It's the height of summer now, and many of you might not want to crank up the oven to make dinner. That's where this chipotle beef tacos in the crockpot come in! It's not your average pulled beef taco, it's got the most wonderful smokey flavor and spicy kick! Best of all, most of the work is left to your crockpot. You can serve them in a taco, in keeping with the Mexican theme, or any variation of a potato like mashed, baked or even fries!
Ingredients:
- Chuck eye roast or chuck roast- A chuck eye roast I find is generally wrapped up in cooking twine to prevent it from falling apart when cooking. You can also use the flat chuck roast often labeled as "pot roast" or simple "chuck roast"
- Chipotle peppers in adobo- As you can see from the photo above, chipotle peppers in adobo comes in a can. Most kosher grocery stores I've been to in my area stock them. Chipotle peppers in adobo are smoked, dried ripened jalapenos that have been rehydrated and then canned in a flavorful, tangy sauce made with tomatoes, vinegar, and spices. It's a powerhouse of flavor!
- Beef broth- best compliments the beef flavor but you can also use chicken or vegetable in a pinch.
- Garlic- I often like to use the frozen minced cubes for convenience.
- Fresh lime juice
- Apple cider vinegar
- Spices- cumin, garlic powder, salt, pepper, chili powder, smoked paprika and oregano.
How to make chipotle beef tacos in the crockpot:
- Start by generously seasoning both sides of the roast with salt and pepper.
- Next, combine all remaining ingredients ingredients (aside from the olive oil) in a jar and blend with an immersion blender to combine. This will be the sauce that the meat cooks in.
- Heat the1 tablespoon of oil in a skillet and sear the roast on both sides. This really helps lock in flavor and prevent the meat from shrinking too much.
- Place half of the sauce in the crockpot, add the meat, and pour the remaining sauce on top of the meat.
- Cover and cook for 4-6 hours on high or 8-10 hours on low, until the beef shreds easily with a fork.
Storing and reheating:
Store in an airtight container in the refrigerator for up to 4 days. To freeze, pack in an airtight container with some of the braising liquid and store for up to 3 months. To reheat, place in the oven with braising juices until warmed through.
How to serve chipotle beef tacos in the crockpot:
Like the name suggests, these are delicious in a taco. Here are some of my favorites!
- Mashed potatoes
- Fries
- Baked potato
- Buns
- As a nacho topping
More taco dinners
Pastrami Tacos with jalapeno sauce
My favorite 5 minute scrambled egg tacos
Chipotle beef tacos in the crockpot
Ingredients
Equipment
Method
- Start by generously seasoning both sides of the roast with salt and pepper.
- Next, combine all remaining ingredients ingredients (aside from the olive oil) in a jar and blend with an immersion blender to combine. This will be the sauce that the meat cooks in.
- Heat the1 tablespoon of oil in a skillet and sear the roast on both sides. This really helps lock in flavor and prevent the meat from shrinking too much.
- Place half of the sauce in the crockpot, add the meat, and pour the remaining sauce on top of the meat.
- Cover and cook for 4-6 hours on high or 8-10 hours on low, until the beef shreds easily with a fork.
- Serve on a lightly charred tortilla with Pico de gallo and cilantro.
