Chipotle Beef Tacos

It’s Taco Tuesday and the perfect time to share the recipe I made this weekend.  I love a basic crunchy taco with ground beef, but this version elevates your traditional taco into something extraordinary!  The best part is that the beef is super-simple to make and can be used in tacos, burritos, nachos, breakfast and more.  I’d love to see your efforts and hear about how you used it.



  • 3-4 Lbs Beef Chuck Roast
  • 1/2 White Onion, Chopped
  • 4 Cloves Garlic, Peeled & Smashed
  • 4 Chipotle Peppers in Adobo Sauce
  • 1 Tbs Mexican Oregano
  • 3 Bay Leaves
  • 2 Tbs Paprika
  • 1 1/2 Tsp Kosher Salt
  • 1 Tsp Black Pepper
  • 1 1/2 Cups Beef or Vegetable Stock


  • Season both sides of chuck roast with salt and pepper.  Place in roasting pan or in a slow cooker.
  • Cover roast with chopped onions.  Dice chipotles and add them and about a tablespoon of adobo sauce to roast.
  • Add remaining ingredients and then pour stock over the roast.
  • Cover and bake at 325 degrees for 4 hours or in slow cooker on low for 6-8 hours.
  • Remove roast and shred with two forks.
  • Skim fat off the remaining cooking liquid and remove bay leaves.
  • Add shredded beef back to liquid and allow to cook an additional 30 minutes.


This finished meat will be tender, flavorful and a little spicy.  This time I used it in corn tortilla tacos topped with shredded cabbage, crisp radishes, queso fresco and green onions.  I think they would have been better with hot sauce and maybe a creamier cheese or possibly a dressed cabbage vs. plain.  However, they were still delicious and I can’t want to try them again.  Give this a try and make your own Taco Tuesday spectacular!


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