shredded beef tacos

The Crock-Pot Shredded Beef Taco Recipe You Didn’t Know You Needed!

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Right after my high school sweetheart and I turned 21, we started going to happy hour with his sister (who is 10 years our senior). We’d go to this Mexican restaurant that sold the weakest margaritas for like $1.99.

They also had tacos for like 49 cents. I usually got the shredded chicken tacos. One day I tried the shredded beef tacos. Remember, this isn’t exactly a great place. It’s just a place to get a few cheap drinks and to get some cheap food so the drinks don’t fight your stomach. The shredded beef tacos? Those were actually good.

I’m usually a chicken girl. Those shredded beef tacos changed that for me when it comes to tacos. When I saw this recipe for shredded beef tacos, I was in love! I haven’t had shredded beef tacos in a few years. This recipe is exactly what I’ve been wanting, and I didn’t even know it! 

Taco night was never really my favorite growing up, but that’s because it was always ground beef with like Taco Bell seasoning packets. Yuck. Not my favorite. Had we had taco night like these shredded beef tacos? I would have been all over it. YUM!

Thanks to Ali at Gimme Some Oven for this terrific recipe!

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

FAVORITE TACO TOPPINGS:

  • guacamole or sliced avocado
  • salsa
  • Mexican rice
  • grated cheese
  • fresh lettuce
  • tomato
  • onion
  • cilantro
  • lime wedges
Instructions
  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. Remove the beef from the skillet and place in the bottom of a slow cooker.
  3. 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.
  4. 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.

For more wonderful recipes and some great step-by-step photos, visit Gimme Some Oven

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13 comments

  1. Wonderful site. Plenty of useful info here. I am sending it to
    several friends ans additionally sharing in delicious.
    And certainly, thank you in your sweat!

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