Slow Cooker Mexican Shredded Beef is fall-apart-tender, braised in a somewhat spicy tomato-chipotle sauce, that makes amazing tacos. Or whatever else your heart desires.
1 tablespoon paprika
2 tablespoons chili powder
1 teaspoon ground cumin
salt and pepper to taste (about 1 teaspoon each)
2 to 3 lb beef chuck or brisket, cut into 4 pieces
3 garlic cloves, minced
1 onion, sliced
1/2 cup orange juice
2 to 3 chipotle peppers in adobo, chopped
14 oz can petit diced tomatoes
2 cups beef stock
Salt and pepper
Sear the beef in a nonstick skillet on all sides, about 8 minutes. Season with salt and pepper to taste and add the beef to the slow cooker.
In the same skillet, add the onions. Cook until they begin to soften. Then add the broth, scraping up the browned bits as it cooks; about a minute. Pour the broth over the beef in the slow cooker.
To the slow cooker, add the remaining ingredients; garlic, tomatoes, chipotle peppers, and orange juice to the slow cooker. Stir slightly, turn the beef to coat, cover, and cook on low for 8 to 9 hours or until the beef is fall apart tender.
Remove the beef from sauce, shred with 2 forks. Meanwhile, let the sauce simmer in the slow cooker for 10 to 15 minutes to reduce slightly. Season with salt to taste.
Keywords: Slow Cooker Mexican Shredded Beef Tacos, Shredded Beef Tacos