Directions
- 1Season the chuck roast with salt, pepper, and garlic powder.
- 2Heat a skillet over medium high heat.
- 3Add a couple of tbsp of butter to the skillet.
- 4Sear the roast on all sides.
- 5Put the chuck roast in a slow cooker.
- 6Season with salt, pepper, cumin, dried cilantro, chili powder, and cayenne.
- 7Add the chopped onion, beef broth, minced garlic, green chiles, and chipotle peppers in adobo sauce.
- 8Stir everything together.
- 9Cook on low for 7 or 8 hours.
- 10Once the meat is cooked, remove it from the crockpot.
- 11Shred the meat with two forks.
- 12Discard any of the extra fat.
- 13Carefully add the juices and chipotle peppers from the crockpot to a blender.
- 14Blend the sauce together and set aside.
- 15Add a little bit of the sauce to the shredded meat, reserving the rest for dipping.
- 16Heat the skillet over medium heat.
- 17Add some oil to the skillet.
- 18Lay out a few of the tortillas.
- 19Top the tortillas with shredded cheese.
- 20Top each tortilla with a spoonful of the meat.
- 21Fold the tortillas over.
- 22Cook on both sides until golden brown and crispy.
- 23Lay the tacos out on paper towels to absorb any extra grease.
- 24Top tacos with your favorite toppings and dip in the sauce!
Ingredients
- 2 lb chuck roast
- 3 lb chuck roast
- Salt
- pepper
- garlic powder
- 2 tbsp butter
- 0.5 tsp salt
- 0.5 tsp pepper
- 1 tsp cumin
- 1 tsp dried cilantro
- 2 tsp chili powder
- 0.25 tsp cayenne
- 1 onion, chopped
- 2 cups beef broth
- 1 tbsp minced garlic
- 4 oz green chiles
- 7 oz chipotle peppers in adobo sauce
- Oil for frying
- White corn tortillas
- Chihuahua cheese
Equipment
skilletslow cookertwo forksblenderpaper towels
Tips
- Cooking the roast on low for 7-8 hours is ideal.
- A chuck roast is recommended, but any roast should work.
- A blend of seasonings is used, but a taco seasoning packet can be used as an alternative.
- White corn tortillas are preferred for this recipe.
- Chihuahua cheese is recommended; Monterey Jack cheese can be used as a substitute if unavailable.
- Be careful when blending the hot juices and chipotle peppers from the crockpot.
- Work in small batches when making tacos.
- Lay finished tacos on paper towels to drain excess oil.
- Leftover shredded beef reheats well; add more chipotle sauce to prevent it from drying out if storing in the refrigerator.
- Shredded beef can be frozen and reheated well, especially with a vacuum sealer or in airtight containers/freezer bags.
- Already made tacos reheat well in an air fryer at 350 degrees for a few minutes until the cheese is hot.
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