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Smoky Chipotle Shredded Beef Tacos

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

My sister-in-law made these for our family when we vacationed together and I have made them at least once a month ever since! The beef is deliciously tender and smoky.

Ingredients

  • 3 pounds Boneless Beef Chuck Roast
  • 2 Tablespoons Canned Chipotle Chilies In Adobo
  • ½ cups Ketchup
  • 1 cup Water
  • 8 cloves Garlic, Chopped
  • 2 teaspoons Oregano
  • 2 teaspoons Salt
  • ¼ teaspoons Pepper
  • 16 whole Flour Tortillas

Preparation

1. Preheat oven to 350 F. In a heavy pot with a tight-fitting lid, stir together chilis (whole if you want it less spicy, chopped if you prefer it spicier), ketchup, water, garlic, oregano, salt and pepper.

2. Cut beef into pieces, trimming the fat. Add to the pot and turn to coat. Cover and bring to a boil, then transfer the pot to the oven. Bake, covered, until beef is fork tender, about 2 ½ to 3 hours.

3. Transfer beef to a bowl. With a large spoon, skim off and discard the fat from the liquid. Shred beef with two forks and moisten with cooking liquid.

The shredded beef should be served on warmed flour tortillas with Monterey jack cheese, fresh chopped tomatoes, sliced avocado and sour cream.

3 Comments

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colourshift on 5.12.2011

I’m goin in…. will be making this in a few…but slow cooker, instead.

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on 11.8.2009

I made this tonight. Not nearly enough water for my oven. Burned at 3 hours. Hurr. So disappointing. I was really looking forward to this yummy recipe.

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Renee on 9.30.2009

This recipe sounds wonderful!! Can’t wait to prepare it!

One Review

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colourshift on 5.17.2011

Well, first off, I deviated. Not a lot, but some.

I’m not a ketchup girl. Never could get used to the stuff, so instead of ketchup, I improvised with a tablespoon of tomato paste, and threw in some diced red and yellow bell peppers I had in the freezer.

Then…added a little red wine and water, instead of straight water.

Didn’t stop at one chili (half recipe, there’s only two of us) – oh no, I had to go whole hog and add three.

Browned the meat first.

And didn’t use a dutch oven at all. Hello slow cooker. Threw it on high for 2-3 hours…nope, not done enough. Tossed it down to low, tasted it…wondered if I was a little too happy with the chilis – and waved at it good night.

Woke up to heavenly beef.
The chili’s mellowed out, but still had a bite.

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