Slow-cooker Shredded Beef Tacos

📝 Ingredients

• 1 Tbsp. kosher salt, plus
• more for seasoning
• I Tbsp..chjli powder
• I tsp.cumin
• 1 tsp.smoked papn.ka
• I lsp.oregano
• '/2 tsp. cinnamon .
• 3 lb. beef chuck roost, fat
• trimmed and cut into
• lorge pieces
• 3 Tbsp. vegetable or
• other neutral oil
• I white onion,diced
• 5 cloves garlic, sliced
• 1 chipotle pepper in
• odobo sauce, chopped,
• plus I Tbsp. sauce .
• 1 con (14 oz.) crushed
• tomatoes
• 1 cup beef broth
• '/2 Cup fresh orange juice
• (about 2 oranges)
• 3 limes, divided
• 12 corn or flour tortillas
• Optional toppings:
• cilantro, pico de gallo,
• sliced avocado, sour
• Cream, grated chee

👨‍🍳 Instructions

1. 1. In small bowl, whisk 1 tablespoon salt,
2. chili powder, cumin, paprika, oregano and
3. cinnamon. Sprinkle over beef and press
4. to adhere.
5. 2. Heat oil in slow cooker with sauté
6. function or large, deep skillet over medium
7. heat. Working in batches as necessary,
8. brown beef on all sides, about 10 minutes,.
9. transfer to plate.
10. 3. Add onion to slow cooker or skillet and
11. sauté until softened, about 3 minutes. Add
12. garlic and saut6 until just fragrant, about
13. 1 minute. Add chipotle pepper, adobo
14. sauce, tomatoes, broth, orange juice
15. and juice of 2 limes. Scrape bottom with
16. wooden spoon to loosen brown bits. If using
17. skillet, transfer sauce to slow cooker.
18. 4. Add beef and any juices that hove
19. accumulated back to slow cooker. Cook on
20. high 4-5 hours or on low 8 hours, until beef
21. is fork-tender and shreds easily.
22. S. Transfer beef to large bowl and sauce to
23. large saucepan over high heat. Bring sauce
24. to a boil, then reduce heat and simmer
25. while shredding meat with 2 forks. (For
26. more elegit presentation, puree sauce
27. with immersion or countertop blender ) :
28. 6. Return beef and sauce to slow cooker.
29. Add juice of remaining I lime and taste,
30. adding more salt, if needed.
31. 7. Serve on warmed tortillas with desired
32. toppings Refrigerate any leftovers.