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Slow Cooker Devil’s Fire Shredded Beef Tacos

Makes 6 to 8 servings



1 boneless beef chuck roast (2 1/2 pounds)

1 1/4 teaspoon salt

1 tablespoon olive oil

1 teaspoons cumin, garlic powder and smoked paprika

2 cups beef broth

1/2 cup of Mexican beer

1 red pepper, sliced

1 tomato, cut in wedges

1/2 red onion, sliced

2 cloves garlic, minced

1 to 2 canned chipotle peppers in adobo sauce

Juice of 1 lime

Corn of flour tortillas

Optional toppings: sliced bell peppers, avocado, diced onion, lime wedges and chopped fresh cilantro

  1. Sprinkle beef with 1 teaspoon salt, cumin, garlic powder and paprika. Heat 1 tablespoon oil in large skillet over medium high-heat. Add beef, cook 5 minutes per side or until browned. Remove to slow cooker.
  2. Pour broth and beer. Cover; cook on LOW 8 to 0 hours or HIGH 4 to 5 hours.
  3. Meanwhile, preheat oven to 425 F. Combine bell pepper, tomato, onion and garlic on large baking sheet. Drizzle with 1 tablespoon oil, toss to coat.
  4. Roast 40 minutes or until vegetables are tender. Place vegetables, chipotle peppers, lime juice and remaining 1/4 salt in food processor or blender; blend until smooth.
  5. Remove beef to large cutting board; shred with two forks. Combine shredded beef and 1 cup cooking liquid in medium bowl; toss to coat. Discard remaining cooking liquid. Serve beef on tortillas with sauce and desired toppings.

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