Ingredients

The following ingredients have 8 Servings
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (or regular)
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 2-1/2 lbs beef chuck roast
  • 1 tablespoon olive oil
  • 4 cloves garlic (minced)
  • 1 tablespoon minced chipotle in adobo sauce
  • 2 tablespoons tomato paste
  • 1 cup beef broth (or chicken broth)
  • SALSA:
  • 2 medium tomatoes (diced)
  • 1/4 cup sliced green onion
  • 1/2 cup sliced olives
  • 2 tablespoons lime juice
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon minced fresh cilantro
  • Salt and pepper to taste
  • AVOCADO CREMA:
  • 1 medium ripe avocado (pitted and peeled)
  • 1/4 cup greek yogurt
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • Tortillas for serving

Instruction

  • In a small bowl, combine chili powder, cumin, paprika, Italian seasoning, and salt. Rub all over chuck roast and place in a 5-qt slow cooker.
  • In a medium skillet over medium-high heat, saute garlic in oil until just fragrant, about 2 minutes. Add chipotle, tomato paste, and gradually whisk in broth until smooth. Bring mixture to a simmer then remove from heat. Pour over beef. Cook beef on low 6-8 hours until beef easily shreds with a fork. Once beef is cooled enough to handle, shred with two forks, season with salt and pepper to taste, and transfer shredded beef back to crockpot to keep warm.
  • Make the salsa: In a small bowl, combine all salsa ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve.
  • Make the avocado crema: In a food processor, combine all avocado crema ingredients and process until smooth and creamy. Season with salt and pepper to taste.
  • Just before serving, assemble the tacos: Place shredded beef in tortillas, top with greek salsa and drizzle with avocado crema. Enjoy!