Slow Cooker Beef Tacos with Homemade Flour Tortillas
Summer has arrived and tacos are a great meal to enjoy all season long. These slow cooker beef tacos with homemade flour tortillas and pickled red onions satisfied my family’s street tacos craving. I also love that my kitchen helper was involved in making the spice rub and rolling out the flour tortillas. I’m pretty sure the warm tortillas were his favorite part of the dish.
This recipe calls for a boneless chuck roast, which requires low and slow cooking for 8 hours. The slow cooker was the perfect tool for this recipe. (Time Saving Tip: Combine the spices for the rub the day before.) While the beef was cooking I could address the other parts of this meal, which included pickled red onions. These sweet pickled onions counterbalanced the richness of the shredded beef. The recipe is easy to make and is worth the minimal effort. See the below graphic for ingredients and steps.
A taco isn’t a taco without the tortillas. We opted for a flour tortillas for this recipe and the additional flavor it brings to the meal is outstanding. The dough comes together quickly, rests for 10 minutes, then it’s off to rolling into balls, pressing into small discs to the desired taco size and cooking each to a bubbly goodness. Once you make them, you will be looking for more recipes to include them into a meal. See the below graphics for ingredients and steps. Also check out the below video for step by step video tutorial.
Flour Tortillas Tutorial Source: Joshua Weissman YouTube Video
Other components to consider in creating your tacos are avocado, fresh cilantro, cheese, fresh squeezed lime juice and even some crunchy slaw. Tacos allow you to create a customized food experience in your own home, so include additional toppings that you love. Enjoy the simplicity and included a few homemade touches to make it a new family favorite.
Recipe adapted from Hostthetoast.com
I highly recommend this video tutorial on the making of the tortillas Joshua Weissman YouTube Video. After you make them once, you will be a pro.
- 3-4 Pounds boneless chuck roast
- SPICE RUB
- 2 Tablespoons finely ground coffee beans (or espresso powder)
- 2 Tablespoons Chile or ancho Chile powder
- 2 Tablespoons Dark brown sugar, packed
- 1 Tablespoons Smoked Paprika
- 1 Tablespoons Kosher Salt
- 2 Teaspoon Ground Cumin
- 2 Teaspoon Ground Black Pepper
- ADDITIONAL INGREDIENTS
- 1 Spanish Onion, rough chop
- 4 Garlic Cloves, finely minced
- 2 Tablespoons Chipotles in adobo, minced
- 1/4 Cup Maple Syrup
- 1 Cup Beer
- 2 Tablespoons Balsamic Vinegar
- 2 Tablespoons Cornstarch (used after beef is cooked)
- Spice Rub: in a large bowl combine the following. Coffee beans, Chile powder, brown sugar, smoked paprika, kosher salt, cumin and black pepper.
- Press the rub onto the beef. Use the large bowl or pour the rub onto a 1/4 sheet pan (as seen above) and coat all sides of the beef
- Place the chopped onion on the bottom of the slow cooker. Place the spice rubbed beef on top. Add the garlic, adobo, maple syrup, beer and balsamic vinegar.
- Cover and cook on low for 8hrs. The beef should fall apart when you try to remove it from the pot. Shred the beef. Add the cornstarch to the liquid in the slow cooker, whisk out clumps.
- Add the shredded beef back into the slow cooker and cook for another 30 minutes on high. (during this time you can start cooking your tortillas) Enjoy with warm flour tortillas.
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 7 year old and enjoying a good cup of coffee.