Chipotle Shredded Beef for Tacos

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and flavorful twist on traditional beef tacos? Look no further than this Chipotle shredded beef recipe! Tender and juicy beef is slow-cooked with smoky chipotle peppers, spices, and tangy lime juice, resulting in a mouthwatering filling for your tacos. Whether you're hosting a taco night or simply craving a satisfying meal, this recipe is sure to impress.

Keywords: Chipotle, shredded beef, tacos, recipe, flavorful.

Chipotle shredded beef for tacos recipe details

Chipotle shredded beef for tacos recipe, recipe Rating: 4.7
Number of votes:118

Fire this up before work and come home to tender, perfectly cooked meat for tacos.
Ready in: 8 hours 20 mins

Ingredients

Serves: 10

• 1 small onion, chopped
• 1 teaspoon canola oil
• 1 (28 ounce) can diced tomatoes, undrained
• 1/4 cup cider vinegar
• 6 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, chopped
• 2 tablespoons brown sugar
• 2 bay leaves
• 2 teaspoons adobo
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cinnamon
• 1 (2 1/2 pound) boneless beef chuck roast
• Tortillas, if desired
• Shredded cheese and sour cream for garnish, if desired

Preparation method

Prep: 20 mins | Cook: 8 hours

1. Coat a skillet with nonstick cooking spray and set over medium heat. Pour oil into the skillet. When hot, add the onion. Cook for about 6 minutes to soften, then add tomatoes, vinegar, garlic, peppers, sugar, bay leaves, adobo sauce, cumin, paprika, pepper, and cinnamon.
2. When mixture comes to a boil, turn heat down to low. Cook for another 5 minutes to thicken. Meanwhile, set the beef roast in a large slow cooker.
3. Cover beef roast with the thickened tomato sauce. Cook on Low for about 8 hours.
4. Take bay leaves out of the slow cooker, then shred the beef with forks. Stir shredded beef with the cooking juices, then serve on tortillas topped with cheese and sour cream, if desired.