# Crockpot Chipotle Beef Tacos

These Crockpot Chipotle Beef Tacos are a delicious dinner recipe perfect for Taco Tuesday!

- Servings: 6 servings
- Total time: 510 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## 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

## Instructions

1. Season the chuck roast with salt, pepper, and garlic powder.
2. Heat a skillet over medium high heat.
3. Add a couple of tbsp of butter to the skillet.
4. Sear the roast on all sides.
5. Put the chuck roast in a slow cooker.
6. Season with salt, pepper, cumin, dried cilantro, chili powder, and cayenne.
7. Add the chopped onion, beef broth, minced garlic, green chiles, and chipotle peppers in adobo sauce.
8. Stir everything together.
9. Cook on low for 7 or 8 hours.
10. Once the meat is cooked, remove it from the crockpot.
11. Shred the meat with two forks.
12. Discard any of the extra fat.
13. Carefully add the juices and chipotle peppers from the crockpot to a blender.
14. Blend the sauce together and set aside.
15. Add a little bit of the sauce to the shredded meat, reserving the rest for dipping.
16. Heat the skillet over medium heat.
17. Add some oil to the skillet.
18. Lay out a few of the tortillas.
19. Top the tortillas with shredded cheese.
20. Top each tortilla with a spoonful of the meat.
21. Fold the tortillas over.
22. Cook on both sides until golden brown and crispy.
23. Lay the tacos out on paper towels to absorb any extra grease.
24. Top tacos with your favorite toppings and dip in the sauce!

## Equipment

- skillet
- slow cooker
- two forks
- blender
- paper 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.

## Source

- Original video: https://cookinginthemidwest.com/blog/crockpot-chipotle-beef-tacos/?fbclid=IwVERDUAMdM2dleHRuA2FlbQIxMAABHpR2LTpfynBl2ZRXFW9L91pzSxIDyof2KNJTgBfqBg-qPXRZvlhG8lmSzyau_aem__BQnPVjh3zflZO9CpLkCLg
- Recipe page: https://www.cliprecipe.com/recipe/67a325b2-d02a-4c83-9c3b-c1d46233eb00
- Extracted: 2025-08-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt