Shredded Beef Tacos

Recipe by Renee Redman
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READY IN: 6hrs 20mins
SERVES: 8
YIELD: 21 tacos
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In the crockpot, mix taco seasoning, onion and enough water to cover your roast- then add your roast and cook on high for 6 hours or low for 8 to 10 hours. Once the meat is done, use a fork to shred it and place back into the crockpot.
  • For the garnish mix the radishes, green onions and cilantro in a container with lid and shake to mix thoroughly. You can mix this up right before meal time or make it early and just chill until you are ready to serve.
  • The tortillas should be done close to meal time. Using a small fry pan, heat oil on a medium high heat until hot. Fry the tortillas one at a time because they cook quickly. Using tongs place tortilla in the oil on one side for 1 to 2 seconds then flip it over and fold in half- use the tongs to gently spread the shell open. Fry that side for about 15 seconds and then flip the shell over and fry for about 15 seconds. Place the shell on a plate with a couple of paper towels and salt lightly while still hot.
  • Use a slotted spoon to put meat into the shells and then top with the garnish and other toppings to your taste- cheese, tomato, salsa, jalepenos, etc. Enjoy!
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