Tortilla Beef

Round steak goes into the slow cooker with garlic, lime juice, onions, carrots, tomatoes, and a hit of marjoram, then cooks low for eight hours until it shreds apart with a fork. The result is tender, flavorful beef that’s built for loading into tortillas with whatever toppings you like.

Spreading minced garlic directly on the steak before it goes in means the flavor penetrates the meat as it braises, not just the liquid around it. The lime juice does double duty: it adds brightness to the finished meat and helps tenderize the round steak, which is a lean, tough cut that benefits from low-and-slow cooking.

Carrots might seem unusual in a taco filling, but they break down during the long cook and sweeten the braising liquid. You won’t taste carrot chunks in the finished dish.

The beef stock and canned tomatoes create just enough liquid to braise without drowning the meat. You want concentrated flavor, not soup.

Pro Tips

• Don’t lift the lid during cooking. Every time you do, heat escapes and adds time. Trust the process.
• Shred the meat right in the pot using two forks, then let it sit in the juices for a few minutes to absorb more flavor.
• Round steak works best here because its lean, firm texture shreds cleanly. Fattier cuts can turn greasy after 8 hours.

Variations

• Add a can of diced green chiles for a smoky, mild heat.
• Swap marjoram for cumin and chili powder for a more traditional Mexican flavor profile.
• Use the shredded beef in burritos, nachos, or over rice instead of tortillas.