Shredded Beef Soft Tacos (Crock Pot)

“Good stuff! From the New American Heart Association Cookbook.”
READY IN:
10hrs 10mins
SERVES:
4-8
YIELD:
8 tacos
UNITS:
US

Ingredients Nutrition

Directions

  1. Put meat in slow cooker.
  2. Add onions and bell pepper.
  3. In a medium bowl, whisk together wine, ketchup, vinegar, garlic, bouillon granules, bay leaves, liquid smoke, ½ tsp cumin, hot pepper sauce and pepper.
  4. Pour wine mixture into slow cooker, cover tightly and cook on low setting for 9 hours, or until meat is tender.
  5. Shred meat using two forks, and return it to slow cooker.
  6. Discard the bay leaves.
  7. Add ½ tsp cumin and sugar; let mixture stand for 1 hour to allow flavors to blend.
  8. Warm the tortillas according to package directions.
  9. Spoon the meat mixture along the center of a tortilla.
  10. If you want to add garnishes such as chopped tomatoes, salsa, shredded lettuce, cheese and sour cream, do it now.
  11. Roll and repeat with remaining tortillas.
  12. Serve immediately.

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