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Slow Cooker Sunday: Shredded Beef Tacos

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237
Calories 
8g
Carbs 
7g
Fat 
43g
Protein 
3
Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content

Recipe

I make a ton, seriously TON, of tacos. They show up on the dinner table all the time and have become a staple in my house for quick weeknight meals and for almost any gathering I host. Really what could be easier? A crockpot of delicious slow cooked meat, a bunch of yummy taco add-ons, some guacamole or bean dip, chips, and a simple salad and I have a feast that can feed people all day without me ever having to go back to the kitchen. Love it.

So with this in mind, lately I have been brainstorming new ideas for my next taco gathering. I wanted to come up with something new, authentic, unexpected. Something guests hadn’t had before. After some thought, I knew the answer would live in using dried chiles. (Don’t be scared they are really easy to use and will create rich, complex, authentic flavors.) I decided to go with ancho chiles, which have a milder and less spicy flavor, paired with some guajillo peppers to kick things up. When making the sauce at home, add one of each chile (ancho, guajillo, and a chipotle) and taste the sauce. Then keep adding until it reaches a spice level you think will work for your guests. Then pour it into the slow cooker and let the magic happen. If you can I recommend making this 1-2 days in advance because it only gets better as the flavors continue to combine.

Prep Time

Slow Cooker Sunday: Shredded Beef Tacos

21
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

8
  • 2 cups low sodium chicken broth, boiling
  • 2 U dried ancho chili peppers, seeded
  • 2 U dried guajillo chili peppers, seeded
  • 4 U cloves garlic, minced
  • 1 U onion
  • 4 tbsp. chipotle chiles in adobo sauce
  • 1 tsp. oregano
  • 1/2 tsp. coriander
  • 1/2 tsp. cumin
  • 3 lbs. extra lean top round roast
  • Salt and pepper

Nutritional Facts

Serving Size: 
2/3 cup beef
Amount Per Serving
Calories 237
Calories from Fat 11
% Daily Value *
Total Fat 7g
2%
Saturated Fat 2g
1%
Monounsaturated Fat 3g
0%
Polyunsaturated Fat 1g
0%
Cholesterol 104mg
0%
Sodium 163mg
7%
Total Carbohydrate 8g
3%
Dietary Fiber 2g
11%
Sugars 1g
Protein 43g

Directions

  1. Pour the boiling stock over the dried chiles. Cover and let sit for 30 minutes.
  2. Add the dried chiles and stock to a blender with the garlic, onion, chipotles, oregano, coriander, and cumin. Blend until smooth. If you are sensitive to spice, I recommend adding one chile pepper at a time and tasting throughout.
  3. Season the beef with salt and pepper. Place in the slow cooker and cover with sauce.
  4. Cook on low for 8 hours and shred.
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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