Shredded beef that is oven roasted for hours which gives a smoky flavor that comes from adobo chilies. Served with some Tex-Mex style toppings, it is sure to be a crowd favorite!
I have been making these amazing tacos for about 15 years. They are so easy to make and every single guest I have serve them to demolishes every bite. It’s a favorite for parties as it serves quite a bit of people (8-10) and with the added sides no one is left unsatisfied. You can control the level of heat by how many canned chilies you use but don’t make the mistake of not deseeding the peppers. One time I was in a hurry and just dumped the whole can in and oooooo weeeeee was that a hot plate! Haha! I love spicy but this was even too hot for me. So moral of the story is make sure you take the time to remove the seeds.
I have used this beef recipe for enchiladas and taquitos before and they were so delicious! It would make some killer nachos too!
You can serve with corn tortillas or flour but I prefer corn. The toppings make this so special. You can of course use whatever you would like but here is how I serve them.
Avocado Salsa
- 2-3 ripe avocados
- 1 lime, juiced
- 1/2 red onion, chopped
- salt and pepper to taste
Mix all ingredients in a small bowl. Store in the refrigerator until ready to use.
- Cilantro-Lime Cream
- 2 cups sour cream
- 1/4 cup cilantro, minced
- 1 lime, juiced
- salt and pepper to taste
Mix all ingredients in a small bowl. Store in the refrigerator until ready to use.
- 2 cobs of corn roasted on a griddle, or grill or canned form the store.
- 15-20 cherry tomatoes, sliced.
- 1-2 tsp of Tajin (however much you like)
- 1/2 lime, juiced
Mix all ingredients in a small bowl. Store in the refrigerator until ready to use.
Some other toppings you can add are jalapenos, cotija cheese, and of course hot sauce!
Lets get started!
Ingredients:
- 3 lbs. boneless beef chuck roast
- 2 chipotle chilies in adobo sauce, chopped and deseeded
- 2 tsp of the adobo sauce from the chipotle chilies can
- 1 cup of water
- 1/2 cup ketchup
- 1 heaping tablespoon of minced garlic
- 2 tsp dried oregano or Italian seasoning
- 1/4 tsp cumin
- 2 tsp salt
- 1/4 tsp pepper
- corn tortillas
Toppings:
- Avocado salsa (see above)
- Cilantro-lime cream (see above)
- Roasted corn salsa (see above)
- Jalapenos, sliced or chopped
- Hot sauce
- Cotija cheese
Directions:
- Heat oven to 350 degrees. In a small bowl mix together the chilies, 1 cup of water, adobo sauce, ketchup, oregano, cumin, garlic, salt, and pepper.
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- Heat a cast iron pan, Dutch oven, or pot with a lid on med-high heat.
- Add the mixture.
- Cut the beef into 4 equal parts and add to the pan.
- Let cook for 2 minutes and turn to coat all sides.
- Bring to a light boil. Cover the pan with a tight fitting lid or aluminum foil wrapped very well.
- Transfer to the oven and cook for 2.5 hours.
- After the beef is cooked drain most of the cooking liquid, but leave some so the meat is not dry.
- .Discard any fat. Now shred the meat. I use 2 forks.
- Heat the tortillas, fill with the meat mixture and add the toppings.
- ENJOY!!!
