Shredded beef tacos, grams of protein per whole egg - For Begninners

If you love these tacos then you may also want to try my recipe for Shredded Chicken Tacos (a Cafe Rio Copycat recipe). Amazonthug: My husband has been craving shredded beef tacos and since moving to the east coast we have not found a place that served them.
This slow cooker shredded beef tacos recipe is SO flavorful, and the shredded beef can be used in many other recipes as well.
This slow cooker shredded beef recipe is packed with flavor, simple to make, and the beef is delicious in all sorts of other recipes as well.
Now, find a tortilla, some avocado, cilantro, lime and maybe some diced onions and make yourself an AMAZING taco! In the end, these tacos ended up being even easier than getting in the car and driving to Chipotle for dinner! Serve the beef in the flour tortillas, topped with your favorite taco toppings.  I like to top mine with fresh lettuce, tomato, onion, avocado, cilantro, and a squeeze of lime.

I, too, like Chipotle’s burritos from time to time, and I almost always order the barbacoa tacos or burritos.
Tacos are my favorite food in all the world, and I love Chipotle restaurant so am very excited to try this recipe.
Carefully place the beef in the skillet and sear on each side until browned, about 2 minutes per side.
Once the oil is hot (it will shimmer a bit in the skillet), place the beef in the skillet and sear on each side.
I have been trying and trying to find a good shredded beef taco recipe and after failing with bland meat,molten hot meat & tasteless meat,I come across this gem of a recipe! If you like these you should try the recipe I have posted for shredded chicken tacos (it’s slow cooker too), I like them equally as much as these.
We braise (cook something that has liquid added and is covered with a lid or foil) beef with our favorite selection of spices and lots of garlic for over 3 hours until we could literally pull it apart.

Add the beef stock and stir the pan to deglaze it, scraping up any browned bits from the bottom of the pan. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef shreds easily. I doubled the chipotle peppers because my husband loves spicy tacos, but the meat wasn’t spicy at all, yet full of flavor!

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