These Slow Cooker Shredded Beef Taquitos are inspired by a favorite from Alvera Street in Downtown Los Angeles—and they turned out absolutely incredible. 🌮✨ Tender chuck roast slow-cooked until fall-apart juicy, rolled into crispy golden taquitos and served with a fresh avocado-tomatillo sauce. The best part? The slow cooker does most of the work for you. I’ve linked the slow cooker and everything I used in my showcase! Slow Cooker Shredded Beef Taquitos with Avocado Sauce Beef: • 2 lbs boneless chuck roast • 1 tbsp whole peppercorns • 2 tbsp salt • 2 bay leaves • 2 garlic cloves Place beef, seasonings, and enough water to cover in a slow cooker. Cook on low for 8-10 hours, shred, and set aside. Avocado Sauce: • 6 tomatillos (chopped) • 3 yellow chilies • 2 garlic cloves • 1/3 cup cilantro • 1 tsp salt Boil all ingredients in 1.5 quarts water for 5 minutes. Blend with reserved cooking water until smooth. Chill. Taquitos: Warm tortillas, fill with shredded beef, roll, and secure with toothpicks. Fry in oil until golden. Serve with avocado sauce! SlowCookerRecipes Taquitos BeefRecipes ComfortFood EasyDinner LTKfoodie LTKmomlife LTKdayinmylife