Crockpot Chipotle Beef Tacos
Directions
- 1Season the chuck roast with salt, pepper, and garlic powder.
- 2Season the chuck roast with salt, pepper, and garlic powder.
- 3Season the chuck roast with salt, pepper, and garlic powder.
- 4Heat a skillet over medium high heat.
- 5Heat a skillet over medium high heat.
- 6Heat a skillet over medium high heat.
- 7Add a couple of tbsp of butter to the skillet.
- 8Add a couple of tbsp of butter to the skillet.
- 9Add a couple of tbsp of butter to the skillet.
- 10Sear the roast on all sides.
- 11Sear the roast on all sides.
- 12Sear the roast on all sides.
- 13Put the chuck roast in a slow cooker.
- 14Put the chuck roast in a slow cooker.
- 15Put the chuck roast in a slow cooker.
- 16Season with salt, pepper, cumin, dried cilantro, chili powder, and cayenne.
- 17Season with salt, pepper, cumin, dried cilantro, chili powder, and cayenne.
- 18Season with salt, pepper, cumin, dried cilantro, chili powder, and cayenne.
- 19Add the chopped onion, beef broth, minced garlic, green chiles, and chipotle peppers in adobo sauce.
- 20Add the chopped onion, beef broth, minced garlic, green chiles, and chipotle peppers in adobo sauce.
- 21Add the chopped onion, beef broth, minced garlic, green chiles, and chipotle peppers in adobo sauce.
- 22Stir everything together.
- 23Stir everything together.
- 24Stir everything together.
- 25Cook on low for 7 or 8 hours.
- 26Cook on low for 7 or 8 hours.
- 27Cook on low for 7 or 8 hours.
- 28Once the meat is cooked, remove it from the crockpot.
- 29Once the meat is cooked, remove it from the crockpot.
- 30Once the meat is cooked, remove it from the crockpot.
- 31Shred the meat with two forks.
- 32Shred the meat with two forks.
- 33Shred the meat with two forks.
- 34Discard any of the extra fat.
- 35Discard any of the extra fat.
- 36Discard any of the extra fat.
- 37Carefully add the juices and chipotle peppers from the crockpot to a blender.
- 38Carefully add the juices and chipotle peppers from the crockpot to a blender.
- 39Carefully add the juices and chipotle peppers from the crockpot to a blender.
- 40Blend the sauce together and set aside.
- 41Blend the sauce together and set aside.
- 42Blend the sauce together and set aside.
- 43Add a little bit of the sauce to the shredded meat, reserving the rest for dipping.
- 44Add a little bit of the sauce to the shredded meat, reserving the rest for dipping.
- 45Add a little bit of the sauce to the shredded meat, reserving the rest for dipping.
- 46Heat the skillet over medium heat.
- 47Heat the skillet over medium heat.
- 48Heat the skillet over medium heat.
- 49Add some oil to the skillet.
- 50Add some oil to the skillet.
- 51Add some oil to the skillet.
- 52Lay out a few of the tortillas.
- 53Lay out a few of the tortillas.
- 54Lay out a few of the tortillas.
- 55Top the tortillas with shredded cheese.
- 56Top the tortillas with shredded cheese.
- 57Top the tortillas with shredded cheese.
- 58Top each tortilla with a spoonful of the meat.
- 59Top each tortilla with a spoonful of the meat.
- 60Top each tortilla with a spoonful of the meat.
- 61Fold the tortillas over.
- 62Fold the tortillas over.
- 63Fold the tortillas over.
- 64Cook on both sides until golden brown and crispy.
- 65Cook on both sides until golden brown and crispy.
- 66Cook on both sides until golden brown and crispy.
- 67Lay the tacos out on paper towels to absorb any extra grease.
- 68Lay the tacos out on paper towels to absorb any extra grease.
- 69Lay the tacos out on paper towels to absorb any extra grease.
- 70Top tacos with your favorite toppings and dip in the sauce!
- 71Top tacos with your favorite toppings and dip in the sauce!
- 72Top tacos with your favorite toppings and dip in the sauce!
Ingredients
- 2 lb chuck roast
- 2 lb chuck roast
- 2 lb chuck roast
- 3 lb chuck roast
- 3 lb chuck roast
- 3 lb chuck roast
- Salt
- Salt
- Salt
- pepper
- pepper
- pepper
- garlic powder
- garlic powder
- garlic powder
- 2 tbsp butter
- 2 tbsp butter
- 2 tbsp butter
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 tsp pepper
- 0.5 tsp pepper
- 1 tsp cumin
- 1 tsp cumin
- 1 tsp cumin
- 1 tsp dried cilantro
- 1 tsp dried cilantro
- 1 tsp dried cilantro
- 2 tsp chili powder
- 2 tsp chili powder
- 2 tsp chili powder
- 0.25 tsp cayenne
- 0.25 tsp cayenne
- 0.25 tsp cayenne
- 1 onion, chopped
- 1 onion, chopped
- 1 onion, chopped
- 2 cups beef broth
- 2 cups beef broth
- 2 cups beef broth
- 1 tbsp minced garlic
- 1 tbsp minced garlic
- 1 tbsp minced garlic
- 4 oz green chiles
- 4 oz green chiles
- 4 oz green chiles
- 7 oz chipotle peppers in adobo sauce
- 7 oz chipotle peppers in adobo sauce
- 7 oz chipotle peppers in adobo sauce
- Oil for frying
- Oil for frying
- Oil for frying
- White corn tortillas
- White corn tortillas
- White corn tortillas
- Chihuahua cheese
- Chihuahua cheese
- 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.