Chipotle Beef Tacos

Slow cooked chipotle beef tacos with a crisp honey lime slaw are perfect tacos, for any day!
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Course: Main Course
Cuisine: Tacos
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 10 servings
Author: Jaida

Ingredients

  • 1 boneless beef chuck roast, about 3 pounds, trimmed of fat
  • 3 Tbsp chipotle chiles in adobo, chopped
  • 1/2 cup ketchup
  • 8 garlic cloves, chopped
  • 2 tsp dried oregano
  • 2 tsp salt, plus more to taste
  • 1/4 tsp pepper, plus more to taste
  • 10+ Tortillas (quantity will depend on size)
  • sour cream for topping, if desired
  • cilantro leaves, for garnish (optional)

For the Honey-Lime Broccoli Slaw

  • 2 Tbsp mayo or miracle whip
  • 2 Tbsp sour cream or plain Greek yogurt
  • 3 Tbsp honey
  • 2 Tbsp lime juice
  • 2 Tbsp cilantro, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 cups broccoli slaw*

Instructions

Stove-top directions:

  • Preheat oven to 350 degrees F. Cut beef into 3 inch cubes and season with salt and pepper on all sides.
  • Heat a small amount olive oil in a Dutch oven or very large skillet and sear beef well on all sides.
  • In a medium bowl, stir together chiles, ketchup, 1 cup water, garlic, oregano, salt, and pepper. Pour mixture over beef in Dutch oven and cover.
  • Cook for 30 minutes, then remove from oven, remove lid and flip the pieces of beef. Return to the oven (uncovered) and cook an additional 1 ½ hours, turning meat about every 30 minutes.
  • Remove from oven and shred beef with two forks, or in a stand mixer using the paddle attachment, then return to the cooking liquid, if desired. 

Slow Cooker directions:

  • Heat a small amount olive oil in a Dutch oven or very large skillet. Season beef with salt and pepper, and sear beef well on both sides. Transfer to a slow cooker. 
  • In a medium bowl,combine chiles, ketchup, 1 cup water, garlic, oregano, salt, and pepper. Pour over beef and cook for 4 hours on high OR 7-8 hours on low, until fork tender and easy to shred with a fork. 
  • Shred in the slow cooker with a fork, or remove and shred in a stand mixer using the paddle attachment, and return to the slow cooker to mix with the cooking liquid, if desired. 

To assemble:

  • Warm tortillas and top with sour cream (if using), shredded beef, and broccoli slaw and cilantro, if desired.  

Notes

*You can use regular slaw if you prefer, I just feel like broccoli slaw holds up better to the sauce.
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