Ever need an easy dinner or lunch recipe that tastes amazing? Cooking in a slow cooker is the magic tool that will allow you to do that! All you really need to do is dump your ingredients in, turn on the slow cooker, go about your day, then come back to a delicious, complex dish that tastes like you’ve been slaving away for hours. The beauty of cooking with meat in a slow cooker is that the meat breaks down and absorbs the flavor of all the delicious spices you put in with it, and then you can be creative with how you serve the final product – over quinoa, rice or pasta. In a sloppy joe. Or in this case, in a taco (in a corn tortilla for the gluten-free of course :))
This recipe below (courtesy of Dinners Dishes & Desserts) produces a beef that is slightly sweet, smokey, with just a hint of heat in the background. By putting it in a taco, you can provide your guests/family with a way to customize their meal, always a fun thing for kids. This recipe suggests adding cabbage and tomato for that lively fresh texture, as well as avocado which will add a richness and help offset the spice. Give it a try!
Slow Cooker Chipotle Beef Tacos
- 3 chiles from a can of chipotle in adobo
- 1 cup pineapple juice
- ½ cup pure maple syrup
- 3 Tbls tomato paste
- 2 tsp salt
- 1 tsp black pepper
- 1 4-5 pound boneless chuck roast
- Corn Tortillas
- Shredded Cabbage
- Diced Avocado
- Diced Tomato
- Other desired toppings
- In a blender or small food processor puree all of the ingredients for the roast (except the chuck roast).
- Place chuck roast in the slow cooker. Pour sauce over the top, turning to coat. Cover and cook on low for 6-8 hours.
- Remove and shred using 2 forks. Place back in the liquid.
- Heat corn tortillas. Fill tortillas with a little shredded beef, and top with desired toppings.