Spicy Chipotle Shredded Beef for Burritos or Tacos
Indulge in the smoky, savory goodness of Spicy Chipotle Shredded Beef, the ultimate filling for burritos and tacos! This recipe transforms a tender beef chuck roast into a mouthwatering masterpiece, slow-cooked in a rich sauce made with chipotle peppers in adobo, tomato paste, and aromatic spices like cumin and smoked paprika. A splash of fresh lime juice at the end balances the bold, smoky heat with a zesty brightness. Whether prepared in a slow cooker or Dutch oven, this recipe delivers melt-in-your-mouth tenderness, perfect for stuffing into warm tortillas and garnishing with fresh cilantro. Easy to make and bursting with flavor, this shredded beef is a must-try for taco nights, meal prep, or any occasion that calls for bold Mexican-inspired cuisine!
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 4 Garlic cloves, minced
- 2 peppers Chipotle peppers in adobo sauce
- 2 tablespoons Adobo sauce from chipotle can
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 1.5 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Oregano
- 2 Bay leaves
- 2 tablespoons Fresh lime juice
- 2 tablespoons Cilantro, chopped (optional garnish)
Instructions
Season the beef chuck roast generously with salt and black pepper on all sides.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef for 2-3 minutes on each side until browned. Remove and set aside.
In the same skillet, reduce heat to medium and add diced onion. Cook for 3-4 minutes until softened.
Add minced garlic to the skillet and sauté for 1 minute until fragrant.
Transfer the onions and garlic to a slow cooker (or keep it in the Dutch oven if you're using it for braising).
Place the seared beef into the slow cooker or Dutch oven.
In a small blender or food processor, combine the chipotle peppers, adobo sauce, beef broth, and tomato paste. Blend until smooth.
Pour the blended mixture over the beef in the slow cooker or Dutch oven.
Add ground cumin, smoked paprika, oregano, and bay leaves. Stir gently to incorporate the spices into the sauce.
For a slow cooker: Cook on low for 8 hours or on high for 5 hours. For braising: Cover the Dutch oven and bake in a preheated oven at 300°F (150°C) for 4-5 hours.
Once the beef is tender and easily shreddable, remove it from the cooker and use two forks to shred it into bite-sized pieces.
Return the shredded beef to the sauce and stir well to coat in the flavorful liquid.
Stir in fresh lime juice and adjust seasoning with additional salt and pepper if needed.
Serve warm inside tortillas for tacos or burritos, and garnish with chopped cilantro if desired.
Nutrition Facts
Calories |
3859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.8 g | 391% | |
| Saturated Fat | 114.4 g | 572% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7915 mg | 344% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 12.2 g | ||
| Protein | 256.7 g | 513% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 42.5 mg | 236% | |
| Potassium | 4837 mg | 103% | |
*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.
