner or a cozy gathering—just set it and let the slow cooker work its magic for a satisfying culinary experience.
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Ingredients
  

2 pounds beef chuck roast

1 tablespoon olive oil

1 large onion, chopped

4 cloves garlic, minced

1 can (14 oz) diced tomatoes (with juice)

1 cup beef broth

2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon smoked paprika

1 teaspoon cayenne pepper (adjust for spice preference)

1 teaspoon salt

1 teaspoon black pepper

Juice of 2 limes

12 small corn tortillas

Fresh cilantro, chopped (for garnish)

Sliced radishes (for garnish)

Avocado slices (optional, for serving)

Hot sauce (optional, for drizzling)

Instructions
 

Sear the Beef: Heat the olive oil in a large skillet over medium-high heat. Season the beef chuck roast with salt and pepper, then add it to the skillet. Sear for 4-5 minutes on each side until browned. Remove and set aside.

    Sauté the Aromatics: In the same skillet, add chopped onion and minced garlic. Sauté for about 2-3 minutes until softened and fragrant.

      Prepare the Slow Cooker: In the slow cooker, combine the sautéd onion and garlic with the diced tomatoes (including juice), beef broth, chili powder, ground cumin, smoked paprika, cayenne pepper, and lime juice. Mix well.

        Add the Beef: Place the seared beef chuck roast into the slow cooker, ensuring it is submerged in the sauce.

          Cook Low and Slow: Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and easily shreds with a fork.

            Shred the Beef: Once cooked, use two forks to shred the beef directly in the slow cooker, mixing it with the juices to absorb all the flavors.

              Warm the Tortillas: While the beef is shredding, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until soft and pliable.

                Assemble the Tacos: Spoon the pulled beef onto the warm tortillas, then top with fresh cilantro, sliced radishes, and avocado if desired. Drizzle with hot sauce for an extra kick!

                  Serve & Enjoy: Serve the tacos immediately while warm, allowing everyone to customize their toppings to suit their tastes.

                    Prep Time, Total Time, Servings: 20 minutes | 8-10 hours | 6 servings