Top these beef tacos with sour cream and pico de gallo.

Directions

Step 1
Combine tomato sauce, chipotle, adobo sauce, cumin, and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Stir in garlic, onion, and steak. Cover and cook until meat is very tender, 4 to 5 hours on high or 7 to 8 hours on low. Shred beef with two forks.
Step 2
Serve with tortillas, sour cream, and pico de gallo alongside.