SHREDDED BEEF ROLLED TACOS
Like the rolled tacos you get from the Mexican restaurants? Now you can get that same taste at home! My family loves this. I hope you do too.
Provided by Crystal Wilkinson
Categories Meat Appetizers
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Place chuck roast in crockpot, add garlic, onion soup mix and pepper. Cover with water and cook on high overnight. You could even add a can of green chilli or jalapeño depending on your taste.
- 2. Take roast out, shred and place in colander to drain. Get as much liquid put of the meat as possible.
- 3. Heat a small amount of oil in a pan and dip the corn tortillas in to soften. If you are using flour tortillas you can skip this step. Don't cook too long. Take out tortilla, blot off excess oil and roll meat inside. Set aside and do remaining tortillas and meat until gone.
- 4. Heat 3 Inchest of oil in a frying pan to 375°. Taking tongs pick up tacos holding them closed with the tongs and hold under oil until they are hard enough to stay closed. Let cook a couple more minutes until crisp. Place on paper towel to drain .
- 5. Place a bed of shredded lettuce on a plate, top with tacos, guacamole, sour cream and hot sauce if desired. Enjoy!
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Jake Ryan
[email protected]These tacos are even better the next day! The flavors have a chance to meld together, and the tacos are even more delicious.
Lethukuthula Phiri
[email protected]I always make a double batch of these tacos and freeze half of them. That way, I always have a delicious meal on hand when I'm short on time.
Abisoye Owe
[email protected]I meal prep these tacos on Sundays. I make a big batch of the filling and roll the tacos ahead of time. Then, I just heat them up during the week for a quick and easy meal.
Zaieda Williams
[email protected]I love making these tacos when I'm camping. They're easy to make over a campfire, and they're always a hit with my fellow campers.
Indra kamal Gurung
[email protected]These tacos are perfect for tailgating. They're easy to make ahead of time, and they travel well. I always bring them to football games.
Ava Thompson
[email protected]I made these tacos for a party, and they were a huge hit. Everyone loved them! I will definitely be making them again for my next party.
Hafeez Ahmeed
[email protected]These tacos are very affordable to make. I was able to feed my family of four for under $20. That's a great deal!
Ffi Fgi
[email protected]I'm a vegetarian, so I made a veggie version of these tacos. I used black beans and corn instead of beef, and I added some extra vegetables to the filling. They turned out great!
haiderali shiekh
[email protected]I made a few healthy swaps to this recipe. I used ground turkey instead of beef, and I used whole-wheat tortillas. The tacos were still delicious, and they were a lot healthier.
Mohsin Minhas
[email protected]I love spicy food, so I added some extra chili powder and cayenne pepper to the beef filling. It turned out perfectly! The tacos were nice and spicy, but not too hot.
Patrik Kurti
[email protected]The flavor combination in these tacos is amazing. The beef is perfectly seasoned, and the salsa verde adds a nice tang. I also love the crunch of the cabbage and radishes.
Kyobe Anthony
[email protected]As a busy mom of three, I'm always looking for quick and easy meals. These tacos fit the bill perfectly. They're ready in under 30 minutes, and my kids love them.
Brian Stewart
[email protected]I've made these tacos several times now, and they're always a crowd-pleaser. The filling is so flavorful, and the tacos are crispy and delicious. I highly recommend them!
Md Morsalim
[email protected]These shredded beef rolled tacos were a hit with my family! The beef was tender and flavorful, and the tacos were easy to assemble. I'll definitely be making these again.