Mexican Shredded Beef Tacos (adapted from Eating On A Dime)
2 to 3 pound boneless beef chuck roast
1 (7 ounce) can diced green chiles
1 teaspoon minced garlic
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
corn tortillas and toppings
Place the roast in the crock pot.
In a small bowl combine the green chilis, garlic, chili powder, cumin, salt and pepper. Mix well.
Spread the mixture over the roast in the crock pot.
Place the lid on top and cook on low for 8 hours or high for 4 hours.
Shred the beef. Squeeze on fresh lime over the beef and stir to combine.
Serve on tortillas. Make sure you top with your favorite toppings like limes, tomatoes, salsa verde, onions and cheese.
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