Perfect for Cinco de Mayo or any other occasion... these shredded beef tacos are amazing! The slow cooker makes these so tender and flavorful!

  • 2 lbs boneless beef roast (shoulder - rump, chuck eye, top or bottom round, brisket)
  • Salt & pepper - to taste
  • 6 cloves garlic
  • 1/2 cup cilantro leaves
  • 1 in to 4 chipotle peppers adobo - plus 1 to 2 Tbsp reserved sauce (I used 3 peppers and 2 Tbsp of sauce)
  • 2 Tbsp freshly squeezed lime juice
  • 1 Tbsp tomato paste
  • 1 Tbsp cumin
  • 2 tsp chili powder
  • 2 tsp garlic salt
  • 1 tsp dried oregano
  • 1 bay leaf
  • 6 oz beef broth

  1. Liberally season beef on both sides with salt and pepper. Place in the bottom of a slow cooker.
  2. In a food processor, add chipotle peppers plus adobo sauce, garlic, cilantro, lime juice, tomato paste, cumin, chili powder, garlic salt, and oregano. Pulse and process until just blended.
  3. Using your hands, spread half of chipotle mixture over the top of the roast. Flip roast over and spread remaining mixture over other side. Pour beef broth and beer next to the roast, into the bottom of the slow cooker. Add in bay leaf. Cover and cook on LOW for 8 to 10 hours.
  4. Remove roast to a cutting board or large bowl and shred. Skim fat off top of cooking liquid, if necessary, and remove bay leaf. Put the beef back into the slow cooker and stir to soak up the juice, and reheat on WARM setting for 20 minutes.
  5. Serve on tacos, or however you desire. Leftovers can be refrigerated or frozen.
** Adjust the amount of chipotle peppers to your taste.** 


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