Get out the crock-pot for an easy and delicious recipe for Slow Cooker Cholula Shredded Beef Tacos.  Perfect for #TacoTuesday!!

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!

We interrupt your regularly scheduled recipe post to bring you this kinda important Tasty Ever After announcement…I’m in the process of moving.  Don’t jump to conclusions Chey because I am not moving to the N to the C just yet!  Just relocating to a different town in NH, Windham to be exact, and I’m super psyched because now I’m only 30 minutes North of Boston instead of an hour.  YAY ME!!!  Plus, we are going to be 2 minutes down the road from J’s college besties (literally 2 mins from our door to their door because we timed it) so YAY AGAIN!!!  We’re moving into the new house the first week in February and I can’t get there soon enough.  I have a feeling 2016 is going to be a wonderful and exciting year

Back to the post, this recipe for Slow Cooker Cholula Shredded Beef 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!  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 crock-pot, 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 for your next Taco Tuesday!

 

5.0 from 10 reviews

Slow Cooker Cholula Shredded Beef Tacos

 

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Prep time

10 mins

Cook time

8 hours

Total time

8 hours 10 mins

 

Author: Tasty Ever After

Serves: 6 servings

Ingredients

• 3 pound beef chuck roast, boneless
• â…“ cup original Cholula hot sauce
• 2 TB chili powder
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp dried cumin
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 1 lime, fresh squeezed
• 24 fresh corn tortillas, warmed
• Accompaniments: radish salad, Cotija cheese, fresh diced avocados, extra Cholula
• For the radish salad:
• 4 radishes, thinly sliced
• 1 fresh lime, juiced
• Handful of fresh cilantro, chopped
• ½ of small red onion, thinly sliced
• Salt to taste

Instructions

1. For the Cholula shredded beef:
2. 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. When roast is finished cooking, remove from the liquid & set aside. Skim fat off top of remaining beef liquid and discard. Shred beef with two forks & place back in liquid. Stir well, taste & add salt if needed. Keep warm.
3. For the radish salad:
4. 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.
5. To serve, stack 2 warmed corn tortillas on top of each other, fill with desired amount of shredded beef and top with radish salad, Cotija cheese, diced avocados, and extra Cholula.

3.5.3208

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