Shredded Beef Tacos

We had an early Cinco de Mayo celebration and I decided to make some shredded beef tacos.

1.5 pounds beef chuck roast
2 tablespoons New Mexico chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 cup beer
2 tablespoons tomato paste
1 sweet onion, sliced
4 cloves garlic, minced
2 tablespoon extra virgin olive oil
Flour tortillas

Set the Ninja 3-in-1 to STOVETOP HIGH.

Pour the beer and tomato paste in a bowl and mix and set aside.

Combine the chili powder, cumin, garlic powder, onion powder, salt and smoked paprika in a bowl to make a spice rub. Rub the beef with this.

Add the olive oil to the pot and sear the beef.

Once the beef is seared, add onions and garlic to the Ninja and stir it up good. Cook the onions and garlic for a few minutes.

Pour the beer/tomato paste mixture into the pot.

Cover and set on SLOW COOK HIGH for 4 hours.

After 4 hours take a look — yup, it’s done. Looks a little scary

Shred the beef and mix it up with the other goodies in the pan.

Taco toppings:
Tomato
Red onion
Jalapeños
Cilantro
Queso fresco
Sliced avocado

I prepped the avocados ahead of time. To keep them from turning brown I put them in ice water and covered with plastic. They’ll last a couple of hours this way.

Put it all together.

Look closer…