02 03 Sweet Beginnings: Taco Tuesday: Chipotle Beef Tacos 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

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



  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.

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