In the same skillet, add sliced onions and cook until translucent, about 5 minutes.
Add minced garlic and cook for an additional minute.
Sprinkle in cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir well and cook for 1 minute.
Stir in beef broth, orange juice, lime juice, and tomato paste.
Bring the mixture to a simmer, ensuring everything is well combined.
Pour this sauce mixture over the beef in the slow cooker.
Step 3: Slow Cook
Cover the slow cooker with its lid.
Cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is fork-tender and easy to shred.
Step 4: Shred the Beef
Once cooked, remove the beef from the slow cooker.
Use two forks to shred the meat.
Return the shredded beef to the slow cooker and stir to coat it in the sauce.
Step 5: Assemble the Tacos
Warm your tortillas either on a skillet or in the oven.
Place a generous amount of shredded beef onto each tortilla.
Top with chopped cilantro, diced red onion, sliced avocado, and crumbled cotija cheese.
Squeeze fresh lime juice over each taco for a burst of brightness.
Tips for the Best Mexican Shredded Beef Tacos
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