Slow Cooker Cholula Shredded Beef Tacos

• 3 pounds beef chuck roast, boneless
• 1/3 cup original Cholula hot sauce
• 2 tablespoons chili powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon dried cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 lime, fresh squeezed
• 24 fresh corn tortillas, warmed
• Accompaniments: radish salad, Cotija cheese, fresh diced avocados, extra Cholula
• For the radish salad
• 4 radishes, thinly sliced
• 1 fresh lime, juiced
• Handful of fresh cilantro, chopped
• 1/2 small red onion, thinly sliced
• salt to taste

1. For the Cholula shredded beef:rnPlace the beef chuck roast in the bottom of a slow cooker. Cover with the Cholula, chili powder, garlic powder, onion powder, dried cumin, dried oregano, salt, pepper, and lime juice. Cover and cook on low for 8 hours or on high for 5 hours. When roast is finished cooking, remove from the liquid & set aside. Skim fat off top of remaining beef liquid and discard. Shred beef with two forks & place back in liquid. Stir well, taste & add salt if needed. Keep warm.
2. For the radish salad:rnCombine the sliced radishes and all other ingredients in a medium sized bowl. Stir well, cover and place in the refrigerator until ready to use.
3. To serve, stack 2 warmed corn tortillas on top of each other, fill with desired amount of shredded beef and top with radish salad, Cotija cheese, diced avocados, and extra Cholula.

beef chuck roast, hot sauce, chili powder, garlic, onion powder, cumin, oregano, kosher salt, freshly ground black pepper, lime, corn tortillas, radish salad, salad, radishes, fresh lime, handful of fresh cilantro, red onion, salt

Taken from food52.com/recipes/40147-slow-cooker-cholula-shredded-beef-tacos (may not work)