A flavorful and easy-to-make taco recipe featuring tender shredded beef with a zesty twist.
Place the beef chuck roast and chopped onion in the slow cooker.
Cut the onion into even pieces for consistent cooking.
Add the garlic, cumin, oregano, and chipotle peppers to the slow cooker.
Adjust the amount of chipotle peppers based on your spice preference.
Squeeze the juice of the lime over the ingredients in the slow cooker.
Roll the lime on the counter before juicing to extract more juice.
Cover and cook on LOW for 6-8 hours or until the beef is tender.
Avoid opening the slow cooker lid during cooking to maintain the temperature.
Shred the beef using two forks and mix it with the cooking juices.
Shred the beef directly in the slow cooker to retain the juices.
Warm the taco shells and fill them with the shredded beef mixture.
Use a damp paper towel to warm taco shells in the microwave.
Top the tacos with lettuce, tomato, cheddar cheese, and sour cream.
Arrange the toppings in separate bowls for a taco bar setup.
Serve the tacos immediately and enjoy!
Garnish with fresh cilantro for an extra burst of flavor.
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