Slow Cooked Beef Tacos by Haylsjourney

Ingredients

• 750g rib steak
• 300ml beef stock
• 4 tsp chipotle peppers in adobo, minced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 8 corn tortillas

Instructions

1. Place the rib steak into the slow cooker bowl until ready to serve.
2. Whisk together the beef stock, chipotle peppers, tomato paste, cumin, oregano, and salt in a small bowl over medium heat until heated through, about 5 min.
3. Pour the liquid mixture over the steak, ensuring it is well coated until ready to serve.
4. Cover and cook on low heat for 7 to 8 hours until the meat is fork-tender.
5. Remove the steak from the slow cooker and shred it using two forks until ready to serve.
6. Return the shredded meat to the juices in the slow cooker and stir to combine until ready to serve.
7. Warm the tortillas in a dry skillet over medium heat for 1 minute per side before serving with the beef.