Community Pick
Chipotle Roast for Tacos & Sandwiches
"Crock pot recipe. Beware - this is spicy, but is an excellent shredded beef for tacos, sandwiches or enchiladas!"
photo by CandyTX
- Ready In:
- 7hrs 5mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 3 lbs chuck roast, trimmed of visible fat
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 3 chipotle chiles in adobo, chopped
- 1 (4 ounce) can green chilies
- 1 (7 ounce) can salsa verde
- 1 cup sliced onion
- 3 teaspoons minced garlic
- 1 cup beef broth
directions
- Place chuck roast in large crock pot and sprinkle with the salt and pepper, chili powder and cumin.
- Add the remaining ingredients and simmer on high for 5 hours or on low for 7-8 hours.
- Shred the meat with a fork and simmer on high for additional 10-15 minutes.
- Serve in enchiladas, tacos or on crusty rolls with the juice for dipping.
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Reviews
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I've been trying various chipotle meat recipes for a while. This is my favorite so far! Easy as all get out, spicy and tasty! I put the trimmed roast into the crockpot, then combined all the other ingredients into my blender. A quick spin later, I poured the liquified goodness all over the roast and turned on the crock. Dinner tonight was very well received. -
I make this twice a month. We've used this roast for stuffed hatch peppers, brakfast burritos, enchiladas, tacos, nachos and on hamburger buns topped wih swiss cheese. So many options with this flavorful roast. -
This was great! I used a pork butt instead of beef and vegetable broth instead of beef, but otherwise made as written. Served on corn tortillas for taco filling. UPDATED 1/25/11: Made directly as written(with beef and beef broth) and loved it even more. Cooked on high for 5 hours and came out tender and flavorful. Served on french bread rolls. -
Absolutely fantastic! I didn't have a roast, but needed to use up some beef tenderloins and steaks in the freezer, so I used about 1 1/2 pounds of each. Other than that, I followed the recipe. This had such a wonderful flavor and just enough heat without being overpowering. I made this for enchiladas, and will use the leftovers for tacos. Thanks for sharing. -
Thank you for posting this recipe, it was DELICIOUS! My partner and I make tacos together every 2 or 3 weeks, this recipe will definitely be made again and again. Here are the modifications I made: - browned the roast first - sauteed the onions and garlic first - added a small can of diced tomatoes (well drained) - used only 2/3 c broth - added 2 T maple syrup (mmm, maple and chipotle, a combo made in heaven!) - when I took the roast out to shred the meat, I used my hand blender to blend the sauce Really, a great recipe.
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Tweaks
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We loved this recipe, I did a few things different as I've made this several times and what works best for us is to skip the chipotle chilies in the abodo sauce completely I find that it is too spicy and kills the tastebuds on your tounge and your unable to taste anything else. I love spicy food but I need to taste other flavors too. :-) I also skipped the canned green chilies and used fresh roasted ones, also skipped the salsa verde those seemed to make it too salty for us. Instead of the salsa verde I used a small can of green enchilada sauce and that seemed to work out just fine. And because I was too lazy and in a hurry I didn't trim the fat off I just tossed it in our Rival 8 quart Roaster Oven at 350. It tastes so good! It makes so much flavorful meat I'm able to get a few meals out of it, usually can have tacos one night, enchiladas on another night, burritos on another night, and sandwiches on another. Tonight I'm going to make some burritos up and stick them in the freezer for a quick hassle free meal. Great post! -
This was pretty good! I didn't have a beef roast on hand so I used a venison one instead, and it worked out perfectly! When I went shopping for this meal I couldn't find the chipotle chilies in adobo so I picked up a jar of chipotle salsa instead. Even though the venison roast was smaller then the beef roast, after I shredded it and put it back into the crock pot it was the perfect amount. I would have rated this a 5 star but because I tried it with venison instead of beef I gave it a 4. When I make this again (with the beef roast) I'm sure it will be a 5 in my book. :) -
This was great! I used a pork butt instead of beef and vegetable broth instead of beef, but otherwise made as written. Served on corn tortillas for taco filling. UPDATED 1/25/11: Made directly as written(with beef and beef broth) and loved it even more. Cooked on high for 5 hours and came out tender and flavorful. Served on french bread rolls.
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What did I do wrong...everyone said this was great and quite spicy but my attempt tasted more like BBQ beef instead of mexican. I had prepared something else for my 2 year old since I thought it would be too spicy and he could have eaten it. The liquid was a bit spicy but non of the flavor made it to the beef. I cooked it on low for about 10 hours instead of 7-8 but besides that I followed the recipe. I even used brand name for all the ingredients as opposed to store brand. I have plenty of leftovers in the fridge I am hoping it has more flavor after it sits for a while.
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Really great recipe. I didn't have the verde so I subbed one can of tomatoes with jalapenos and used ancho chili powder. I pureed what was left in the crock pot with a stick blender and served over top of the meat. In tortillas or alone this was a family favorite. Made Mexican Rice (#117892) to go as a side also a really great recipe. I will be making these together. <br/>Thanks for posting this recipe
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RECIPE SUBMITTED BY
<p>I'm 48 years of age and just moved to the lovely state of South Carolina. We have 2 grown children, 3 glorious grandsons and a new granddaughter. I'm a SAHW, DH works for a Ford dealership. Love to cook, grow tomatoes & herbs, read and shop.</p>
