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.
CHIPOTLE BEEF TACOS
- 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!