Slow Cooker Pulled Beef Tacos

Slow Cooker Pulled Beef Tacos IMAGE Author: Canadian Living Credits: Slow Cooker Pulled Beef Tacos IMAGE

If you don't mind messy tacos, pour a little extra sauce from your slow cooker over top. Reserve whatever sauce is left over—it makes a great base for chili. Customize the tacos with your favourite toppings, such as thinly sliced radishes, shredded cabbage or lettuce, diced avocado, shredded cheese, sour cream and lime juice.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: October 2015

Ingredients

  • 1 can diced tomatoes
  • 1 can tomato paste
  • 1 sweet onion diced
  • 1 jalapeño pepper seeded and finely chopped
  • 2 teaspoons each ground cumin and garlic powder
  • 1 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 kg beef blade pot roast trimmed
  • 16 flour tortillas (6 inches/15 cm), warmed

Method

In slow cooker, combine tomatoes, tomato paste, onion, jalapeño pepper, cumin, garlic powder, oregano, salt and pepper. Add beef, turning to coat. Cover and cook on low until beef is tender, 8 to 10 hours.

Using 2 slotted spoons, remove beef to cutting board; remove any twine. Using 2 forks, shred into bite-size pieces. Transfer to bowl.

Skim fat from surface of cooking liquid. Add 2 cups of the cooking liquid to beef; toss to coat. (Make-ahead: Cover and refrigerate for up to 3 days.) Serve over tortillas.

Nutritional facts per taco: about

  • Fibre 2 g
  • Sodium 84 mg
  • Sugars 1 g
  • Protein 15 g
  • Calories 159.0
  • Total fat 6 g
  • Potassium 214 mg
  • Cholesterol 38 mg
  • Saturated fat 2 g
  • Total carbohydrate 10 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Pulled Beef Tacos

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