How To Make Beef Tacos In Slow Cooker

Slow-Cooker Shredded Beef Tacos

This post may contain affiliate links. Please read my disclosure policy.

I think I may be one of the only people in the world who's not a Chipotle fan. I know…judge away.

But. I absolutely love shredded beef tacos. They're my absolute favorite thing to order at two of my favorite Mexican restaurants in town. So when I saw one of my favorite bloggers post a delicious photo and recipe of her shredded beef tacos a few months ago, I knew I had to give them a try!

In the past whenever I've tried making shredded beef, the seasonings have always seemed too bland. But sure enough, this recipe — rockin' the chipotle peppers, cumin, smoked paprika, garlic and more — made for some totally flavorful tacos!!! And for leftovers later in the week…it starred again in some quesadillas and sandwiches as well. :)

So bring out your crock pot, and give this recipe a try! It's definitely a keeper!

Description

This slow cooker shredded beef recipe is packed with flavor, simple to make, and the beef is delicious in all sorts of other recipes as well.

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

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.

Ali's Tip:

If you're like me and rarely make it through an entire can of chipotle peppers in adobo sauce, would highly recommend chipotle powder! It's now available in most grocery stores, and is so fun to have on hand. For one pepper, I usually substitute in around 1/2 tsp. of the powder.

posted on February 4, 2010 by Ali