No Fuss Shredded Beef Tacos

Flavor very good but I would definitely cut back on liquids. Likely drain at least one can of the tomatoes and maybe skip the broth entirely and add a bit more seasoning. I did take out some of the sauce and boiled it down and used an immersion blender as suggested by one other person. The blended sauce was delicious with a nice kick.

Great flavor but doubled up on all spices.Poured some back in after shredding.What was left was about 4 cups which I used to make a pot of 15 bean soup.

This is very similar to traditional birria taco meat preparation. After reading comments, ended up doing what some other readers did and pulled the meat out, shredded it, puréed the remaining liquid with tomatoes etc in the slow cooker using my immersion blender, and cooked it down to concentrate the flavors for a dipping sauce. Dipped the tortillas in the sauce before toasting on a griddle, piled on cheese, meat, diced onions, and cilantro, then folded it over to make individual tacos. Great recipe! Thank you for the idea.

Meh. Way too much liquid. I poured most of it out. Not enough flavor (probably because it was all in the liquid). It way OK – edible – and nobody complained but I sure will not be making this again.

Everyone raved about this and it will be a favorite!!! Even better a few days later. An explosion of flavor. Complex and very pleasing. Eyes rolled up Followed by, “oh, my, this is delicious !”

This had delicious flavor. I made it without the jalapeño and it was great. My roast ended up being a terrible piece of meat, tough and mostly gristle, so…we didn’t get a lot of meat after it was shredded and the inedible parts removed, but what we had was super good! Will make again but will buy a better roast !!

Looking at the size of the roast and the amount of seasoning I thought bland. So I used 1 TBLS of the chili powder and 1 teaspoon each of the rest. Glad I did. Way to much liquid. half of the liquid would be more than enough. To me that was a waste of good products. I used Rotella for the tomatoes and the chilis which worked good. If I were to make this recipe again I would eliminate all the broth but 1/2 cup and I would only use 1/2 cup of the coffee. However, I have another recipe I use and I like it better than this one.

¡Buen Provecho! I really love this recipe. I tried to stick as closely to the the letter of the recipe as I could. The only ingredient I was missing was the beef broth, so I used a tablespoon of Knorr’s Chicken Bullion instead. I browned the meat in a bit of canola oil, and then finished cooking it in my dutch oven, in the oven at 325 degrees for 3 hours. I then removed the meat and cooked down the excess liquid. I cooled the liquid a bit and then put it in the blender. I poured some over the shredded beef. This made wonderful soft tacos. This recipe is definitely going to be my go to for tacos!

I followed the instructions exactly and it turned out amazing! Great flavor and very easy to make it.

Browned the meat. 4 minutes on each side. The. Minced The onion and jalapeño sautéed with garlic in skillet. Deglazed pan. Didn’t add beef broth. Did add 1 tsp no beef beef bouillon graduals. Used on can of rotel. Doubled dried spices. Amazing !

It was okay. Way too much liquid. I ended up ladling out probably over 3 cups of it. I will make this again, but make some changes

Takes a little time to get all ingredients in the slow cooker but when this was all said and done amazing flavor. Diffenitly was a hit at the taco bar.

This was great. I only left out the coffee because I was just too skeptical. I will double the recipe next time or start with half amount of listed coffee to ease my weird ingredient fears!

This was great. I only left out the coffee because I was just too skeptical. I will double the recipe next time or start with half amount of listed coffee to ease my weird ingredient fears!

Served it over Mexican rice instead of flour tortillas. Yummy

My husband said it was the best shredded beef he has ever had. I had to experiment a bit, as I did not have the exact ingredients. I substituted the coffee with beer, cut down the jalapeño to one, used one can of stewed tomatoes instead of the mexican flavored tomatoes, with half a jar of salsa, and cooked it for 12 hours on low in the slow cooker and it turned out great!

Made as written and loved it. The meat is tender, juicy, and full of flavor. There is no coffee flavor at all. Thank you for the recipe.

It was ok.

These were delicious and super easy! I left out the jalapenos because I didn’t have any, and used regular crushed tomatoes, just because that is what I had — but I did have the green chiles and I used all the other spices. That made the flavor milder as a result, but I prefer mild over hot and spicy, so I thought they came out great. Thanks for sharing the recipe!

This was fantastic! I followed the guidance of other reviewers and omitted the beef broth. I used canned Rotel tomatos with chili and added a 1/2 teaspoon of smoked paprika and one jalapeño. I let it cook for 10 hours and when I removed the meat from the pot it was literally falling apart. Shredded the beef and removed about 2 cups of liquid before putting the beef back in. Served it with corn on the cob with a compound butter with taco seasoning. Easy, just mixed salted butter with taco seasoning, spread on the corn and wrapped in foil. Grilled the corn as well as lightly grilling the taco shells and tortillas. Easy crowd favorite!

I made it just as the recipes said. So good. My husband loved it. He said “Can we eat it again tomorrow?”