Good morning everyone :) It's Thursday already? Good grief!
It's been a very weird week for me, lots of business and extended family drama and just.....I don't know, I am actually missing Arizona right now for what it signified at the time. Simplicity at it's best, something I do NOT have at the moment. Oh well!
Today's recipe comes from Gimme Some Oven, and it was one I made a few days ago.
It was delicious and definitely a *must make again*.
Image credit: Gimme Some Oven
Slow-Cooker Shredded Beef Tacos
- 2 Tbsp. extra virgin olive oil
- 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 (I love spice and used two!)
- 1/2 large sweet onion, diced
- 4 cloves garlic, minced
- Flour tortillas
- guacamole or avocado
- fresh salsa
- Mexican rice
- grated cheese
- fresh lettuce
- squeeze of lime juice
Favorite taco toppings:
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 olive oil in a large skillet over medium-high heat. Carefully place the beef in the skillet and sear on each side until browned. Add the diced onion and minced garlic on top of the seared beef in the slow cooker.
Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle and whisk into the pan sauce. 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 onions, garlic, and beef in the slow cooker. Cover and cook on low for 6-8 hours.
Shred the beef and onions with two forks. Serve the beef in the flour tortillas, topped with your favorite taco toppings.