Chipotle Beef Tacos
Easily transform a beef pot roast into flavorful, shredded beef that's ideal for use in tacos (or burritos) by simmering it long and slow in a simple mixture of beef broth, a jar of chipotle salsa and goodly amount of minced garlic.
2 1/2 pounds boneless beef chuck pot roast (arm, shoulder or blade)
2 teaspoons olive oil
1 (14 to 14.5-ounce) can beef broth
2 tablespoons minced garlic
1 (16-ounce) jar chipotle salsa
3 tablespoons chopped fresh cilantro
Flour or corn tortillas, warmed
- Preheat oil in stockpot over medium heat until hot; brown beef pot roast. Sprinkle with salt and pepper.
- 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.
- Remove pot roast; cool slightly. Skim fat; reserve cooking liquid. Shred pot roast with 2 forks.
- 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 warm tortillas.
Makes 6 servings.
Recipe and photograph courtesy of The Beef Checkoff.