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

Ingredients

• 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

Directions

• 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!