- 1-2 Tbsp. extra virgin olive oil
- 2 pounds beef (boneless chuck roast)
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 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
Heat the olive oil in a large 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, place the beef in the skillet and sear on each side.
Remove the beef from the skillet and place in 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.
Add the diced onion and minced garlic on top of the seared beef in the slow cooker. Pour the 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. Mix onions into the shredded beef. (You could easily skip this part, like I did, if you don't like onions.)
Serve the beef in the flour tortillas, topped with your favorite taco toppings.
Some topping ideas include:
- guacamole or avocado
- fresh salsa
- Mexican rice
- grated cheese
- fresh lettuce
- squeeze of lime juice