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Chipotle Beef Tacos

  • Prep Time: 2-3/4 to 3-1/4 hours
  • Serving Size: 6
  • 1 Boneless Beef Chuck Pot Roast (Arm, Shoulder Or Blade) (Two & Half Pounds)
  • 2 tablespoons Olive Oil
  • 1 can (14 to 14-1/2 oz) Beef Broth
  • 2 tablespoons Minced Garlic
  • 1 jar (16 oz) Chipotle Salsa
  • 3 tablespoons Chopped Fresh Cilantro
  • Flour Tortillas, Warmed
  • 1. Heat oil in stockpot over medium heat until hot; brown beef pot roast. Sprinkle with salt and pepper.

    2. Add broth and garlic; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender.

    3. Remove pot roast; cool slightly. Skim fat; reserve cooking liquid. Shred pot roast with 2 forks.

    4. Combine beef and salsa in saucepan. Cook and stir over medium heat 8 to 10 minutes, adding cooking liquid as needed to keep beef moist. Add cilantro. Serve with tortillas