Chipotle Shredded Beef for Tacos or Burritos
Transform your taco night into an unforgettable feast with this mouthwatering Chipotle Shredded Beef for Tacos or Burritos. Tender, slow-cooked beef chuck roast is infused with the smoky heat of chipotle peppers in adobo sauce, aromatic garlic, and savory spices like cumin and oregano. The recipe is perfect for a hands-off cooking day, as the beef simmers in a flavorful broth of tomato paste, lime juice, and beef stock, becoming melt-in-your-mouth tender after eight hours. Serve this versatile shredded beef in soft tortillas for tacos or generously stuffed into burritos, then elevate each bite with your favorite toppings like fresh cilantro, creamy avocado, or crumbly cotija cheese. Easy to prepare yet bold in flavor, this recipe is a must-have for anyone craving authentic, slow-cooked Mexican-inspired meals.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 2 peppers Chipotle peppers in adobo sauce
- 2 tablespoons Adobo sauce
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 tablespoon Fresh lime juice
- 1 leaf Bay leaf
Instructions
Season the beef chuck roast on all sides with salt and ground black pepper.
In a large skillet, heat olive oil over medium-high heat. Sear the beef roast on all sides until browned, about 2–3 minutes per side. Remove the beef and set aside.
Peel and finely dice the yellow onion, and mince the garlic cloves.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 3–4 minutes until translucent. Add the garlic and cook for 1 minute until fragrant.
Transfer the seared beef and sautéed onion and garlic to a slow cooker or large Dutch oven.
Chop the chipotle peppers and add them to the slow cooker along with the adobo sauce, beef broth, tomato paste, ground cumin, dried oregano, lime juice, and bay leaf.
Stir the mixture to combine, ensuring the beef is mostly submerged in the liquid.
Cover the slow cooker or Dutch oven and cook on low for 8 hours (or on high for 4–5 hours) until the beef is tender and easily shredded with a fork.
Once cooked, remove the bay leaf. Shred the beef using two forks directly in the cooking juices for added flavor.
Serve the shredded beef in warm tortillas for tacos or burritos. Top with your favorite garnishes such as sliced avocado, fresh cilantro, diced onion, or cotija cheese.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 4.3 g | 2% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.9 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 579 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
