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!
Slow Cooker Shredded Beef Tacos
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
Instructions
- 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.
Notes
Did you make this?Let me know how it turned out in the comments below!
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.
I made this and used for beef enchiladas. Super good. Even the finicky children liked it. :)
I have the same issue about never using the full can of adobo, so I just freeze the remainder. Lasts forever.
Thanks for the recipe!
We’re glad to hear that, David — we appreciate you giving it a try! :)
Making this right now and my house smells so good! Making taquitos with it tomorrow for family Sunday dinner. I’m sure I will try a little out when it’s done though. Can’t wait!
We hope you and your family enjoyed these, Tamara!
I don’t have a slow cooker – can I use a crock pot on the stove or in the oven instead?
Hi Bec! We haven’t experimented with trying this recipe in the stove or oven, however we think that should work. We would recommend following the cooking method in this recipe (or you can google “slow roasted shredded beef,” and will find other similar ones). We hope this helps!
This was the easiest and tastiest recipe that I have come across. I didn’t have the actual chipotle pepper in adobo sauce, so I used the dried seasoning, it was still amazing. This is definitely a keeper. Thank you for sharing.
Thank you, Deb — we’re so glad you enjoyed it! :)
Separate the chipotle peppers out individually on a piece of parchment paper or wax paper and lay them on a cookie sheet in the freezer freezing for about two hours or until they’re frozen solid. Once they’re frozen solid toss them in a freezer bag this will allow you just to use one at a time and they won’t be stuck together. I do this with green onions and all other things that I can’t use all of.
That’s a great tip, Lindsey — thanks for sharing with us!
Just a question…. I don’t have any kind of broth or stock on hand so water would work too right? Don’t bouillon cubes either.
Hi Ashley! We would strongly recommend getting some broth or stock as water will not give the meat the flavor it needs.
Made this overnight in the slow cooker for around 12hrs on low. It shreds beautifully and is packed with flavour. Definitely making this again soon. A fantastic recipe – followed it to the letter.
We’re so happy you enjoyed this Paul! :)
I made this last night and i NEVER comment on recipes. By far one of the best recipes I’ve cooked in a while. It will def be a regular in our household. Thanks for sharing. :)
Wow, thank you for your sweet comment Lauren! We’re thrilled you and your family enjoyed these!
Made this today. Oh my! The aroma while it was cooking alone was unbelievable, and I was not even hungry…The taste was so wonderful. My husband and daughter loved them, too! It is a repeat for sure. We had the option of soft flour and hard corn tortillas. While the soft was awesome, the corn was the best. I did add garlic salt, dry parsley, dry cilantro and oregano to the rub, but kept to the recipe the rest of the way. This is the first comment I’ve ever left on anything, it was that good! Thanks for sharing.
Thanks for sharing Terry — we’re glad to hear you and your family enjoyed these! :)
I am so glad I came across your recipe a few months ago!
My husband LOVES this so much we have had it every Friday for 2 months straight! Lol. Usually in puffy tacos, and I will save the leftovers for enchiladas!
Thank you Bailey, we’re so happy you and your husband love these! :D