- 2 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. smoked paprika
- 2 pounds beef (I used a boneless chuck roast)
- 2 Tbsp. extra virgin olive oil
- 1/2 large sweet onion, diced
- 4 cloves garlic, minced
- 1 cup beef stock
- 2 Tbsp. tomato paste
- 1 chipotle pepper in adobo sauce, minced (I love spice and used two!)
- Flour tortillas
Mix together the chili powder, cumin, and smoked paprika in a small bowl.
Rub the spice mix into the beef, covering each side evenly.
Heat olive oil in a large skillet over medium-high heat skillet and sear beef until browned on all sides.
Transfer beef to the slow cooker and top with diced onion and minced garlic.
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 3-5 minutes until the sauce has reduced and thickened slightly.
Pour the pan sauce down over the onions, garlic, and beef in the slow cooker. Cover and cook on low for 6-8 hours.
Shred the beef and onions with two forks. Serve the beef in the flour tortillas, topped with your favorite taco toppings.
- guacamole or avocado
- fresh salsa
- Mexican rice
- grated cheese
- fresh lettuce
- squeeze of lime juice