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    8 comments

    • Cathy & Brooke Happy Girls

      Slow Cooker shredded beef for tacos...we all know I go as authentic as possible when I make me some comida mexicana! Because fake mexican food tastes nothing compared to real mexican!

    • Heather Wilson

      Slow-Cooker Shredded Beef Tacos Recipe | gimmesomeoven.com Pretty tasty, but too much up-front work on the stove to be an 'easy crockpot recipe'

    • Marisa Pruitt

      Slow-Cooker Shredded Beef Tacos Recipe | gimmesomeoven.com || very very good!!! Made in crock pot, super easy, supper on table in 10 minutes!

    • crystal hicks

      they are in the Crock Pot Now!! It smells so good in here!! I hope they are good!! Slow-Cooker Shredded Beef Tacos Recipe | gimmesomeoven.com

    • Carrie Onsen

      Mouth-watering beef tacos...and your slow cooker (crock pot) does all the work! You will love this Slow-Cooker Shredded Beef Tacos recipe! So good!

    • Sarah Johnson Santos

      Slow Cooker Shredded Beef Tacos Recipe -- Always looking for new slow cooker recipes!

    • Coupon Sense

      Slow Cooker Shredded Beef Tacos #slowcooker, #crockpot, #tacos

    • Barbara Sullivan

      crock pot shredded beef tacos Slow Cooker Shredded Beef Tacos Recipe (Adapted from My Kitchen Addiction) Ingredients: 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**) Method: 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 Ali’s Tip: If you’re like me and rarely make it through an entire can of chipotle peppers in adobo sauce, would highly recommend chipotle powder! It’s now available in most grocery stores, and is so fun to have on hand. For one pepper, I usually substitute in around 1/2 tsp. of the powder.

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