Description
This Crockpot Chipotle Beef Tacos recipe features tender, slow-cooked chuck roast simmered with aromatic spices, chipotle peppers, and green chiles to create a smoky, flavorful filling. The shredded beef is then crisped in a skillet inside cheese-topped tortillas, delivering a perfect balance of smoky heat and gooey cheese. Ideal for a comforting and satisfying taco night at home.
Ingredients
Units
Scale
Beef and Seasoning
- 2-3 lb chuck roast
- Salt, pepper, and garlic powder (for initial 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
Vegetables and Aromatics
- 1 onion, chopped
- 1 tbsp minced garlic
- 4 oz green chiles
Liquids and Sauces
- 2 cups beef broth
- 7 oz chipotle peppers in adobo sauce
Additional
- 2 tbsp butter (for searing)
- Oil for frying tortillas
- White corn tortillas
- Chihuahua cheese, shredded
Instructions
- Season and Sear the Beef: Start by seasoning the chuck roast generously with salt, pepper, and garlic powder. Heat a skillet over medium-high heat and melt 2 tablespoons of butter. Sear the roast on all sides until browned to lock in the flavor.
- Prepare Slow Cooker Mixture: Place the seared chuck roast into the slow cooker. Add the remaining salt, pepper, cumin, dried cilantro, chili powder, and cayenne. Then add the chopped onion, beef broth, minced garlic, green chiles, and chipotle peppers in adobo sauce. Stir gently to combine all ingredients.
- Slow Cook the Beef: Cover and cook on low for 7 to 8 hours until the beef is very tender and easily shredded with forks.
- Shred the Beef: Remove the cooked roast from the crockpot. Using two forks, shred the meat, discarding any excess fat.
- Blend the Sauce: Carefully pour some of the cooking juices and chipotle peppers from the crockpot into a blender. Blend until smooth and set this smoky chipotle sauce aside for dipping.
- Assemble and Fry Tacos: Heat a skillet over medium heat and add oil for frying. Lay out the tortillas, sprinkle shredded Chihuahua cheese onto each, then add a spoonful of shredded beef. Fold the tortillas over and fry on both sides until golden brown and crispy.
- Drain and Serve: Transfer the fried tacos onto paper towels to absorb any excess oil. Serve warm, topped with your favorite garnishes and dip generously in the blended chipotle sauce. Enjoy your smoky, cheesy tacos!
Notes
- For extra spice, add more chipotle peppers in adobo sauce or cayenne pepper according to taste.
- White corn tortillas are ideal for authentic flavor but flour tortillas can be used as an alternative.
- Chihuahua cheese melts well but Monterey jack or mozzarella can also be substituted.
- Make sure to shred the meat carefully to avoid large chunks for easier folding in tacos.
- The blend of slow cooking and skillet frying gives these tacos both tenderness and crispy texture.
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.1g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
