Smoky Beef Tacos
- 15m Prep Time
- 5h Cook Time
- 5h Ready In
Slow-cooked flank steak in a smoky chipotle-tomato sauce, shredded and served in corn tortillas with sour cream and pico de gallo.
Ingredients
- 1 tomato sauce
- 14.8 ml chipotle in adobo chopped
- 14.8 ml adobo sauce
- 9.86 ml ground cumin
- Kosher salt
- 454 g flank steak cut crosswise into 2-inch-wide pieces
- 1 red onion thinly sliced
- 4 clove garlic pressed
- Corn tortillas
- sour cream
- pico de gallo
Nutrition (per serving, estimated)
Estimated based off 5 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 147 mg
- Iron: 2.37 mg
- Magnesium: 36.8 mg
- Phosphorus: 234 mg
- Potassium: 559 mg
- Zinc: 3.07 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tomato sauce
- 14.8 ml adobo sauce
- 9.86 ml ground cumin
- Kosher salt
- Corn tortillas
- sour cream
- pico de gallo
Prepare
- Chop 14.8 ml chipotle in adobo
- 454 g flank steak, cut crosswise into 2-inch-wide pieces
- 1 red onion, thinly sliced
- 4 clove garlic, pressed
Let's Cook
-
Step 1.
In a 5- to 6-quart slow cooker, combine the tomato sauce, chopped chipotle in adobo, adobo sauce, ground cumin, and ½ teaspoon kosher salt. Stir to blend.
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Step 2.
Add the flank steak pieces, sliced red onion, and pressed garlic to the slow cooker. Stir to coat the meat and onions with the sauce.
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Step 3.
Cover the slow cooker and cook until the meat is very tender and easily shreds, 4 to 5 hours on high or 7 to 8 hours on low.
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Step 4.
Using two forks, shred the beef directly in the slow cooker. Stir the shredded meat into the sauce.
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Step 5.
Serve the shredded beef with warm corn tortillas, sour cream, and pico de gallo. To warm tortillas, wrap up to six in a damp paper towel and microwave on high until soft and pliable, about 20 seconds.