These shredded beef tacos are tender, packed with flavor and hit the spot when we’re craving Mexican food (which we do A LOT now that we’re in the Midwest).
I’m sure you’ve heard of engagement chicken – well we call these breakup tacos. In my 20’s I used to make these all the time, and on a few occasions, I made them for someone I was dating and by the end of the meal… well, we weren’t dating anymore.
I didn’t make these for Josh until after we were married. He couldn’t believe I had kept them from him (this recipe is right up his alley). So, I told him the story of my breakup tacos and the name stuck.
I’ve made these for Josh a hundred times and we’re still together, I’ve also had lots of friends make these and they’re still together. So, don’t worry, it looks like the curse is broken. You shouldn’t be afraid to make these for your significant other – but maybe test them out on your friends first just in case… Y’all let me know what you think!
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Break-Up Tacos (Shredded Beef Tacos)
- Total Time: 27 minute
- Yield: 6-8 1x
Description
Melt in your mouth shredded beef tacos. Our favorite slow cooker recipe!
Ingredients
2 TBS Olive Oil (divided)
2–3 lbs Boneless Chuck Roast
3 tsp Chili Powder (Morton’s Chili Blend if you can get it)
2 tsp Cumin
1 tsp Smoked Paprika
1 cup Beef Stock
2 TBS Tomato Paste
1 3.5oz can of Chipotle Peppers in Adobo Sauce (mince the peppers – more or less to taste)
1 small yellow onion (diced)
5 cloves garlic (minced)
Tortillas, cheese, etc. to serve.
Instructions
Whisk together the chili powder, cumin, and smoked paprika in a small bowl. Rub the spice mix into the beef, covering each side evenly.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the beef in the skillet and sear each side until browned, about 2 minutes per side. Remove the beef from the skillet and place in the bottom of a slow cooker.
Add the remaining 1 tablespoon olive oil and diced onion to the skillet and sauté for an additional 2-3 minutes, stirring occasionally. Add the garlic and sauté for another minute. Add the beef stock and stir the pan to deglaze it, scraping up any browned bits from the bottom of the pan. Add tomato paste and minced chipotle and whisk into the pan sauce until combined.
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 sauce over the beef in the slow cooker. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef shreds easily.
Shred the beef and toss to coat with any of the remaining juices. Serve the beef in the your choice of tortillas, topped with your favorite taco toppings.
Notes
You may think there is too much spice when you are preparing the meat, so if you like things on the milder side, use less of the chipotle peppers. That being said, it will dilute while slow cooking!
- Prep Time: 20
- Cook Time: 4-8 hrs
- Category: Mexican
- Method: Slow Cooker
- Cuisine: Mexican
Keywords: Tacos, Shredded Beef Tacos, Mexican Food, Slow Cooker, Crock Pot
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