Servings: 4
Calories: 250kcal
Equipment
- Spoon
- skillet
Ingredients
- 2 lbs. beef: I typically go for a boneless chuck roast. It’s affordable tender, and perfect for shredding after cooking.
- 5 cloves garlic: Minced. Garlic adds a wonderful depth of flavor.
- 2 tablespoons olive oil: This is used for browning the meat and adding richness.
- 1 chipotle pepper in adobo sauce: Minced. Want more heat? Go ahead and add two!
- 2 teaspoons chili powder: For that classic taco flavor.
- 1 small white onion: Diced. Onions bring sweetness and texture.
- 1/2 teaspoon smoked paprika: Adds a warm smoky flavor.
- 1 teaspoon cumin: An essential spice in taco seasoning for earthiness.
- 2 tablespoons tomato paste: This adds richness and depth of flavor.
- 1 cup beef stock: To keep everything moist while cooking.
- Flour tortillas: Soft and warm perfect for holding all that delicious filling.
- Favorite taco toppings: Here’s where you can get creative—think tomatoes onions, guacamole or sliced avocado, cheese, fresh lettuce, salsa, Mexican rice, cilantro, and lime wedges!
Instructions
Step 1: Prepare the Beef
- Start by trimming any excess fat from your boneless chuck roast. This will help to prevent excessive greasiness. Rub the roast with olive oil and sprinkle the beef with salt, pepper, chili powder, cumin, and smoked paprika.
Step 2: Brown the Beef
- In a large skillet set over medium-high heat, sear the beef on all sides for about 3-4 minutes. You’re aiming for a beautiful brown crust. This step adds tons of flavor, so don’t skip it.
Step 3: Add Ingredients to the Slow Cooker
- Now, place the browned beef in the slow cooker. Add the diced onion, minced garlic, and chipotle pepper. Next, spoon in the tomato paste and pour in the beef stock. You can also add any remaining spices for extra flavor.
Step 4: Slow Cook
- Cover your slow cooker and set it on low for about 8 hours, or on high for 4 hours. This is where the magic happens—the low and slow method keeps the meat tender and flavorful.
Step 5: Shred the Beef
- Once the cooking time is up, take two forks and shred the beef inside the slow cooker. Stir it in the juices to coat all the shreds.
Step 6: Serve on Warm Tortillas
- Warm your tortillas on a skillet briefly to make them soft. Load them up with your shredded beef and add toppings as desired.
Notes
Adjust Spices: If you love heat, feel free to add extra chipotle peppers or a splash of hot sauce into the slow cooker for kick.
Rest Before Shredding: Let the beef rest for a few minutes before shredding to keep it juicy.
Customize Toppings: Use whatever toppings you have on hand. Even diced peaches or pineapple could add a sweet touch!
Cook Low and Slow: I've found that cooking on low delivers a more tender result, so if you have the time, opt for it.
Use Leftovers: Don’t let any meat go to waste! Use leftovers in quesadillas, tacos, or on a salad.
Nutrition
Calories: 250kcal | Carbohydrates: 20g | Protein: 24g | Fat: 10g
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