Spicy Pulled Beef Taco Bowl

Who knew so much deliciousness could fit into one bowl?

Makes: 4 Servings

Prep Time: 20 Minutes

Cook Time: 5 to 6 Hours


  • 1 ¾ lb Star Ranch Angus® top round
  • 2 tablespoons olive oil, divided 
  • 2 tablespoons minced garlic
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon adobe powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon cayenne pepper 
  • 2 jalapenos, coarsely chopped 
  • ¼ cup beef stock


  1. Rub steak with 1 tablespoon olive oil.
  2. In small bowl, combine garlic, salt, pepper, adobe powder, cumin, coriander and cayenne; rub over steak.
  3. In large skillet, heat remaining 1 tablespoon oil.  Over high heat, sear steak 3 to 4 minutes per side.  Add jalapenos when turning steak over.
  4. Transfer steak to a crock pot.  Add stock to skillet and deglaze pan.  Pour juices over steak in crock pot.
  5. Cook on low for 5 to 6 hours or until tender.
  6. Serve with cilantro rice, vegetables, avocado crema and sour cream with chili oil.
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Place chopped vegetables on bottom of 4 ½ to 5 ½-quart slow cooker. Vegetables are placed on the bottom and sides, closer to the heat source, because they tend to cook more slowly than meat in the slow cooker.

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