Shredded Chipotle Beef for Tacos (or Burritos)
adapted from My Kitchen Addiction
1-2 tablespoons extra virgin olive oil
2 pounds beef (boneless rump roast)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 cup beef stock
1 tablespoon tomato paste
1 chipotle pepper in adobo sauce, minced
1/2 large sweet onion, diced
3 cloves garlic, minced
juice of one lime
Flour tortillasFavorite taco toppings – lettuce, tomato, onion, avocado, lime, cilantro, etc.
1. 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
2. Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat, and deglaze the pan with the beef stock, 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 .
3. Stir in the lime juice. Remove the beef from the slow cooker and shred with two forks (if necessary – it may be so tender it will just fall apart). Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.
4. Serve the beef in the flour tortillas, topped with your favorite taco toppings. I like to top mine with fresh lettuce, tomato, onion, avocado, cilantro, and a squeeze of lime.
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