– This Recipe was Sponsored by Progresso – Post update: The product used for this recipe is no longer available. We have adapted the recipe to accommodate for this. Instead of calling for the tomato recipe starter from Progresso, we now use fire roasted canned tomatoes. – Adam and Joanne We honestly think we could eat some type of taco every night – we just love ’em! We’ve filled them with shredded beef, vegetables, and even sweet potatoes. The beef for these tacos is made in a slow cooker. It becomes incredibly flavorful and tender.
How to Make Fire Roasted Tomato and Beef Tacos in a Slow Cooker
Using a slow cooker makes the beef for these tacos easy. To make them, we rub boneless beef chuck with salt, cumin, and chili powder — take a look at our homemade version. Then we add it to our slow cooker along with sliced onions, garlic, jalapeño, bay leaves, canned chiles, canned fire roasted tomatoes, and beef broth. After six hours on low, the beef will look like this. See how it just falls apart? After shredding the beef, we add it back into the slow cooker along with the strained cooking liquid to keep moist. Recipe updated, originally posted October 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne 1 teaspoon salt 1 tablespoon chili powder, see our homemade chili powder 2 teaspoons ground cumin 1/4 teaspoon ground cinnamon 1 medium onion, sliced 3 cloves garlic, smashed 1 jalapeño, halved with seeds removed 2 bay leaves 1 (4 ounce) can chopped green chiles 1 (14 ounce) can fire roasted diced tomatoes 1 1/2 cups beef broth Taco shells or tortillas Taco toppings, such as shredded lettuce, cheese, onion, guacamole or sour cream 2Add half of the onions to the bottom of a slow cooker then place the spice-rubbed beef on top. Add the remaining onions, garlic, jalapeño, bay leaves, chopped green chiles, diced tomatoes, and beef broth. Stir. 3Cover the slow cooker and cook until the beef is very tender — on HIGH for about 4 hours or on LOW for 6 to 8 hours. 4Transfer the meat to a bowl, and let it cool, then shred it with a fork. Strain the cooking liquid and skim off the fat that has collected at the surface. Taste the liquid and adjust with more salt. For a thicker broth, puree some or all of it. Add the liquid back to the slow cooker along with the shredded beef. Serve with taco shells or tortillas and taco toppings.
