The meat in these slow-cooker tacos gets incredibly tender, thanks to plenty of time in the crock pot. The sauce in this dish is smoky and rich from the chiles, onion, fire-roasted tomatoes and beef. Toast the tortillas, if you'd like.
Multicooker Directions: In Step 1, place the beef stock in the inner pot of a 6-quart multicooker. With the lid off, press SAUTÉ [Normal]; cook until just simmering. Turn off the cooker. Stir in the chiles, onion, cumin, tomatoes, and garlic. Sprinkle the steak with the salt and pepper; nestle into the chile mixture in the pot. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the beef is tender, about 8 hours. Turn off the cooker. In Step 2, return the blended mixture to the inner pot. With the lid off, press SAUTÉ [Normal]; cook, uncovered, until the sauce has thickened, stirring often to prevent scorching. Turn off the cooker. Complete Step 3.