Chipotle Beef Tacos

Chipotle Beef Tacos

Author: Tracy Roberts

hillbillyhousewife.com

Prep time:  10 mins

Cook time:  8 mins

Total time:  18 mins

Serves: 6

 

Ingredients

• 3 lbs. beef chuck roast, trimmed
• 4 cloves garlic, minced
• 5-6 canned chipotles in adobo sauce, chopped
• 1 large onion, thinly sliced
• 2 bay leaves
• 1 tsp. oregano
• 1 tsp. salt
• 12 (6-inch) corn tortillas
• Sour cream*
• Lettuce*
• Tomatoes, diced*
• Pickled jalapenos*
• Hot sauce*
• Lime wedges*

Instructions

1. Add beef, onion, garlic, chipotles, oregano, bay leaves, and to slow cooker.
2. Cover and cook on low setting for 7 to 8 hours or on high for 3 to 4 hours.
3. About 10 minutes before serving, toast the tortillas (one at a time) on a cast iron pan or directly over a low gas flame, moving and turning using tongs. Keep warm in a clean kitchen towel until ready to serve.
4. Transfer the beef to a medium sized serving bowl and shred, using 2 forks.
5. Fill the tortillas with the beef and garnish with sour cream, lettuce, tomatoes, jalapenos hot sauce or lime wedges.
6. * Optional Ingredients

Tips:

On warming the tortillas, if you prefer not to toast them, you can wrap them in foil and bake until warm, 5 to 10 minutes. If you’re in a hurry this could save you a few minutes and free up your hands for something else.

If you prefer flour tortillas you can substitute them as well. Sometimes I find it hard to find the taco sized flour shells so you can use the larger burrito sized shells and just cut them in half. Or better yet make chipotle burritos!