Archive | 11:04 am

last night’s dinner – slow-cooker shredded beef tacos

14 Dec

like many, many, many others i am extremely grateful for pinterest.  i have pinned, purchased, tried and/or made so many amazing things.  i’ve tapped into my crafty side, found some amazing tips & tutorials, and stumbled across so many amazing recipes.

last night, we tried a new recipe found via pinterest.  we made shredded beef tacos – the recipe comes from ali over at gimmesomeoven.  they were a-mazing!  we will not be going to back to the traditional (& easy) taco recipe – ground beef & taco seasoning.  while there was a little bit of work to be done in the beginning, this recipe was done in my crockpot which is an all around win in my book!

clearly i am not a food photographer

i can easily judge a new recipe’s success based on one or both of my  kids.  ben loved these tacos.  he’s 5 so i’m hit or miss on if he eats nothing, anything or everything on his plate.  he quickly chowed down on his taco and then made sure to tell me he wanted the leftovers of these tacos for tonight’s dinner.

here is the recipe from gimmesomeoven:


  • 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 (I love spice and used two!)
  • 1/2 large sweet onion, diced
  • 4 cloves garlic, minced
  • Flour tortillas
  • Favorite taco toppings (**ideas below**)


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.

Some topping ideas include:

  • guacamole or avocado
  • fresh salsa
  • Mexican rice
  • grated cheese
  • fresh lettuce
  • tomato
  • onion
  • cilantro
  • squeeze of lime juice

the only difference in my tacos vs. the recipe posted by ali is that i did not add paprika.  i didn’t add it because i don’t have any!

if you like a little bit of heat and/or spice then i strongly urge you to try these.  i added two chipotle in adobo peppers & the final product was not spicy at all (obviously since my 5 year old gobbled it down!).

try these!  you will never go back to the traditional, easy way to make tacos again!


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