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Crispy Skillet Tacos with Shredded Beef

Print Recipe
Prep Time 15 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 30 minutes
Course Main Course
Cuisine Mexican
Servings 8 people

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.

Notes

Kid Friendly - this recipe is BASICALLY a fancy quesadilla. You can make your child their own quesadilla style taco or deconstruct by serving shredded meat, cheese, tortilla strips & guac, salsa or sour cream/yogurt for dipping.