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Crockpot Chipotle Beef Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 89 reviews
  • Author: Jaden
  • Prep Time: 30 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 30 minutes
  • Yield: 6 servings
  • Category: Tacos
  • Method: Slow Cooking
  • Cuisine: Mexican

Description

This Crockpot Chipotle Beef Tacos recipe features tender, slow-cooked chuck roast seasoned with smoky chipotle peppers and warm spices. The beef is shredded and served in crispy, cheese-filled tortillas, perfect for a flavorful and satisfying taco night. The recipe combines slow cooking and stovetop frying techniques to deliver rich, spicy meat and crispy taco shells.

Ingredients

Units Scale

Beef and Seasonings

  • 2-3 lb chuck roast
  • Salt, pepper, and garlic powder (for seasoning)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp cumin
  • 1 tsp dried cilantro
  • 2 tsp chili powder
  • 1/4 tsp cayenne pepper

Additional Ingredients

  • 2 tbsp butter
  • 1 onion, chopped
  • 2 cups beef broth
  • 1 tbsp minced garlic
  • 4 oz green chiles
  • 7 oz chipotle peppers in adobo sauce
  • Oil for frying (vegetable or canola oil recommended)
  • White corn tortillas
  • Chihuahua cheese, shredded

Instructions

  1. Season and Sear the Chuck Roast: Generously season the chuck roast on all sides with salt, pepper, and garlic powder. Heat a skillet over medium-high heat and add 2 tablespoons of butter. Once melted and hot, sear the roast on all sides until a rich brown crust forms, about 3-4 minutes per side.
  2. Prepare Slow Cooker Ingredients: Transfer the seared chuck roast to the slow cooker. Sprinkle the salt, pepper, cumin, dried cilantro, chili powder, and cayenne evenly over the roast. Add the chopped onion, beef broth, minced garlic, green chiles, and chipotle peppers in adobo sauce. Stir gently to combine the flavors.
  3. Slow Cook the Beef: Cover and cook on the low setting for 7 to 8 hours, or until the beef is tender and easily shredded with a fork.
  4. Shred the Beef: Remove the cooked beef from the slow cooker and shred it using two forks. Discard any excess fat. Reserve the cooking juices and chipotle peppers for the sauce.
  5. Blend the Sauce: Carefully transfer the reserved juices and chipotle peppers from the slow cooker to a blender. Blend until smooth and set aside for dipping.
  6. Assemble and Crisp the Tacos: Heat the skillet over medium heat and add a small amount of oil. Lay a few white corn tortillas flat and sprinkle shredded Chihuahua cheese on one half of each tortilla. Top with a spoonful of shredded beef, then fold the tortilla over.
  7. Cook the Tacos: Place the folded tacos in the hot skillet. Cook for 2-3 minutes on each side or until golden brown and crispy, and the cheese is melted inside. Remove and place on paper towels to absorb excess oil.
  8. Serve and Enjoy: Serve the crispy chipotle beef tacos hot with your favorite toppings such as fresh cilantro, diced onions, lime wedges, or avocado. Dip them into the blended chipotle sauce for an added layer of smoky heat. Enjoy!

Notes

  • For extra smoky flavor, you can add a small amount of smoked paprika.
  • Adjust cayenne pepper quantity to control the heat level of the dish.
  • Use a blender that can handle hot liquids carefully to avoid splatter.
  • If you prefer less crispy tacos, warm tortillas and assemble without frying.
  • Leftover shredded beef can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

  • Serving Size: 1 taco
  • Calories: 420
  • Sugar: 2g
  • Sodium: 560mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 95mg

Find it online: https://yummyhere.com/crockpot-chipotle-beef-tacos-recipe/