• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Cupcake Theory

  • Home
  • The Good Food
  • The Good Life
  • About
  • Contact

Shredded Beef Tacos with Dip

The brilliance of French dip in taco form…

3-5 lb. chuck roast
1 T olive oil
1 c beef broth
7 oz. can chipotle sauce
½ white onion, chopped
1 T garlic powder
1 T onion powder
1 t cumin
1 T chili powder
12 corn tortillas
Cheddar cheese
Chihuahua or cotija cheese
Pico de gallo
Limes

Salt and pepper roast on all sides. Heat oil in cast iron pan over medium heat. Sear roast on all sides. Place roast in slow cooker. Cover with beef broth, sauce, onion, garlic powder, onion powder, cumin, and chili powder. Cover and cook on low 6-8 hours or on high 5-6 hours. Remove meat and shred, reserving broth. Dip tortilla in broth and heat in skillet over medium heat 1-2 minutes. Top with shredded cheddar cheese and flip. Cook until crisp. Top with shredded beef, chihuahua or cotija cheese, pico, and lime juice. Serve with small bowl of broth for dipping. Refrigerate leftovers.

Share this:

  • Tweet
  • Click to email a link to a friend (Opens in new window) Email
Print

Filed Under: Main Dishes

Previous Post: « Pico de Gallo
Next Post: Hawaiian Roll French Toast »

Primary Sidebar

Follow Us

  • Facebook
  • Instagram
  • Pinterest

Subscribe via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Food Categories

  • Appetizers
  • Breads/Rolls
  • Breakfast
  • Candies
  • Cookies
  • Desserts
  • Drinks
  • Fruits
  • Main Dishes
  • Other
  • Party Ideas
  • Salads
  • Sandwiches
  • Side Dishes
  • Soups
  • Tips
  • Vegetables

Copyright © 2025 The Cupcake Theory on the Foodie Pro Theme