Tuesday, March 13, 2012

Taco Tuesday: Chipotle Beef Tacos



It's Taco Tuesday once again!! Funny how that day comes around every week, isn't it? ;) I have quite a few chicken and pork recipes waiting in the wings, so it was nice to have a beef option to throw in the mix. Don't want to burn you all out on one kind of protein, now do I? Cassie's method to cook this was in the crock-pot, which may also work best for many of you, but I don't have a large crock-pot, and I am gone too many hours during the day to be able to do that. So...if you'd prefer the crock-pot method, I highly suggest you check out the directions on her site (as well as her many amazing recipes!)

I've grown quite fond of the stove-top/oven braising/cooking method for these pulled-meat recipes. It takes a couple of hours, but the end result is so delicious that I barely remember I had to wait so long! I tried it this time around with Cassie's suggested Honey-Lime Slaw, but next time think I will go with some more traditional toppings...sour cream, tomatoes, shredded lettuce, etc.

Chipotle Beef Tacos
As seen on Cassie Craves, and adapted from Everyday Food

Ingredients

  • 1 boneless beef chuck roast (about 3 pounds), trimmed of fat
  • 3 Tbsp chipotle chiles in adobo, chopped
  • 1/2 cup ketchup
  • 8 garlic cloves, chopped
  • 2 tsp dried oregano
  • 2 tsp salt, plus more to taste
  • 1/4 tsp pepper, plus more to taste
  • Flour tortillas (or corn, if you prefer)
  • Honey-lime coleslaw (from Cassie's blog)

Preparation

  1. Preheat oven to 350 degrees F. Cut beef into 3 inch cubes and season with salt and pepper on all sides.  
  2. Heat a small amount olive oil in a Dutch oven or very large skillet and sear beef well on all sides.
  3. In a medium bowl, stir together chiles, ketchup, 1 cup water, garlic, oregano, salt, and pepper. Pour mixture over beef in Dutch oven and cover.
  4. Cook for 30 minutes, then remove from oven, remove lid and flip the pieces of beef. Return to the oven (uncovered) and cook an additional 1 ½ hours, turning meat about every 30 minutes.
  5. Remove from oven and shred beef with two forks, or in a mixer (super easy way to shred meat!)
  6. Serve in tortillas with slaw or your preferred selection of toppings.


2 comments:

  1. Your version of these sounds great! Mmm, now I really want those tacos again. :)

    ReplyDelete
  2. These look good. I love Mexican always looking for new ways to prepare.

    ReplyDelete

Thanks for the comment!!

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