Slow Cooker Shredded Beef Tacos
Ingredients
1 pound beef (recommend using stew meat or chuck roast)
1 tablespoon taco seasoning
1 medium onion roughly chopped
4 ounces canned chopped green chilies
⅔ cup salsa (your choice of hot, medium, or mild)
⅓ cup water
12 corn tortillas
For the Onions:
½ small red onion
Pinch of salt
Pinch of sugar
Red wine vinegar
Garnishes:
Fresh chopped tomato
Fresh cilantro
Directions
Add the beef to the slow cooker and sprinkle with the taco seasoning, tossing to coat.
Peel and chop the onion roughly and add it on top of the seasoned meat.
Add the green chilies with their liquid, the salsa, and water.
Cover and cook on high for 2 hours.
After two hours, stir the mixture and turn the slow cooker down to low. Cook for an additional 3-4 hours.
Remove the meat from the slow cooker and use two forks to shred it. Return the meat to the slow cooker and continue cooking for another 30 minutes.
An hour or two before serving, thinly slice the red onion. Combine it in a small bowl with the sugar, salt, and enough red wine vinegar to just cover the onions. Allow it to stand until ready to serve.
When ready to serve, heat the tortillas in the oven or in a skillet on the stove top. Garnish with the marinated red onions, chopped fresh tomatoes, and fresh cilantro.
