Oh, the joy of discovering a dish that feels like a fiesta on your taste buds! Picture this: a slow cooker working its magic, filling your kitchen with the tantalizing aroma of spices that dance like confetti in the air. These Mexican beef tacos are like a warm hug on a plate, just waiting to be devoured—and let me tell you, they disappear faster than a trending TikTok dance.
Steps
- Mix chili powder, cumin, and smoked paprika in a small bowl, and rub this spice blend all over the beef, ensuring each side is coated evenly.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat, then brown the beef on all sides for about 2 minutes each. Transfer the seared beef to a slow cooker.
- Add the remaining olive oil and diced onion to the skillet, cooking for 3 minutes while stirring occasionally. Incorporate the minced garlic and cook for an additional minute.
- Pour the beef stock into the skillet, stirring to deglaze and scrape up browned bits from the bottom. Add tomato paste and minced chipotle pepper, then whisk until combined. Let it boil, reduce the heat, and simmer for 3-5 minutes until the sauce thickens slightly.
- Pour the sauce over the beef in the slow cooker, then cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender enough to shred easily.
- Shred the beef using two forks and mix with any juices left in the slow cooker. Serve the shredded beef in flour tortillas with your choice of taco toppings.
Ingredients
- 2 tablespoons olive oil, divided
- 2 pounds boneless beef chuck roast
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 cup beef stock
- 2 tablespoons tomato paste
- 1 chipotle pepper in adobo sauce, minced (optional: add more for extra heat)
- 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
FAQ
- Can I use a different cut of beef for this recipe?
- Yes, you can substitute the boneless chuck roast with other cuts such as brisket or beef shoulder. Just ensure that the beef is well-marbled for the best flavor and tenderness.
- How can I adjust the spiciness level of the tacos?
- To increase the heat, add an extra chipotle pepper or more chili powder. If you prefer a milder flavor, you can reduce the amount of chipotle pepper or use chipotle powder sparingly.
- What can I do if I don’t have a slow cooker?
- If you don’t have a slow cooker, you can use a Dutch oven or a heavy oven-safe pot. Cook the beef in the oven at 325°F (165°C) for about 3-4 hours until it shreds easily.
- What are some recommended toppings for these shredded beef tacos?
- You can top your tacos with guacamole or sliced avocado, salsa, Mexican rice, grated cheese, fresh lettuce, tomato, onion, cilantro, and lime wedges for added flavor and texture.
- How can I store and use leftover shredded beef?
- Store any leftover beef in an airtight container in the refrigerator for up to 3 days. You can use it for making quesadillas, sandwiches, or even add it to a salad for a quick meal.
Tips
- For an extra layer of flavor, make sure to sear the beef on each side until well-browned before adding it to the slow cooker. This step enhances the depth of flavor in the finished dish.
- If you’re looking to control the heat level, consider using chipotle powder as a substitute for whole chipotle peppers. About 1/2 teaspoon of powder is equivalent to one pepper.
- Don’t skip the deglazing process when making the sauce; it helps incorporate all those delicious browned bits from the pan into the sauce, enriching the overall taste.
- For a more vibrant and fresh taco experience, top your shredded beef tacos with a variety of fresh toppings such as cilantro, lime wedges, and diced onions.
Equipment
- Slow cooker (crock pot)
- Large skillet (if you don’t already have a suitable one for searing meat)
