Chipotle Roast for Tacos & Sandwiches
Source of Recipe
BBR
Recipe Introduction
Posted by: HDMac *********This was delicious! Made burritos last night, (a little too much meat for me), so tonight I will try it with tacos & enchiladas. I can't wait! Marcia, thank-you, thank-you, thank-you! I did cheat just a little. I used only 2 chipotles & about 2/3 of the can of salsa verde, since it was marked very hot too. It was just the right amount of heat for me.*********Beware - this is spicy, but is an excellent shredded beef for tacos, sandwiches or enchiladas
List of Ingredients
3 lbs chuck roast , trimmed of visible fat
1 teaspoon salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons cumin
3 chipotle chiles in adobo , chopped
1 (4 ounces) can green chilies
1 (7 ounces) can salsa verde
1 cup sliced onion
3 teaspoons minced garlic
1 cup beef broth Recipe
1. Place chuck roast in large crockpot and sprinkle with the salt and pepper, chili powder and cumin.
2. Add the remaining ingredients and simmer on high for 5 hours or on low for 7-8 hours.
3. Shred the meat with a fork and simmer on high for additonal 10-15 minutes.
4. Serve in enchiladas, tacos or on crusty rolls with the juice for dipping.
6-8 servings
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