I consider myself more of a moral-support chef than anything else. I love to bake, but something about the world of cooking comes less naturally to me. Can I blame this one on my sweet tooth?
However, a couple of months ago we tried out a new recipe and fell in love. It’s easy to make (slow cooker for the win!) and extra versatile. Today we made it for the third time. I will admit to having eaten this in some capacity for breakfast, lunch, and dinner. Don’t let the long ingredients list scare you away– it’s worth it.
Chipotle Shredded Beef Tacos
Recipe modified from America’s Test Kitchen: Slow Cooker Revolution
1 onion, minced
1/3 cup chili powder
3 tablespoons vegetable oil
8-10 garlic cloves, minced
1/4 cup of fresh cilantro
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
3-4 Serrano peppers
1 (15-ounce) can tomato sauce
2 teaspoons sugar (optional)
3-pound boneless beef chuck roast, trimmed and halved
Salt and pepper
Juice from one lime
- Sauté onions and garlic in oil until lightly browned.
- Stir tomato sauce, sugar, chili powder, garlic, cilantro, cumin, and cayenne in bowl, then transfer to slow cooker.
- Season beef with salt and pepper, add to slow cooker, and coat evenly with sauce mixture.
- Cover and cook beef until tender: 9-11 hours on low.
- Transfer beef to a large bowl, let cool slightly, then shred into bite-sized pieces. Discard excess fat.
- Let braised liquid settle for 5 minutes, then remove fat from surface using a large spoon.
- Toss shredded beef with 1 cup of braising liquid, adding more liquid as needed to keep the meat flavorful and moist.
- Stir in lime juice, salt and pepper to taste.
- Serve in tortillas, with your preference of beans, spicy salsa, sour cream, avocado, and Mexican cheese.
P.S. This recipe is perhaps even better when eaten in a pan-fried tortilla, with a scrambled egg. It’s a perfect brunch item.