Chipotle Shredded Beef Tacos
I love to throw very informal dinner parties. I feel that the less formal a dinner is, the more your guests feel like they are family. I never plate up dinner for my guests — I much rather serve family style or have everyone dish up in the kitchen. Serving dinner this way prevents a waste of food and your guests can pick exactly what and how much they want. I also find that if you serve up in the kitchen, guests are less likely to have seconds, which is healthy but also great for leftovers for the week!
One of my favorite ways to serve dinners from the kitchen is to set up a homemade taco bar. I like to have all the toppings and different fillings prepared and then my guests can build their own tacos. With so many people having different diets these days, I find this is a great meal for a crowd because you can have vegetarian and meat options and you can have gluten and non-gluten options, or even vegan options as well.
This week, I will share three of my favorite fillings for my taco bar. I like to use small tortillas so that everyone can have a taste of each filling. Today, let’s start with the meat option.
- 1-1½ pound flank steak
- ½ of a 7 ounce can of chilis in adobo
- juice of 1 lemon
- ¼- ½ cup salsa of your choice
- Place the flank steak in a slow cooker and pour in the salsa and lemon juice. Chop the chilis and add them along with any sauce from the ½ can. Cover and cook on high for 4 hours, flipping the beef every ½ hour or so.
- When the steak is done, it will fall apart. Shred the meat. Stir the shredded beef with the sauce and serve with small tortillas, cilantro, red onion slivers and cotija cheese.
