Slow Cooker Beef for Shredded Beef Enchiladas and Tacos

February 4, 2019 (Last Updated: April 6, 2019) - As an Amazon Associate I earn from qualifying purchases.

It is such a succulent and moist shredded beef recipe for your best Mexican dishes. Whether you are making traditional tacos or classic enchiladas, this slow cooker beef is absolutely delicious.

Shredded beef on a cutting board with some of the fixings and flour tortilla on the side

This shredded beef enchiladas and tacos filling has been in the crockpot all day and the smell in the air brings me so much happiness. Whether you need a shredded beef recipe for our enchilada series or taco series, this will fit the bill and your house can have the same hearty and homey smells that mine do right now. Beef isn’t essential to making a great enchilada or taco, but I chose it, as it is my favorite filling ingredient. Beef connects most for me as the ‘go to’ filling for enchiladas or tacos and this recipe is spectacular. Make sure to check out this Slow Cooker Beef recipe.

This recipe could really be used for any Mexican dish. I tested this on enchiladas and tacos, but it could add flavor to many other Mexican recipes. I originally wrote this recipe early on in the blog, and now that we are spending some time on the taco, I thought it would be an excellent time to revisit this delicious beef recipe.

Crockpot shredded beef enchiladas

Today, we are focusing on the shredded beef for enchiladas and for tacos. A crockpot or slow cooker is a great tool for making super moist, tender, meat for shredded beef enchiladas. Slow cooker meat can turn out dry, but if you do it right, you can get some very tender meat. Choosing the right cut of meat and cooking low and slow are essential for great shredded beef enchiladas from the crockpot.

 

How much meat?

I adapted this recipe from The Magical Slow Cooker recipe and they called for 4lbs of beef chuck roast for 8 servings. I made the full 4 lbs on my first go around and it tasted awesome. There was, however, quite a bit of meat. My feeling was that it made much more than 8 servings (16 enchiladas) for a baking sheet of shredded beef enchiladas. Even for our tacos, a decent amount of beef for a taco would be 2 ounces and this seems like way too much for the amount of tacos that we are making.

Roast in crock pot with all of the ingredients in.

All of the ingredients in the slow cooker before we start heating the roast.

Cooked roast in the crockpot just prior to shredding the beef.

Cooked roast in the crockpot just prior to shredding the beef.

Two forks being held and the prongs are being used to pull the beef apart on a cutting board.

In the process of shredding the beef.

 

 

On my second go around, I used a roast that was 2.3 lbs. For the 12 enchiladas I made, I feel that was plenty of meat. Assuming 2 enchiladas was a serving and a serving size of meat is 3 oz, this adds up fairly well. It certainly is enough for our corn tortilla recipe and our flour tortilla recipe if you are using this beef for tacos.

Overhead shot of Shredded Beef

 

Every time I executed and fine-tuned this recipe, I was delighted. Not only is it easy to simply prep the meat and let it cook all day, but it makes for some great shredded beef enchiladas. It serves well for taco recipes as well as our shredded beef enchiladas recipe.

Products Used In This Recipe

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This Slow Cooker beef is great in enchiladas or any Mexican dish that calls for it. #mexican #slowcooker #crockpot #beef
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Shredded beef on a cutting board with some of the fixings and flour tortilla on the side

Slow Cooker Shredded Beef

  • Author: Ben Myhre
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 12 Servings 1x
  • Category: Beef
  • Method: Slow Cooker
  • Cuisine: Mexican

Description

This Slow Cooker beef is great in enchiladas or any Mexican dish that calls for it.


Scale

Ingredients

  • 2.3 Pounds beef chuck roast
  • 2 Tablespoons vegetable oil
  • Two cored and diced tomatoes
  • 1 onion
  • 2 jalapenos
  • 1 cup water or beef stock
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin

Instructions

  1. In cast iron or frying pan heat vegetable oil and sear roast on all sides
  2. add roast and remaining ingredients to slow cooker
  3. cook on low for 8 hours
  4. Shred beef with two forks or cut with knife and then shred.

Keywords: Slow cooker shredded beef

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4 Comments

  • Reply
    Rachel (LittleChefBigAppetite)
    July 5, 2017 at 9:21 pm

    Man, oh man, does this look !!! I love that you can make it in the slow cooker. I’ll bet the house smells amazing while it’s cooking!

  • Reply
    Homemade corn tortillas from scratch - Ramshackle Pantry
    July 9, 2017 at 5:03 am

    […] of Mexican and South American foods that goes back thousands of years. In our last post, we made crockpot shredded beef. Today, we are going to make our own homemade corn tortillas for our enchiladas. Click here to go […]

  • Reply
    Ben
    July 9, 2017 at 7:33 am

    House smells sometimes make a great recipe, right?

  • Reply
    Mexican Food Side Dish Round up - Ramshackle Pantry
    March 5, 2019 at 8:10 am

    […] matter what Mexican meal you are making (get my Taco tortilla recipe and Enchilada recipe), you are going to want to serve it with some great authentic and tasty sides. This list of […]

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