Rachael Ray is always talking about her “Make Your Own Takeout” dishes… Well, this is another “Make Your Own Chipotle” dish. I rarely order Chinese or get takeout… I do, however, enjoy eating at Chipotle Mexican Grill.

You may remember my last attempt at “Make Your Own Chipotle” – my fajita burritos.  This time, I am taking a stab at the barbacoa – spicy, shredded beef that just melts in your mouth.  I’ve been contemplating it for a while, and the other day it hit me. I can make spicy shredded beef in my slow cooker!  I’m not sure what took me so long.

In the end, these tacos ended up being even easier than getting in the car and driving to Chipotle for dinner! I seared the beef quickly in the morning and then let it simmer in my slow cooker all day long, soaking up all of the flavor from my chipotle pan sauce!  If you think you don’t have time to make the pan sauce, think again.  It only takes a few minutes AND it scrubs the pan for you.  It’s amazing what a little bit of stock in a hot pan will do.  I’d rather make a sauce than scrub out my pans any day!

If you’re a Chipotle fan like I am (or if you just like tacos), you have to give this recipe a try.  My husband has been raving about it ever since we had it for dinner.  And, you can’t beat the smell of the spicy beef simmering away in the slow cooker!  Perhaps I should pitch that one to Yankee Candle.  Shredded beef taco candles anyone? Ok, maybe not.

Shredded Beef Tacos

• 1-2 tablespoons extra virgin olive oil
• 2 pounds beef (boneless chuck roast)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 cup beef stock
• 1 tablespoon tomato paste
• 1 chipotle pepper in adobo sauce, minced
• 1/2 large sweet onion, diced
• 3 cloves garlic, minced
• Flour tortillas
• Favorite taco toppings – lettuce, tomato, onion, avocado, lime, cilantro, etc.

Heat the olive oil in a large, heavy skillet over medium-high heat.  Meanwhile, combine the chili powder, cumin, and smoked paprika in a small bowl.

Rub the spice mix into the beef, covering each side evenly. Once the oil is hot (it will shimmer a bit in the skillet), place the beef in the skillet and sear on each side. (Check out my step-by-step directions for searing beef over at In Jennie’s Kitchen!)

Remove the beef from the skillet and place in the bottom of a slow cooker.  Leave the pan on the heat, and deglaze the pan with the beef stock, scraping up any browned bits from the bottom of the pan.  Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.

Add the diced onion and minced garlic on top of the seared beef in the slow cooker.  Pour the pan sauce down over the onions, garlic, and beef.  Cover and cook on low for 6-8 hours.

Remove the beef from the slow cooker and shred with two forks (if necessary – mine was so tender it just fell apart when I took it out of the slow cooker).  Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.

Serve the beef in the flour tortillas, topped with your favorite taco toppings.  I like to top mine with fresh lettuce, tomato, onion, avocado, cilantro, and a squeeze of lime.