Sarah: We’re big fans of tacos ’round these parts. Sometimes I think that “Mexican” restaurants here in NC have no idea what a corn tortilla is, and I often miss the delicious tacos that were so convenient in Texas. It’s the little things, I swear. When Shelton got a hankering a few weeks back, there was only one thing to do… Make them ourselves!
Shelton: Shelton here piggybacking on Sarah! I couldn’t agree with her more, we have yet to find some delicious Mexican food in NC, so we brought it to our home! They were heavenly, I tried to eat the air it smelled so good (fewer calories I suppose :P
I present to you: Shredded Beef Tacos!
***Caution what you are about to see may cause drooling of the mouth, intense hunger, jaw dropping, and lip smacking. Please consult with your grocery story so you too can make this amazing meal!***
First, you want to start with these ingredients you see above. Gorgeous red 3 pound chuck roast, 2 tablsespoons of vegetable oil, 2 tablespoons of tomato paste, 2-3 chopped chipotle peppers in adobo sauce (depending how much you want to spice your life today), a tablespoon each of cumin, chili powder, and puhhhhpreekah, a cup of beef broth, 1/2 cup-1 cup finely diced onion (depends on how much you love onions, but use at least 1/2 C), and 2-4 cloves of garlic. In your culinary arsenal you will also need a crock pot, pan, appetite, beer (for you), and a dash of happiness.
I present to you, the dash of happiness. Don’t look directly at the spices, they may cause you to question life, and why it hasn’t been complete without this meal in your belly. Some other spices I have used in the past are garlic powder, onion powder, coriander and Mexican oregano. If you make this more than once, shake things up and make it your own if you enjoy some of those flavors. Adding a tablespoon of those spices certainly can give the meal different flavors, all of which will not hurt the tacos.
There is nothing better than rubbing those spices all over the chuck roast. Pour some oil and rub it all over the chuck so not one morsel of spice falls off when your dust it on the meat. Get messy with it! Give the roast a flavor massage.
Pour some oil in the pan and pan sear the meat on both side on medium-high heat. Look for the nice gold-brown crust.
Good god, I think I need to sit down. This is what shredded beef taco dreams are made of. This is for you Tejas!
When the beef is seared, place it in a crock pot on low. Now don’t get all proactive on me and clean your searing pan yet. Those juices in there, you want them, you want them bad. Drizzle a little oil in the pan and place the chopped chipotle peppers, onion, and garlic on medium. Once the garlic and onion is cooked some, add the tomato paste and a cup of beef broth. This is called deglazing the pan, I just call it getting all the yummy chuck roast bits off the pan. Let all those flavors sit in the flavor town hot tub for about 10 minutes on low-medium. Next, pour all of that in the crock pot with the beef, make sure it is set to low, cover and wait 6-8 hours. If you are home while this is cooking, turn the meat after about 3-4 hours. Don’t stress if you are not home though.
After 6-8 hours, open the lid and you will easily be able to pull apart the beef with 2 forks. Grab some tongs, warm up some corn tortillas and get to assembling your tacos with all your fixins’. We used lettuce, cilantro, sour cream, avocado, and shredded Monterrey jack cheese. With such few ingredients, and with the crock pot doing most of the work, this meal is so worth it. We got about 14 tacos out of it and it fed us for 2-3 days! Here is a little bit of us, to you. Enjoy!