Smoky Chipotle Shredded Beef Tacos

• 3 pounds beef chuck roast
• 1 tablespoon vegetable oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced
• 1 cup beef broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 8-12 small corn tortillas
• Toppings: chopped cilantro, diced onions, lime wedges

Steps

1. 1 Heat oil in a large pot over medium-high heat. Sear the beef on all sides until browned.
2. 2 Remove the beef and add onions to the pot, cooking until softened.
3. 3 Add garlic and cook for another minute.
4. 4 Return beef to the pot. Stir in chipotle peppers, broth, chili powder, cumin, oregano, salt, and pepper.
5. 5 Cover and cook on low heat for 4 hours, or until beef is tender.
6. 6 Shred the beef with two forks directly in the cooking liquid.
7. 7 Warm tortillas on a skillet.
8. 8 Serve beef in tortillas with desired toppings.

Equipment

• Large pot with lid
• Skillet
• Tongs
• Fork

Variations

• Substitute beef with shredded chicken for a lighter version.
• Add a splash of beer to the cooking liquid for extra depth of flavor.

Substitutions

• If chipotle peppers are too spicy, use mild smoked paprika instead.
• Use beef stew meat if chuck roast is unavailable.

Pairings

• Fresh salsa
• Shredded lettuce
• Sour cream or Mexican crema

Nutrition

Tips

• For extra flavor, cook the beef overnight on low.
• If you like it less spicy, reduce the amount of chipotle peppers.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat with a splash of broth.

Serving Suggestions

• Serve with a side of fresh guacamole and a squeeze of lime.
• Pair with Mexican rice and refried beans for a complete meal.

FAQ