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Spicy Pulled Beef Tacos
Spicy Pulled Beef Tacos

Spicy Pulled Beef Tacos

1 Review(s)
Cook Minutes 6 Hr 40 Min
Prep : 20 Min Cook: 6 Hr 20 Min
Our Spicy Pulled Beef Tacos are sure to be a hit with the whole gang! Boneless beef blade roast is deliciously seasoned, then cooked in the slow cooker until tender and juicy. The beef is then shredded before tossing with a sweet 'n spicy bbq sauce and serving in flour tortillas topped with crumbled feta cheese, fresh chiles and cilantro.
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
1 boneless bottom blade pot roast (3 lb./1.4 kg)
1 onion, chopped
2 jalapeño peppers, divided
2 Tbsp. Heinz Chili Sauce
1/4 cup fresh lime juice
4 cloves garlic, minced
1 tsp. cayenne pepper
1 tsp. ground cumin
1 tsp. smoked paprika
3/4 cup Bull's-Eye Blazin' Chipotle Barbecue Sauce
1 Tbsp. Lea & Perrins Worcestershire Sauce
12 small flour tortillas
1 cup Cracker Barrel Crumbled Feta Cheese
1/2 cup loosely packed fresh cilantro leaves
1 red chile, thinly sliced
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Step 1
Heat oil in large skillet on medium-high heat. Add meat; cook 2 min. on each side or until evenly browned on both sides. Transfer meat to slow cooker sprayed with cooking spray; top with onions.
Step 2
Reserve 1 jalapeño pepper for later use. Cut remaining pepper in half; remove and discard seeds. Finely chop pepper; place in small bowl. Add chili sauce, lime juice, garlic and dry seasonings; mix well. Pour over meat; cover with lid.
Step 3
Cook on LOW 6 to 8 hours (or HIGH 3 to 4 hours).
Step 4
Transfer meat to cutting board, reserving meat juices in slow cooker. Pull meat into shreds with 2 forks, discarding any visible pieces of fat.
Step 5
Skim and discard fat from surface of meat juices in slow cooker. Add barbecue and Worcestershire sauce; mix well. Stir in meat. Cook, covered, on LOW 15 to 20 min. or until heated through. Meanwhile, cut reserved jalapeño pepper into thin slices.
Step 6
Spoon meat mixture into tortillas; top with cheese, cilantro, red chiles and sliced jalapeño peppers.
Kraft Kitchen Tips!
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Serving Suggestion
Serve with refried beans and Mexican-style rice to round out the meal.
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Special Extra
Serve with additional taco toppings, such as fresh lime wedges, salsa, chopped red onions and/or shredded lettuce.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
440
Calories From Fat
0
% Daily Value
Total fat 26 g
40 %
Saturated fat 10 g
50 %
Cholesterol 85 mg
Sodium 660 mg
28 %
Total carbohydrate 24 g
8 %
Dietary fibre 3 g
12 %
Sugars 6 g
Protein 25 g
Vitamin A
4 %
Vitamin C
15 %
Calcium
2 %
Iron
20 %
Servings
12 servings, 1 filled taco (164 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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