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Carne guisada tacos with crispy fried corn tortillas, shredded beef, lettuce, tomato, and sour cream

Carne Guisada Tacos

Slow cooker shredded beef tacos loaded with flavor — tender carne guisada made with stew meat, taco seasoning, beef bouillon, and green chile enchilada sauce, served in crispy fried corn tortillas with all your favorite toppings. Perfect for feeding a crowd!
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Prep Time 7 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 37 minutes
Servings: 15
Course: Main Course
Cuisine: Mexican
Ingredients Method Video Notes

Ingredients
  

  • 2 –3 lbs beef stew meat
  • Salt and pepper to taste
  • Drizzle of olive oil
  • 3 –4 tablespoons taco seasoning
  • 1 teaspoon garlic powder
  • 2 tablespoons minced onion or one fresh onion, chopped
  • 2 –3 tablespoons beef bouillon
  • 1/4 cup hot water
  • 1 can 10 oz green chile enchilada sauce (recommended) OR 8 oz tomato sauce
For serving:
  • Corn tortillas fried in oil until crispy
  • Queso cheese
  • Shredded lettuce
  • Pico de gallo
  • Sour cream
  • Pickled onions

Method
 

  1. Coat stew meat with salt, pepper, and a drizzle of olive oil. Place into the slow cooker.
  2. Add taco seasoning, garlic powder, and minced onion over the meat.
  3. Dissolve beef bouillon in 1/4 cup hot water and pour over the meat.
  4. Pour in the green chile enchilada sauce (or tomato sauce). Mix everything together well.
  5. Cover and cook on LOW for 6–7 hours.
  6. In the last 30 minutes, remove the lid and turn the slow cooker to HIGH to reduce the liquid slightly.
  7. Scoop out all the meat and pour out all but about 1/2 to 1 cup of the remaining juices.
  8. Shred the meat and return it to the slow cooker with the reserved juices. Turn to WARM.
  9. Fry corn tortillas in a shallow layer of oil until golden and crispy.
  10. Serve shredded beef in crispy tortillas with queso, lettuce, pico de gallo, sour cream, and pickled onions.

Video

Notes

Stephanie normally uses tomato sauce in this recipe — but the day she tried green chile enchilada sauce by accident, everything changed. The green chile adds a bright, slightly smoky flavor that works beautifully with the beef. Both versions are delicious, but the green chile is now her permanent go-to.
Don't skip the crispy fried corn tortilla! Frying your corn tortillas in a little oil instead of just heating them is a total game changer — the shell holds up to all the toppings and adds the most satisfying crunch. Once you try it you will never go back.