Once upon a time I thought I could eat Mexican food every single day for the rest of my life. But upon learning about genetically modified crops and that upwards of 90% of the corn grown in the U.S. is drenched in glyphosate and modified to withstand it, I have dramatically reduced the corn in my diet. I have played around with making my own taco shells from organic corn but just haven’t found my groove there yet.
Even with that information, this recipe for slow cooker, Spicy Shredded Beef Tacos, has withstood the test of time and I make it pretty regularly, usually freezing half the recipe to have for quick weeknight dinners another time. For this photo shoot, I simply reheated the meat in my cast iron pan on the stovetop. It was quick and simple.
Organic corn tacos are difficult to find around here so this is one instance where I reach down inside and embrace my 80/20 rule. (80% clean/20% reasonable) I’ve also tried this on these Paleo coconut wraps and they are absolutely amazing. The coconut flavor complements this dish quite nicely and the wraps remain intact even with the juice from the meat.
Feel free to build these tacos however you like. I’ve shown it with my favorite condiments. My kids, of course, add sour cream. It’s amazing either way.
- 3-4 lb. chuck roast
- 2-3 Tbls. avocado oil or olive oil
- 1 tsp. salt
- ½ tsp. black pepper
- 1 onion, diced fine
- 1 tsp. chili powder
- 1 Tbls. minced garlic
- 1 small can of diced chilis
- ½ cup Frank’s Red Hot sauce
- Season the roast with the salt and pepper and brown in the oil in a frying pan.*
- Place in crock pot.
- Combine remaining ingredients and pour over roast.
- Cook on low for 8-10 hours or on high for 6-7 hours.
- Remove from crock pot and shred beef with a fork removing any fat along the way.
- Serve on your choice of tacos with all the fixin’s.
- Ole’!
- If you are pressed for time I have omitted this step and it’s been wonderful. Browning add a bit deeper flavor and kick starts the cooking process but it is not necessary.