Monday, August 1, 2011

Shredded Chipotle Beef Tacos


There are times when I decide that I want to try a cooking technique just for the sake of trying it. I don't NEED to have freshly made corn taco shells, but I was tempted to make some so I could say I can do it. The tacos came out great, they were crunchy on the outside but also had a chewy texture. Would I do this every time we have a taco night? No, probably not. maybe if we had company over but it does take some time and it's a bit of a splurge, so it's a once-in-a-while kind of treat.

I've made the beef recipe before and it's great in pretty much everything, I use it in burritos, enchiladas, tostadas, and even as a pizza topping. It's an easy recipe because it takes just a little prep and it cooks in the crock pot all day. I love the smokey flavors of the chipotle and smoked paprika and the texture of the beef is perfect after cooking all day.


2 Tbsp olive oil, divided
2 lb boneless chuck roast
1 tsp chili powder
1/2 tsp cumin
1/2 tsp smoked paprika
1 cup beef broth
1 Tbsp tomato paste
2 chipotle peppers in adobo sauce, minced
1/2 large sweet onion, diced
4 cloves garlic, minced
1 Cup Canola Oil
Corn Tortillas
choice of toppings – lettuce, salsa, guacamole, sour cream, etc.


1. Combine the spices in a small bowl. Rub into the beef, covering all the nooks and crannies and each side evenly.

2. In a large skillet, heat 1-2 tablespoons olive oil until shimmering. Sear the meat on each side, using tongs to flip it. Remove and place in the bottom of a large slow cooker.

3. With the skillet remaining over the heat, deglaze with the beef stock and scrape up any brown bits. Whisk in the tomato paste and chipotle peppers. Once sauce comes to a boil, reduce the heat and simmer for a few minutes until slightly thickened and reduced.

4. Meanwhile, add the onion and garlic to the top of the beef in the slow cooker. Carefully pour the sauce over top. Cover and cook on low for 6 to 8 hours.

5. To make the taco shells, heat the oil in an 8-inch skillet over medium heat. Slide a tortilla into the oil; use tongs to fold the tortilla in half and hold it partially open. Flip after about 1 minute. Fry for an additional minute, until the tortilla is slightly crisp. Continue with the remaining tortillas, storing the fried tortillas in the warm oven.

6. Once the meat is fork tender, remove and shred with two forks. Pour a portion of the sauce, over top of the meat and let soak to enhance flavor.

Adapted from Pennies on a Platter and The Way the Cookie Crumbles

1 comment:

  1. This tacos are delicious! Simply delicious! Thanks for sharing.