Using a slow cooker makes the beef for these tacos easy. Add spice-rubbed boneless beef chuck, onions, tomato, chiles, and broth into a slow cooker then cook until the beef falls apart.
2 pounds boneless beef chuck
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
Stir the salt, chili powder, cumin, and cinnamon in a small bowl. Rub the spice mix into the beef on all sides.
Add 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.
Cover 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.
Transfer 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.