Slow Cooker Mexican Shredded Beef Tacos with Pickled Onions

I don't know about you, but I'm all about Mexican food and it doesn't get better than tacos! This Slow Cooker Mexican Shredded Beef is mouthwateringly good. It literally has the best flavor! Put it in a quesadilla with some cilantro, cotija cheese and pickled onions and you have the best meal ever. 

And while we're on the subject, let's talk pickled onions real quick. I always thought they would be intimidating to make, but they are so easy! It's a total set it and forget it type of deal. They really do add so much flavor to tacos and they're especially good on these ones. Be sure to try them out!

Slow Cooker Shredded Mexican Beef Tacos with Pickled Onions

Adapted from Recipe Tin Eats


1 1/2 Tbsp. chili powder

1 Tbsp. paprika

1 Tbsp. dried oregano

1 tsp. all spice

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. salt 

1 tsp. pepper


1-2 Tbsp. oil

3 lb. beef roast (chunk or cross rib) cut into 4 pieces

5 tsp. garlic, minced

1 onion, diced

3/4 cup orange juice

2 Tbsp. lime juice

1 (14 oz.) can crushed tomatoes

2 cups beef broth

1/2 cup water

salt and pepper

For tacos: small quesadillas, cilantro, cotija cheese, lime juice, sour cream/greek yogurt

1. Combine the spices in a small bowl. Sprinkle 4 teaspoons over the beef roast and rub into the meat.

2. Heat the olive oil in a large pan over high heat. Add the beef (in batches if necessary) and brown about 2 minutes on each side. Remove and place on a plate.

3. Turn the heat down to medium. Add the garlic and onion and cook for 3 minutes until soft.

Add the orange and lime juice and scrape the bottom of the pan so the brown bits mix into the liquid.

4. Pour orange juice mixture into a slow cooker pot. Add crushed tomato, beef broth, water and remaining spices. Stir to combine and place beef in slow cooker. 

5. Place the lid on and cook on low for 8 hours.

6. When done, remove beef from sauce and shred with 2 forks. Transfer beef onto a large dish and serve with sauce if desired. 

7. Serve in quesadillas with desired toppings and pickled onions. (See recipe below)

Pickled Onions

1 medium to large red onion, thinly sliced

1/2 cup apple cider vinegar

1 cup warm water

1 Tbsp. sugar

1 1/2 tsp. kosher

1. Pour vinegar, water, sugar and salt in a medium-sized bowl. Whisk until sugar and salt are completely dissolved.

2. Place onion slices in a large Mason jar or plastic container. Pour vinegar mixture over the onions, stir, cover and let sit at room temperature for at least 1 hour. For the best results, place jar of onions in the fridge overnight.

*Pickled onions will last up to 3 weeks stored in the fridge.


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