Are you in need of a little affirmation? Is your confidence tank on empty? Then I have just the solution (or at least a temporary one), it's these beef tacos. Not only are these "just" beef tacos they are "slap yo mama beef tacos!" Yes, I can tell you with absolute confidence that when you make these for friends, family, or even strangers right off the street, accolades will be bestowed upon you! I can attest to this first hand. I made these tacos about a week ago for a group of wonderful unsuspecting women. As they were eating, I saw it...that look in their eyes telling me they were deliriously happy about these tacos. Their wide-eyed smiley faces plus the "WOW, these are AMAZING!" words were quite enough to tell me that this recipe was a winner. Of course how could you not love tacos filled with spicy shredded beef?
The best thing is that they're crazy easy to make, especially in a slow cooker. You just rub a boneless chuck roast with a blend of spices, give it a nice sear in a hot pan, then snuggle it into a slow cooker and let it do it's thing until it's fall apart tender. This meat is yummy in tacos of course, but stuff it in a burrito, it works beautifully in enchiladas, you can also add some of your favorite BBQ sauce to the beef and make sliders. You can stir it into some cooked pasta or even stir it in some scrambled eggs for breakfast. The possibilities are endless. It also freezes really well. Just pack it into quart sized freezer baggies you'll have an easy dinner in no time. So go ahead and dig out that slow cooker buried back in some dark cabinet and make a batch or maybe even two. Heck, you might even become the rock star of shredded beef (you can take all the credit!)-s
Slap yo mama beef tacos
- 4 lbs. boneless chuck roast
- 2 Tbsp. olive oil
- 2 Tbsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1/2 tsp. dry mustard
- 1/4 tsp. dried oregano
- 1 Tbsp. sweet paprika
- 1 cup beef stock
- 3 Tbsp. tomato paste
- 1 chipotle pepper in adobo sauce, minced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 3/4 cup green enchilada sauce
- 2 tbsp. brown sugar
- flour or corn tortillas
- cojita cheese
- lime wedges
Mix salt, pepper, dry mustard, oregano, and paprika in a small bowl. Rub into the chuck roast on both sides. Add the olive oil to a large saute pan over medium high heat. Sear meat for 2 to 3 minutes on each side, until golden brown. Transfer meat to a slow cooker.
Carefully pour the beef stock into the hot pan. Simmer over low heat and scrape up the browned bits. Add the tomato paste and chipotle pepper. Toss in any remaining spices. Boil for 2 minutes until slightly thickened and pour over the meat. Add onion and garlic. Cook for 6-8 hours on low or 4 hours on high.
When the meat is done, it will shred easily. Transfer the meat to a bowl and discard the juices in the slow cooker. Shred the meat, making sure to discard the fatty pieces. Fold in the enchilda sauce and brown sugar. Return the meat to the slow cooker and keep on warm until ready to serve.