Slow-Cooked Beef Tacos
Serving Size / Yield
- 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
- 1 small white onion, diced
- 5 cloves garlic, minced
- 1 Large Onion, Chopped
In a small bowl, put chili powder, cumin, and paprika together.
Season beef with the seasonings.
Add a tbs of oil to a skillet on medium/high heat and cook beef for about 2 minutes on each side.
Remove and put in a slow cooker.
Saute onion in the pan with the remaining oil for about three minutes.
Add in garlic and cook for about a minute.
Pour in beef stock to deglaze and scrape the bottom of the pan to get the brown bits.
Mix in tomato paste and chipotle.
Bring sauce to a boil and reduce heat.
Let simmer until sauce thickens for 3 to 4 minutes.
Pour sauce over beef and cook for 3 to 4 hours on high heat.
Shred beef with a fork.
Make tacos with flour tortillas, meat, onions, cilantro, and a splash of lime.