Slow Cooker Shredded Beef Tacos
The recipe Slow Cooker Shredded Beef Tacos can be made in about 4 hours and 15 minutes. For $3.94 per serving, you get a main course that serves 4. One serving contains 967 calories, 55g of protein, and 66g of fat. Plenty of people made this recipe, and 1877 would say it hit the spot. This recipe is typical of Mexican cuisine. Head to the store and pick up rice, salsa, cheese, and a few other things to make it today. It is brought to you by Gimme Some Oven. Overall, this recipe earns an amazing spoonacular score of 97%. If you like this recipe, take a look at these similar recipes: Slow Cooker Shredded Beef Tacos, Slow-cooker Shredded Beef Tacos, and Slow Cooker Shredded Beef Tacos.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 240 minutes
Ingredients:
2 pounds beef (I used a boneless chuck roast)
1 cup beef stock
grated cheese
2 tsp. chili powder
1 chipotle pepper in adobo sauce, minced (if you want extra flavor/heat, add an extra pepper)
cilantro
1 tsp. cumin
Flour tortillas
5 cloves garlic, minced
guacamole or sliced avocado
fresh lettuce
lime wedges
2 Tbsp. olive oil, divided
onion
Mexican rice
salsa
1/2 tsp. smoked paprika
tomato
2 Tbsp. tomato paste
1 small white onion, diced
Equipment:
whisk
bowl
frying pan
slow cooker
Cooking instruction summary:
Whisk together the chili powder, cumin, and smoked paprika in a small bowl. Rub the spice mix into the beef, covering each side evenly. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Carefully place the beef in the skillet and sear on each side until browned, about 2 minutes per side. Remove the beef from the skillet and place in the bottom of a slow cooker. Add the remaining 1 tablespoon olive oil and diced onion to the saute pan. Saute for an additional 3 minutes, stirring occasionally. Add the garlic and saute for 1 minute. Add the beef stock and stir the pan to deglaze it, scraping up any browned bits from the bottom of the pan. Add tomato paste and minced chipotle, and whisk into the pan sauce until combined. Bring the sauce to a boil, reduce the heat, and simmer for a 3-5 minutes until the sauce has reduced and thickened slightly. Pour the pan sauce down over the beef in the slow cooker. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef shreds easily. Shred the beef with two forks, and toss to coat with any of the remaining juices. Serve the beef in the flour tortillas, topped with your favorite taco toppings.
Step by step:
1. Whisk together the chili powder, cumin, and smoked paprika in a small bowl. Rub the spice mix into the beef, covering each side evenly.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Carefully place the beef in the skillet and sear on each side until browned, about 2 minutes per side.
3. Remove the beef from the skillet and place in the bottom of a slow cooker.
4. Add the remaining 1 tablespoon olive oil and diced onion to the saute pan.
5. Saute for an additional 3 minutes, stirring occasionally.
6. Add the garlic and saute for 1 minute.
7. Add the beef stock and stir the pan to deglaze it, scraping up any browned bits from the bottom of the pan.
8. Add tomato paste and minced chipotle, and whisk into the pan sauce until combined. Bring the sauce to a boil, reduce the heat, and simmer for a 3-5 minutes until the sauce has reduced and thickened slightly.
9. Pour the pan sauce down over the beef in the slow cooker. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef shreds easily.
10. Shred the beef with two forks, and toss to coat with any of the remaining juices.
11. Serve the beef in the flour tortillas, topped with your favorite taco toppings.
Nutrition Information:
covered percent of daily need
