Have you ever heard of taco Tuesday? Do you have a night designated to Tacos at your house? Let’s be honest, whenever you have a delicious ingredient it’s even more delicious on a taco.
At my house, we have taco Tuesday and taco any day that ends with Y. I will say truthfully that I only eat tacos when I’m alone….. or with someone else
Let’s review: shrimp tacos, fish tacos, chicken tacos, pork tacos, bean tacos, carne asada tacos, and my favorite…..Shredded Green Chilie Beef Tacos!
For this recipe, you can use canned green chilies or you can make your own diced green chilies. Roast 6 large Anaheim green peppers on the grill. If no grill is available you can broil them in the oven or over a gas stove flame until blackened.
Place hot green chilies into a bowl and cover with a thin towel or plastic wrap and allow them to steam for about 10 minutes. After the peppers have had a chance to steam, the skins should peel easily. Use gloves to protect your precious hands, and don’t forget to wash well afterwards to avoid rubbing the spicy oils into your eyes. If you do, you won’t forget again, trust me.
Once peeled, remove the seeds, dice them up and set aside. You can keep these in a plastic bag in the fridge for a week or more. If you like them extra spicy, don’t discard the seeds. That’s where the real heat is. Since the beef takes 8-10 hours to cook you may want to prepare your green chilies the day before.
Let’s get started! Rub your beef with cumin, salt, and pepper. You can use chuck roast, rump roast, round roast, we don’t discriminate. I like roasts in which I can see a little bit of marbling. While slow cooking the fat renders down and keeps the beef nice and tender! I always make a large batch because you can use the leftover beef for salads, enchiladas, mac and cheese, more tacos, etc. This is roughly 10 pounds of beef!
Now that you’ve rubbed down the beef, give it a quick 1 minute sear on all sides. Sear over medium high heat with olive oil, which will help to lock in the moisture and flavor.
Place beef into a slow cooker and sprinkle the top with: 1 white or yellow onion diced, 3/4 cup of diced green chilies and 5-6 garlic cloves. When adding the garlic, first cut them into thin slices then give them a quick rough chop leaving pretty good sized chunks.
You will not need to add any liquid to the beef. The juices from the roast(s) and the moisture from the onion will be plenty!
Turn the slow cooker setting to low and cook for 8-10 hours or until the beef shreds easily. At this point, remove the roast(s) from the slow cooker onto a cutting board. There will be quite a bit of liquid in the crock pot, do not drain or discard this glorious broth.
Using two forks shred meat into large pieces discarding any large fat deposits.
If you need to speed up the cooking process you can use an enameled cast iron pot, sear the beef and bake at 300 degrees for 4.5 hours. Then follow crock pot directions to finish.
When shredding is complete, place the beef back into the slow cooker and add 1 can of drained stewed tomatoes chopped down into small pieces and 1/2 cup chopped fresh cilantro.
Keep the crock pot set to low. The beef will immediately start to absorb the left over broth.
Oh my, how it melts in your mouth! Better give it a taste just to make sure it is a delicious as it smells.
Frying the gluten free corn taco shells is a good option because it can support this majorly moist beef without ripping or getting too soggy. Besides isn’t frying always the better option? You were thinking it…. admit it.
Top off the taco with a little cheese, diced avocado, and homemade salsa! Our Versatile Creamy Tomatillo Salsa Recipe is sure to win you rave reviews.
If you’re trying to keep it on the healthier side or have friends with special diets, you can always add the beef to a pile of tossed greens and add salsa, cilantro lime vinaigrette, or both!
Happy taco Tuesday… or TACO any day. If it’s after 5:00 pm, I suppose you can pour yourself a nice tall glass of your favorite brew to accompany your shredded beef masterpiece!
Now raise a glass and make a toast to your amazing culinary skills and TACOS!
- 1-2 beef roasts totaling around 10 pounds
- 2 T cumin
- 1 T salt
- 1 1/2 tsp pepper
- 3 T olive oil
- 1/2 cup diced green chilies (canned or fresh)
- 1 medium sized white onion diced
- 5-6 cloves garlic sliced then chopped into large pieces
- 1 15 oz can stewed tomatoes drained and chopped
- 1/2 cup chopped fresh cilantro
- salsa, avocado, and cheese for taco garnish
- Rinse beef and pat dry.
- Rub beef roast(s) with cumin, salt, and pepper.
- Sear over medium-high heat with olive oil for 1 minute on all sides.
- Place in slow cooker and set temperature to low.
- Add onion, diced green chilies, and garlic.
- Cook 8 hours or until beef shreds easily with two forks (beef will have excess liquid at this stage, do not drain or discard).
- Shred beef on chopping board and place back into the slow cooker.
- Stir in stewed tomatoes and cilantro. Keep slow cooker set to low and cook additional 30 minutes. This will give the beef time to soak in the majority of left over liquid.
- Serve over lettuce as a salad or atop a corn fried taco shell with salsa, avocado and cheese!