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Layer the Ingredients in the Crockpot: Remove the seared roast from the pan and place into the crock pot. Pour the can of enchilada sauce evenly over the chuck roast. Add the beef broth and diced onions around the sides of the chuck roast.
Cook: Cover the crockpot and cook on low for 8 hours or on high for about 4-5 hours. The beef should be tender enough to easily shred with a fork when it’s done.
Shred the Beef: Carefully remove the chuck roast from the crockpot and place it on a cutting board. Shred the meat using two forks. Return the shredded beef to the crockpot and mix it with the juices. Let it soak for an additional 10-20 minutes to absorb the flavors.
Prepare the Tortillas: Spoon out some of the juices from the crockpot into a large shallow dish. Heat a skillet over medium heat. Dip your tortillas one at a time in the juices, coating both sides.
Assemble the Tacos: Place a couple of coated tortillas flat into the hot pan, spoon a generous amount of the shredded beef onto each tortilla. Sprinkle the shredded Chihuahua cheese over the hot beef, and fold the tortilla over to make a taco. Cook on each side for about 1 minute or until charred.
Serve: Serve your crockpot shredded beef tacos hot, with extra lime, cilantro, and pico de gallo on the side for guests to add to their liking
STORAGE AND REHEATING INSTRUCTIONS:
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