Chipotle Orange Slow Cooker Beef Tacos

• 2 pounds beef chuck roast, trimmed and cubed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (15 ounces) crushed tomatoes
• 1/2 cup orange juice
• 1/4 cup apple cider vinegar
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 3 chipotle peppers in adobo sauce, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 corn tortillas, warmed
• Toppings: chopped cilantro, lime wedges, diced onions, shredded cheese

Steps

1. 1 Heat olive oil in a skillet over medium heat. Brown beef cubes on all sides; transfer to slow cooker.
2. 2 In the same skillet, sauté onions and garlic until softened, then add to slow cooker.
3. 3 Combine crushed tomatoes, orange juice, vinegar, chili powder, smoked paprika, cumin, oregano, chipotle peppers, salt, and pepper in slow cooker. Stir to combine.
4. 4 Cover and cook on low for 4 hours, or high for 2 hours, until beef is tender.
5. 5 Shred beef with two forks directly in the slow cooker. Taste and adjust seasoning if needed.
6. 6 Serve beef in warmed corn tortillas with desired toppings.

Equipment

• Slow cooker
• Skillet

Variations

• For a vegetarian option, substitute beef with jackfruit or mushrooms and use vegetable broth.

Substitutions

• If chipotle peppers are too spicy, use regular canned diced green chiles instead.

Pairings

• Perfect with a cold cerveza or a zesty margarita.

Nutrition

Tips

• For extra flavor, toast the chili powder and cumin in a dry skillet before adding to the slow cooker.
• If you prefer less heat, reduce the number of chipotle peppers.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water or broth.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve with a fresh avocado salsa or a side of Mexican rice and refried beans.

FAQ