This recipe was the first meal I cooked after William was born. It was an experience getting it into the crock pot in the morning while taking care of both kids, but luckily the recipe is pretty easy (although it did take me about three times as long as it usually would to finish it). I love that this recipe uses the slow cooker, allowing you to get it going in the morning when your schedule allows and then dinner can be on the table with minimal effort in the evening.
The first night I made tacos using the shredded chipotle beef. The next night, we used it in taco salads. We even ate it a third night, served on burger buns and topped with some cheese. It would also be delicious on tostadas, nachos, or as a filling for enchiladas. The recipe makes a lot, so you can get a lot of different meals out of it, or even freeze some for later (although I haven’t tried freezing it myself). I plan to make this again really soon and make some simple enchiladas with the beef, cheese, and my favorite red enchilada sauce.
Don’t be worried about the amount of chipotle chiles or chili powder called for in the recipe. After the beef cooks, you take it out and shred it, and then mix in only part of the sauce, so it doesn’t end up being overly spicy.
One year ago: Vegetable Enchiladas
Shredded Chipotle Beef
A delicious filling for tacos, tostadas, taco salad, nachos, enchiladas, and more!
Makes 8-12 servings, depending on use.
- 2 onions, minced
- 6 garlic cloves, minced
- 1 jalapeno pepper, stemmed, seeded, and minced
- 3 tbsp. minced canned chipotle chiles in adobo (I removed the seeds)
- 2 tbsp. vegetable oil
- 1 tbsp. tomato paste
- 1/3 cup chili powder
- 1 tbsp. ground cumin
- 1 (15-oz.) can tomato sauce
- 2 tsp. light brown sugar
- 3 lbs. boneless beef chuck roast, trimmed and halved
- Salt and pepper
- Microwave onion, garlic, jalapeno, chipotle chiles, vegetable oil, tomato paste, chili powder, and cumin in a bowl, stirring occasionally, until vegetables are softened, about 5 minutes. Transfer to slow cooker.
- Stir in tomato sauce and brown sugar. Season beef with salt and pepper and add to slow cooker. Coat beef evenly with sauce mixture. Cover and cook until beef is tender, 9-11 hours on low or 5-7 hours on high.
- Transfer beef to large bowl, let cool slightly, then shred into bite-size pieces, discarding excess fat; cover to keep warm.
- Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
- Toss shredded beef with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful. Season with salt and pepper to taste. Filling can be refrigerated in airtight container for up to 3 days or frozen for up to 1 month. If frozen, let filling thaw completely before using.