Slow Cooker Cholula Shredded Beef Tacos

Ingredients

3 pound beef chuck roast, boneless

⅓ cup original Cholula hot sauce

2 TB chili powder

2 tsp garlic powder

2 tsp onion powder

1 tsp dried cumin

1 tsp dried oregano

1 tsp salt

½ tsp black pepper

1 lime, fresh squeezed

24 fresh corn tortillas, warmed

Accompaniments: radish salad, Cotija cheese, fresh diced avocados, extra Cholula

For the radish salad:

4 radishes, thinly sliced

1 fresh lime, juiced

Handful of fresh cilantro, chopped

½ of small red onion, thinly sliced

Salt to taste

Preparation

For the Cholula shredded beef:

Place the beef chuck roast in the bottom of a slow cooker. Cover with the Cholula, chili powder, garlic powder, onion powder, dried cumin, dried oregano, salt, pepper, and lime juice. Cover and cook on low for 8 hours or on high for 5 hours. When roast is finished cooking, remove from the liquid & set aside. Skim fat off top of remaining beef liquid and discard. Shred beef with two forks & place back in liquid. Stir well, taste & add salt if needed. Keep warm.

For the radish salad:

Combine the sliced radishes and all other ingredients in a medium sized bowl. Stir well, cover and place in the refrigerator until ready to use.

To serve, stack 2 warmed corn tortillas on top of each other, fill with desired amount of shredded beef and top with radish salad, Cotija cheese, diced avocados, and extra Cholula.

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Get out the crock-pot for an easy and delicious recipe for Slow Cooker Cholula Shredded Beef Tacos. Perfect for Taco Tuesday (or any day of the week!)