Crockpot Shredded Beef Tacos with Guajillo and Lime

Name: Crockpot Smoky Guajillo Shredded Beef Tacos
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Mexican
Ingredients: 3 1/2 lb beef chuck roast, trimmed and cut into 3-inch chunks; 2 dried guajillo chiles, stemmed and seeded; 1 cup low-sodium beef broth; 3 tbsp chipotle peppers in adobo sauce, minced; 1/4 cup freshly squeezed orange juice; 2 tbsp lime juice; 1 medium yellow onion, diced; 4 cloves garlic, minced; 1 tbsp ground cumin; 1 tbsp dried oregano; 1 1/2 tsp salt; 1/2 tsp black pepper; 16 warm corn or flour tortillas for serving; 1/2 cup fresh cilantro, chopped for garnish; 1/2 cup cotija cheese or queso fresco, crumbled

These crockpot smoky guajillo shredded beef tacos are perfect for a hands-off weeknight dinner or a busy Halloween night before trick-or-treating. Tender beef chuck roast braises all day in a warm citrus and chili sauce until melt-in-your-mouth tender. Set up a taco bar with warm tortillas, fresh cilantro, and crumbled cotija cheese for an effortless feast.

Crockpot Smoky Guajillo Shredded Beef Tacos, an easy crockpot dinner recipe

Prep: 15 minCook: 8 hrTotal: 8 hr 15 minServes: 8

Ingredients

3 1/2 lb beef chuck roast, trimmed and cut into 3-inch chunks
2 dried guajillo chiles, stemmed and seeded
1 cup low-sodium beef broth
3 tbsp chipotle peppers in adobo sauce, minced
1/4 cup freshly squeezed orange juice
2 tbsp lime juice
1 medium yellow onion, diced
4 cloves garlic, minced
1 tbsp ground cumin
1 tbsp dried oregano
1 1/2 tsp salt
1/2 tsp black pepper
16 warm corn or flour tortillas for serving
1/2 cup fresh cilantro, chopped for garnish
1/2 cup cotija cheese or queso fresco, crumbled

Instructions

Place the stemmed guajillo chiles in a heatproof bowl, cover with 1/2 cup boiling water, and soak for 10 minutes until softened.
Transfer the softened chiles and soaking liquid to a blender along with the beef broth, chipotle in adobo, orange juice, and lime juice. Blend until completely smooth.
Scatter the diced yellow onion and minced garlic evenly across the bottom of a 6-quart crockpot.
Season the beef chuck roast chunks evenly with ground cumin, dried oregano, salt, and black pepper, then place them over the onions in the crockpot.
Pour the blended guajillo sauce over the beef.
Cover and cook on LOW setting for 8 hours (or HIGH setting for 4 to 5 hours) until the beef reaches an internal temperature of at least 145 F and pulls apart easily with a fork.
Transfer the beef to a large bowl, shred with two forks, and return the shredded beef to the warm juices in the crockpot to absorb the flavors before serving in warm tortillas.

Tips

Storage: Store leftover beef in its braising juices in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Crispy Texture Tip: For restaurant-style crispy edges, sear the shredded beef in a hot skillet with a spoonful of braising liquid right before filling tortillas.
Party Prep: Keep the shredded beef warm in the crockpot on the Warm setting for up to 2 hours for easy self-serve taco bars.