Chipotle Shredded Beef Tacos

Who likes tacos?...um

Who doesn't?

I don't think I have ever met a taco that I didn't fall head over hills in love with...well there was one, but I'll save that story for another day.

Now on to these Chipotle Shredded Beef Tacos...They are so good.  The meat has the smokey spicy flavor of chipotles and cumin...actually the meat would be good in a ton of other things...like tamales...enchiladas...on a bun...or just served over rice.

Now this really isn't a quick throw together meal, but most of the cooking time is hands off...but it's worth the effort.

You will need about a 3 pound boneless chuck roast.  Seems like chuck roast is always on sale...You might even have one stashed in the freezer. 



First the meat is browned on the stove top.  Then cooked in the oven with tomatoes, chipotles, onion, and garlic until the meat is very tender.

Chipotle peppers are just smoked jalapenos.  They are hot, but I've tasted hotter.  For this recipe I recommend using half of a 7 oz. can...and yes you can use less or more.

After the meat has cooked for about 2 hours in the oven, it should be tender enough for you to shred it with two forks.  Then return the shredded beef back to the cooking liquid.  The meat tastes better the longer it sits in the liquid, so I usually cook and shred the meat the day before I plan to serve it.

The meat can be served in just warm flour or corn tortilla...or even store bought crunchy taco shells...But freshly fried taco shells are so much better.  I found these "taco tongs" at a restaurant supply store for just a few bucks.  It makes frying taco shells pretty easy, but you can get fairly similar results without it.  Just fold a tortilla in half and hold it into the oil with a pair of tongs.

Chipotle Shredded Beef Tacos

2.5 to 3lb boneless chuck roast

1 onion, thinly sliced

6 garlic cloves, chopped

7 oz can chipotles in adobo sauce, only use half the can, chopped

28 oz can crushed tomatoes

1 tbs cumin

1 tbs brown sugar

salt and pepper

3 tbs vegetable oil

Preheat the oven to 325 degrees.  Season the chuck roast with salt and pepper.  In a large dutch oven heat the oil over medium heat and brown the chuck roast on all sides.  Transfer the chuck roast to a plate and set aside.  Then add the onions and garlic to the pan and saute for a couple minutes.  Season the onion and garlic with salt and pepper.  Then add tomatoes, chipotles, cumin, and brown sugar.  Return the beef and any accumulated juices back to the pan.  Spoon the cooking liquid over the meat till it is covered then place in the oven and cook for about 2 to 2.5 hours or until the meat is very tender.  Remove the meat from the pan and shred with a fork.  Then return the shredded meat back to the cooking liquid.

Serve the meat in tortillas or taco shell with all your favorite taco toppings.

*This recipe is for 3 lbs of meat so it's a great recipe to cook when you have guests, but the leftovers are great.  Plus the meat freezes well.

You might also be interested in Green Chile Chicken Pasta.