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Challenge: Slow Cooker to the Rescue

Slow Cooker Cholula Shredded Beef Tacos

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Get out the slow cooker for an easy and delicious recipe for shredded beef tacos topped with a fresh radish salad.

Slow Cooker Cholula Shredded Beef Tacos

  • Servings: 2 tacos
  • Yield: 6 servings
  • Prep Time: 10 min
  • Cooking Time: 8 hr


  • 3 pound beef chuck roast, boneless
  • ⅓ cup original Cholula hot sauce
  • 2 TB chili powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp dried cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 lime, fresh squeezed
  • 24 fresh corn tortillas, warmed
  • Accompaniments: radish salad, Cotija cheese, fresh diced avocados, extra Cholula
  • For the radish salad:
  • 4 radishes, thinly sliced
  • 1 fresh lime, juiced
  • Handful of fresh cilantro, chopped
  • ½ of small red onion, thinly sliced
  • salt ot taste


  1. For the Cholula shredded beef:
  2. Place the beef chuck roast in the bottom of a slow cooker. Cover with the Cholula, chili powder, garlic powder, onion powder, dried cumin, dried oregano, salt, pepper, and lime juice. Cover and cook on low for 8 hours or on high for 5 hours. When roast is finished cooking, remove from the liquid & set aside. Skim fat off top of remaining beef liquid and discard. Shred beef with two forks & place back in liquid. Stir well, taste & add salt if needed. Keep warm.
  3. For the radish salad:
  4. Combine the sliced radishes and all other ingredients in a medium sized bowl. Stir well, cover and place in the refrigerator until ready to use.
  5. To serve, stack 2 warmed corn tortillas on top of each other, fill with desired amount of shredded beef and top with radish salad, Cotija cheese, diced avocados, and extra Cholula.

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