Slow-Cooker Shredded Beef Tacos

I  love taco night:) Especially when all the work takes about 10 minutes to prepare and then the crock pot does the rest. I seared the meat and prepared the sauce the night before. I decided that it was best to have it ready to go so I don’t have to stress about it the next day. There is lots of spring cleaning I need to finish…one less thing is just that – one less thing.

The verdict: The meat was so flavorful, tender, juicy and not at all spicy. It just has a wonderful smoky flavor from the chipotles and smoked paprika. I used two chipotles in mine and they weren’t overpowering at all. We ate these tacos with my “orange” rice, this salsa, cilantro and some shredded Colby Monterey jack cheese. I suppose some day I should share my “orange” rice with you all since I have mentioned it in several different posts🙂 Thanks for reading, enjoy!

Slow-Cooker Shredded Beef Tacos – adapted from Gimme Some Oven

  • 1-2 Tbsp. extra virgin olive oil
  • 2 pounds beef (boneless chuck roast)
  • 1 tsp. chili powder
  • 1/2 tsp. cumin (*cumin is my favorite, so I always use extra)
  • 1/2 tsp. smoked paprika
  • 1 cup beef stock
  • 2 Tbsp. tomato paste
  • 1 chipotle pepper in adobo sauce, minced
  • 1/2 large sweet onion, diced
  • 4 cloves garlic, minced
  • Flour tortillas
  • Favorite taco toppings

Method:

Heat the olive oil in a large, heavy skillet over medium-high heat.  Meanwhile, combine the chili powder, cumin, and smoked paprika in a small bowl.

Rub the spice mix into the beef, covering each side evenly. Once the oil is hot (it will shimmer a bit in the skillet), place the beef in the skillet and sear on each side.

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 few minutes until the sauce has reduced and thickened slightly.

Add the diced onion and minced garlic on top of the seared beef in the slow cooker.  Pour the pan sauce down over the onions, garlic, and beef.  Cover and cook on low for 6-8 hours.

Remove the beef from the slow cooker and shred with two forks.  Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.

Serve the beef in the flour tortillas, topped with your favorite taco toppings.

Taco Chicken

This is so good, super simple but oh, so flavorful. While looking through Publix’s online ad, I discovered that boneless, skinless thighs were on sale this week and immediately I thought of this recipe. It’s marinated in some of my favorite flavors – lime, cumin and chili powder.

I’m serving these grilled with tortillas, this salsa (I was craving it) and my “orange” rice. I’m pretty plain when it comes to taco night because there is always rice, cheese and pico de gallo, or in this case salsa. My family is (thankfully) easy to please most times:) Thanks for reading, enjoy!

Taco Chicken – adapted from Our Best Bites

  • 1 lb. boneless, skinless chicken thighs
  • A couple of juicy limes
  • A splash of red wine vinegar
  • 2-3 cloves garlic, pressed or coarsely chopped
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. black pepper

Directions –

1. Combine all ingredients minus the chicken. Place the chicken in a gallon size Ziploc bag and pour the marinade over top. Mush the bag to coat all the chicken well. Place the plastic bag in another container to protect the rest of the fridge in case the bag leaks. Marinade for 4 but no longer than 8 hours.

2. Preheat outdoor grill and cook the chicken pieces for 7 minutes a side. Take off grill, cover with foil and let rest for about 5 minutes. Enjoy!