Ingredients
Scale
- For the Beef:
- 3 to 4 pounds beef chuck roast or shoulder roast
- 2 to 3 chipotle peppers in adobo sauce (adjust to taste)
- 1 cup beef broth
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- Salt and pepper, to taste
- Juice of 1 lime
- For Serving:
- Corn or flour tortillas
- Chopped cilantro
- Diced onion
- Avocado slices or guacamole
- Cotija cheese or shredded Mexican blend
- Lime wedges
Instructions
- Season and Sear the Beef: Pat the roast dry and season generously with salt and pepper. In a hot skillet, sear each side for 2–3 minutes until browned.
- Prepare the Sauce: In a blender, combine chipotle peppers, beef broth, tomato paste, garlic, and spices. Blend until smooth.
- Slow Cook the Roast: Add the sliced onions to the bottom of the crockpot. Place the seared roast on top and pour the chipotle sauce over it. Cover and cook on low for 8 hours or on high for 4–5 hours until the beef is fork-tender.
- Shred the Meat: Remove the roast, shred with two forks, then return it to the slow cooker. Toss with the cooking juices and let it rest for 15 minutes.
- Assemble the Tacos: Warm tortillas, fill them with shredded chipotle beef, and top with cilantro, onions, avocado, and cheese. Finish with a squeeze of fresh lime.
Notes
- Searing the beef adds depth but can be skipped if you’re short on time.
- Adjust the number of chipotle peppers based on your spice preference.
- Leftovers make incredible burritos, bowls, nachos, or quesadillas.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican, Tex-Mex