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Slow-Cooker Shredded Beef Tacos with Pico de Gallo Recipe
Ingredients
- Tacos
- 3 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- ¼ teaspoon salt
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- 3 pounds beef chuck, trimmed and cut into 1-inch cubes
- 1 tablespoon extra-virgin olive oil
- 1 large onion, halved and sliced
- 1 cup low-sodium beef broth
- 3 tablespoons tomato paste
- 16 corn tortillas
- Lime wedges for serving
- Pico de Gallo
- ¾ cup diced tomato (about 1 medium)
- ½ cup chopped fresh cilantro
- ¼ cup finely diced red onion
- 1 jalapeño pepper, seeded if desired, finely diced
- 1 tablespoon lime juice
- ¼ teaspoon salt
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