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Shredded Beef for Tacos

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“This makes the best shredded beef tacos I think I've ever had. A lot of similar recipes call for beer, but I'm telling you...you GOTTA try it with the wine; it's amazing. This works just as well with pork (even super lowfat pork tenderloin). When we can afford a few extra calories in our diet (ha!), I like to stuff corn tortillas with the mixture and deep fry...they're seriously insane. I got this recipe from Allrecipes.com a few years ago and haven't made a single modification; it's perfect as is. Enjoy :-)”
READY IN:
9hrs 10mins
SERVES:
20
YIELD:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the frozen roast in the slow cooker.
  2. Pour the wine and Mexican-style hot tomato sauce over the top.
  3. Season with garlic, salt, and pepper.
  4. Cover and cook on low for 9 hours.
  5. When done, the roast should shred easily with a fork.
  6. Shred the roast into the juices, and mix in the chopped green onions and cilantro.

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