November 12, 2020
Next. Level. Tacos.
These are legit, So crispy, so cheesy & full of flavor. Last time my mom was visiting, I made these & her, Will & I went to town on about 12 crispy tacos.
Choose your tortilla
This recipe works with all tortilla types, so take your pick basedon your family’s fave:
- Grain Free / Paleo Tortillas (pictured)
- Corn
- Flour
The pictures in this post are made with Cassava Flour Tortillas from Siete.
If you like this recipe, here are similar recipes you might enjoy:
Simple Steak Tacos
Sheet Pan Steak Fajitas
Paleo Battered Avocado Tacos
Healthy Slow Cooker Fire Roasted Chicken Taco Soup
Grain Free Breakfast Burrito Bowls
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #eatingataltitude. And of course be sure to follow Eating At Altitude on Instagram. You can also find me on Facebook and Pinterest. xo!
Crispy Skillet Tacos with Shredded Beef
Equipment
- Slow cooker
Ingredients
- 2 lbs skirt or flank steak, cut into 3-4 inch strips
- 1 C beef stock
- 1 chipotle pepper
- 3 tbsp adobo sauce (from jar of chipotles)
- 1/4 C onion more for garnish
- 1/4 C cilantro more for garnish
- 3 Cloves garlic
- 1/2 tsp cumin
- 1 lime, juiced (about 2 Tbsp)
- 2 C shredded cheese
- 8-12 taco sized tortillas (corn, flour or grain free)
Optional toppings & Garnish
- salsa
- sour cream or greek yogurt
- guacamole or smashed avocado
Instructions
Crockpot Shredded Beef
- In a blender combine the marinade/Sauce: beef stock, chipotle + adobo sauce, onion, cilantro, garlic, cumin & lime juice.
- Cut the beef into 3-4 inch strips before placing the beef in the crockpot. Pour the blended sauce over the beef. Cover & cook on low for 6-8 hours, or high for 4.
- When the cook time has completed. Remove beef and place on a cutting board, shred the beef. Transfer the liquid from the crockpot to a shallow bowl or dish.
Crispy Skillet Tacos
- Prepare an assembly line for the tacos. You'll need the sauce, tortillas, cheese & meat within reach.
- Heat a large skillet over medium heat. Spray with avocado or olive oil cooking spray. Ideally, you should be able to griddle two tacos at a time in the pan. If you need to do in smaller batches, that is okay.
- Dip a tortilla in the sauce & shake off excess. Place the tortilla flat in the skillet. Top with cheese, as if you were making a quesadilla. Add at least 2 TBSP worth of meat to one half of the tortilla.
- As the cheese begins to melt after about about a minute or so, left the tortilla slightly with your spatula. If it is starting to get golden brown (but not burnt), The goal is a crispy golden crust on the tortilla. Using your spatula, Fold the half of the tortilla without meat, over the side with the meat, Creating your taco. Remove from heat.
- Repeat, until all the tacos are made. If you are making in batches. I recommend placing the cooked tacos on a baking sheet and storing in the oven at 200° so they remain crispy & warm until ready to serve.
- Serve with any excess sauce for dipping or your favorite salsa, guacamole, greek yogurt or sour cream.
