Slow-Cooker Shredded Beef Tacos
- Prep 15 minutes
- Total 15 minutes
Slow-Cooker Shredded Beef Tacos is a beef recipe on Avoteb. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 2 Tbsp. olive oil, divided
- 2 pounds beef (I used a boneless chuck roast)
- 2 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. smoked paprika
- 1 cup beef stock
- 2 Tbsp. tomato paste
- 1 chipotle pepper in adobo sauce, minced (if you want extra flavor/heat, add an extra pepper)
- 1 small white onion, diced
- 5 cloves garlic, minced
- Flour tortillas
- guacamole or sliced avocado
- salsa
- Mexican rice
- grated cheese
- fresh lettuce
- tomato
- onion
- cilantro
- lime wedges
Method
Beat together the chili powder, cumin, and smoked paprika in a small bowl. Rub the spice mix into the beef, covering each side evenly.
Warm 1 tablespoon olive oil in a wide skillet over medium-a hot burner. Carefully place the beef in the skillet and sear on each side until browned, about 2 minutes per side. Lift the beef from the skillet and place in the bottom of a slow cooker.
Tip in the remaining 1 tablespoon olive oil and diced onion to the saute pan. Cook for an additional 3 minutes, stirring occasionally. Tip in the garlic and saute for 1 minute. Tip in the beef stock and stir the pan to deglaze it, scraping up any browned bits from the bottom of the pan. Tip in tomato paste and minced chipotle, and whisk into the pan sauce until combined. Raise the sauce to a boil, reduce the heat, and let it bubble gently for a 3-5 minutes until the sauce has reduced and thickened slightly. Tip the pan
Shred the beef with two forks, and toss to coat with any of the remaining juices. Plate the beef in the flour tortillas, topped with your favorite taco toppings.
