There’s something deeply comforting about this dish — tender beef that falls apart at the touch, simmered low and slow until it’s practically melting on the taco shells. I’ve made it so many times during long winter evenings when the house felt a little cold and the kids were hungry, and it never fails to bring everyone to the table with smiles. If you’ve got leftovers of the meat, I swear it’s even better crumbled over warm corn tortillas with a squeeze of lime and a pinch of flaky salt — trust me on that one.
Ingredients
Method
Brown the Beef
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 6-8 minutes. Drain excess fat carefully, but leave a little behind for flavor.
Sauté Aromatics
- In the same skillet, add the diced onion and a splash of water to deglaze any browned bits from the bottom. Cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Combine and Season
- Transfer the beef, onion, and garlic mixture into the slow cooker. Add the cumin, chili powder, smoked paprika, oregano, and black pepper. Stir well to coat everything evenly.
Add Liquids
- Pour in the beef broth, crushed tomatoes with their juices, and the minced chipotle pepper in adobo. Stir everything together once more to ensure the spices are fully distributed.
Slow Cook
- Cover and cook on low for 7 hours, or until the beef is tender and the sauce has thickened slightly. The sauce will continue to thicken as it sits after cooking.
Serve
- Ladle the beef mixture into warm corn tortillas. Top with your favorite extras: diced avocado, a squeeze of lime, fresh cilantro, and a dollop of sour cream or Greek yogurt.
Notes
Brown the ground beef on the stovetop first to render out excess fat and develop flavor; this prevents the tacos from tasting watery or metallic. If you want a deeper smoky note, add a pinch of smoked paprika along with the cumin.