Best 4 Shredded Tri Tip For Tacos In The Slow Cooker Recipes
Cooking shredded tri tip for tacos in a slow cooker is a flavorful and convenient way to prepare a delicious and satisfying meal. The slow cooker allows the tri tip to cook low and slow, resulting in tender, juicy, and flavorful meat. With the right ingredients and a little preparation, you can easily create a mouthwatering shredded tri tip taco filling that your family and friends will love. Whether you prefer classic tacos with simple toppings or more elaborate variations with unique flavor combinations, this article will provide you with all the information you need to create the perfect shredded tri tip tacos in your slow cooker.
Here are our top 4 tried and tested recipes!
SHREDDED TRI-TIP FOR TACOS IN THE SLOW COOKER
This is a recipe I created by marrying two together. You can make it as spicy as you like by adding jalapenos or other chiles. I tried it first on my co-workers and there was nothing left! Then I made it for my family and they loved it, too. My Hispanic co-workers really liked it, so I guess I passed the 'test!'
Provided by Wendy Stevens
Categories World Cuisine Recipes Latin American Mexican
Time 8h15m
Yield 12
Number Of Ingredients 12
Steps:
- Spray the inside of a slow cooker with cooking spray. Season the tri-tip roast with garlic pepper seasoning on both sides.
- Heat olive oil in a large, heavy skillet over medium heat, and sear the roast on all sides until well browned, about 5 minutes per side. Place the tri-tip roast into the slow cooker, fatty side up.
- Cook and stir the garlic and onions in the hot skillet until golden brown, about 10 minutes, and season with the ancho chile pepper, cayenne pepper, and black pepper. Place seasoned garlic and onions over the roast in the cooker, and pour in the white wine and crushed tomatoes. Cover the cooker, set to Low, and cook until tender, about 8 hours.
- Remove roast from the cooker, and cut off the fatty layer with a sharp knife (tender meat should cut easily). Place the roast back into the cooker, and shred meat with two forks. If desired, remove some of the liquid from the meat. Stir in cilantro and serve.
Nutrition Facts : Calories 300.4 calories, Carbohydrate 10.3 g, Cholesterol 105.4 mg, Fat 11.9 g, Fiber 2.2 g, Protein 32.1 g, SaturatedFat 3.8 g, Sodium 206.6 mg, Sugar 2 g
SLOW COOKER TRI-TIP TACOS
Make flavor-packed and perfectly tender shredded tri-tip tacos right in the slow cooker! Great for taco night, burritos, quesadillas, sandwiches, and more.
Provided by Kristen McCaffrey
Categories Dinner
Time 8h10m
Yield 8
Number Of Ingredients 11
Steps:
- The first step is to turn the garlic into a paste. You can do this by pulsing it in a food processor, using a garlic press, or by mincing it and then pressing it into a paste using the back of your knife and a little coarse salt.
- Mix the paprika, chili powder, oregano, salt, pepper, and olive oil into the garlic paste to create a rub. Cover the tri-tip with the rub.
- Add the beef broth and onions to the slow cooker. Place tri-tip on top. Cook on low for 8 hours. Thirty minutes before the cooking is finished, remove the lid and shred the meat. Let cook, uncovered, for the final thirty minutes in the liquid.
- Serve in warm corn tortillas with all your favorite taco toppings. It can also be served over rice, as a shredded beef burrito, or in lettuce wraps.
Nutrition Facts : ServingSize 1/2 cup, Calories 210 cal, Carbohydrate 4 g, Fat 10 g, Protein 25 g, Fiber 1 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 446 mg, Sugar 1 g
SLOW COOKER SHREDDED CHICKEN TACOS RECIPE BY TASTY
Everyone's on a different diet nowadays, from Paleo and Whole30 to the ever-popular Keto, everyone's got their thing. But that doesn't mean your dining choices have to end! Our slow cooker shredded tacos are perfect for a variety of lifestyles. The best part? We even tell you how to store your leftovers so you can enjoy this whenever the craving strikes. Future You will thank you every time!
Provided by Tasty
Categories Dinner
Yield 11 servings
Number Of Ingredients 7
Steps:
- In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
- Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
- Remove the chicken, shred with two forks, and return to the slow cooker and stir.
- Freeze leftovers in an airtight bag for up to six months!
- Enjoy!
Nutrition Facts : Calories 227 calories, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 38 grams, Sugar 2 grams
SHREDDED TRI-TIP FOR TACOS IN THE SLOW COOKER
This is a recipe I created by marrying two together. You can make it as spicy as you like by adding jalapenos or other chiles. I tried it first on my co-workers and there was nothing left! Then I made it for my family and they loved it, too. My Hispanic co-workers really liked it, so I guess I passed the 'test!'
Provided by Wendy Stevens
Categories Mexican Recipes
Time 8h15m
Yield 12
Number Of Ingredients 12
Steps:
- Spray the inside of a slow cooker with cooking spray. Season the tri-tip roast with garlic pepper seasoning on both sides.
- Heat olive oil in a large, heavy skillet over medium heat, and sear the roast on all sides until well browned, about 5 minutes per side. Place the tri-tip roast into the slow cooker, fatty side up.
- Cook and stir the garlic and onions in the hot skillet until golden brown, about 10 minutes, and season with the ancho chile pepper, cayenne pepper, and black pepper. Place seasoned garlic and onions over the roast in the cooker, and pour in the white wine and crushed tomatoes. Cover the cooker, set to Low, and cook until tender, about 8 hours.
- Remove roast from the cooker, and cut off the fatty layer with a sharp knife (tender meat should cut easily). Place the roast back into the cooker, and shred meat with two forks. If desired, remove some of the liquid from the meat. Stir in cilantro and serve.
Nutrition Facts : Calories 300.4 calories, Carbohydrate 10.3 g, Cholesterol 105.4 mg, Fat 11.9 g, Fiber 2.2 g, Protein 32.1 g, SaturatedFat 3.8 g, Sodium 206.6 mg, Sugar 2 g
Tips:
- Choose a good cut of tri-tip roast. Look for one that is well-marbled with fat, as this will help to keep the meat moist and flavorful during cooking.
- Season the roast generously with your favorite spices. This will help to create a flavorful crust on the meat.
- Sear the roast in a hot skillet before cooking it in the slow cooker. This will help to seal in the juices and prevent the meat from drying out.
- Add some liquid to the slow cooker along with the roast. This will help to keep the meat moist and prevent it from sticking to the bottom of the pot.
- Cook the roast on low heat for 8-10 hours, or until it is fall-apart tender.
- Shred the meat with two forks and serve it on tacos, burritos, or nachos.
Conclusion:
Shredded tri-tip is a versatile and delicious dish that can be used in a variety of recipes. It is a great way to use up leftover roast beef, and it is also a budget-friendly option. Whether you are serving it on tacos, burritos, or nachos, shredded tri-tip is sure to be a hit with your family and friends.
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