Crockpot Chipotle Shredded Beef Tacos

Ingredients

• 2-3 lb chuck roast
• salt, pepper, and garlic powder, for seasoning
• 2 tbsp butter
• 1/2 tsp salt, each salt and pepper
• 1/2 tsp pepper, each salt and pepper
• 1 tsp cumin, each cumin and dried cilantro
• 1 tsp dried cilantro, each cumin and dried cilantro
• 2 tsp chili powder
• 1/4 tsp cayenne
• 1 whole onion, chopped
• 2 cup beef broth
• 1 tbsp minced garlic
• 4 oz green chiles
• 7 oz chipotle peppers in adobo sauce
• oil, for frying
• white corn tortillas
• Chihuahua cheese

Steps

1. Season the chuck roast with salt, pepper, and garlic powder.

2. Heat a skillet over medium high heat and add a couple tablespoons of butter.

3. Sear the roast on all sides.

   5 min

4. Put the seared chuck roast in a slow cooker. Season with salt, pepper, cumin, dried cilantro, chili powder, and cayenne.

5. Add the chopped onion, beef broth, minced garlic, green chiles, and chipotle peppers in adobo sauce. Stir everything together.

6. Cook on low for 7 to 8 hours.

   7 h 30 min

7. Once the meat is cooked, remove it from the crockpot, shred it with two forks, and discard any extra fat.

8. Carefully add the juices and chipotle peppers from the crockpot to a blender and blend the sauce together. Set aside.

9. Heat a skillet over medium heat and add some oil. Lay out tortillas and top with shredded cheese, then a spoonful of meat. Fold the tortillas over and cook on both sides until golden brown and crispy.

10. Lay the tacos on paper towels to absorb extra grease. Top with your favorite toppings and dip in the sauce.