Shredded Beef Tacos

Serves: 8

Most of the green enchilada sauces you buy have flour in them. If you are gluten-free, be sure to check the ingredients, and buy one that is gluten-free, and use corn tortillas.

Prep Time:
Cook Time:
Total Time:


1 small onion
2 pounds boneless beef chuck roast
1 cup low-sodium beef broth
1 tablespoon ground cumin + extra to taste
3 to 5 garlic cloves, minced
1 (8-ounce) can tomato sauce
1 (14-ounce) can green enchilada sauce
2 tablespoons tomato paste
salt, to taste
For Serving:
tomatillo dressing, see recipe below
soft corn or flour tortilla
black or pinto bean
spanish rice
diced tomato
chopped cilantro
feta cheese
monterey or Cheddar cheese, shredded
Tomatillo Dressing:
1/2 of a 1 oz package ranch salad dressing mix
1/2 cup buttermilk
1/2 cup mayonnaise
2 medium tomatillos, husks removed and rinsed well
1/2 1 garlic clove, to taste
1/2 small bunch cilantro
juice of 1/2 a lime
1/2 small jalapeno chiles, seeds removed


Cut the onion into large, chunky slices; place on the bottom of slow-cooker.  Place the roast on top of the onions.  Combine broth, 1 Tablespoon cumin, garlic and tomato sauce; pour over the top of the roast.  Cover and cook on LOW for 6-8 hours.  Transfer meat to a cutting board; use two forks to shred the beef.  Strain the juices from the slow-cooker, reserving the juice.  Transfer shredded meat back to the slow-cooker and pour some of the strained juices over the shredded beef (as much as you prefer).  Stir in the enchilada sauce and tomato paste.  Season with salt and extra cumin, to taste.  Serve in taco shells with desired toppings.

For the Tomatillo Dressing:
Put all dressing ingredients in a blender or food processor. Blend until smooth and creamy. Taste and adjust any flavors as needed. Refrigerate until ready to use. Yield: about 2 cups


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