Hi there, happy Friday! I know it’s been a while since I posted any recipes on here. I’ve been taking the easy way out (aka posting pictures on Instagram and not writing any real recipes down). C’mon, everyone gets lazy sometimes, right? So here I am, trying to be better. Although, this recipe falls under the lazy category as well, but only because it’s so dang easy!
The one thing that screams easy to me in the kitchen is the crockpot. You fill it up, go to work, and when you come home your meal is basically ready for you, and you don’t even have to turn on the oven (huge bonus on hot summer days). This recipe is no exception. All you have to do once you get home is prep your toppings, shred your meat, and you are ready to assemble.
- 2 lbs beef chuck, cut into cubes
- 1 can chipotle chilis in adobo sauce
- 3 cups beef broth
- 4 tablespoons minced garlic
- 1 tablespoons cumin
- 1 tablespoon chili powder
- 2 tablespoons dried oregano
- 1 teaspoon ground cloves
- 2 tablespoons local honey
- 1/4 cup fresh lime juice
- Red pepper flakes to taste (optional)
- Optional Toppings ideas: broccoli & apple slaw, pickled onions, avocado, cilantro, sour cream, etc.
Add the chili’s, garlic, beef broth, honey, lime juice and all spices to a blender and blend until smooth. Pour the marinade into the large plastic bag and add the beef. Marinate overnight.
In the morning, add the entire contents of the bag to the crockpot and cook on low for 8 hours. Once cooked, remove the meat from the sauce and shred. There will be extra sauce left in the crockpot to spoon over your tacos, if you wish.
Heat up your tortillas (I used the corn and wheat tortillas from Trader Joe’s) and add your desired toppings. I made a broccoli and apple slaw with ACV and also added cilantro, pickled onions and avocado. Tacos are fun because there are countless toppings to throw on to cater to anyone’s tastes, and they always taste delicious!
Let me know your favorite toppings in the comments below! Enjoy!