Slow Cooker Sunday: Shredded Beef Tacos

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237 CALORIES 8g CARBS 7g FAT 43g PROTEIN
3
Freestyle™ SmartPoints™ New!
(3 Old SmartPoints™)
(5 PointsPlus®)
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.
The Recipe

Slow Cooker Sunday: Shredded Beef Tacos

PREP TIME: 1 Hours, 15 Min
COOK TIME: 8 Hours
TOTAL TIME: 9 Hours, 15 Min
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Ingredients

US METRICS
  • 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

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Instructions

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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.

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

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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