Chipotle Shredded Beef For Tacos Or Burritos Recipes

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CHIPOTLE SHREDDED BEEF



Chipotle Shredded Beef image

This beef is delicious whether you serve it all rolled up in a tortilla, with corn salsa in a burrito, in a bun or over rice or mashed potatoes. So many options! -Darcy Williams, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 10 servings.

Number Of Ingredients 15

1 teaspoon canola oil
1 small onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1/4 cup cider vinegar
1/4 cup chopped chipotle peppers in adobo sauce plus 2 teaspoons sauce
6 garlic cloves, minced
2 tablespoons brown sugar
2 bay leaves
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1 boneless beef chuck roast (2-1/2 pounds)
5 cups cooked brown rice
Shredded reduced-fat cheddar cheese and reduced-fat sour cream, optional

Steps:

  • In a large skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened., Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender., Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve with rice. If desired, top with cheese and sour cream. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

CROCK POT CHIPOTLE SHREDDED BEEF



Crock Pot Chipotle Shredded Beef image

This recipe is adapted from the Gooseberry Patch 303 Simple & Satisfying Recipes cookbook.

Provided by Liz Kelsay

Time 8h5m

Number Of Ingredients 10

2-3 pound beef chuck roast
1 14 ounce can diced tomatoes
1 7 ounce can chipotle peppers in adobo sauce
1 4 ounce can diced green chiles
1 medium onion (chopped)
1 teaspoon minced garlic
2 Tablespoons Chili powder
1 teaspoon ground cumin
2 cups beef broth
salt and pepper to taste

Steps:

  • Place roast in a slow cooker.
  • Top with remaining ingredients
  • Cover and cook on low for 8 hours.
  • Discard the peppers.
  • With two forks, shred roast in slow cooker; stir well.
  • Serve into warmed tortillas or burrito bowl style with desired garnishes.

CHIPOTLE SHREDDED BEEF FOR TACOS OR BURRITOS



Chipotle Shredded Beef for Tacos or Burritos image

A crockpot can really be so useful for the busy cook and I've always said that all you need is a handful of reliable slow cooker recipes to get you past your most busy times. Besides, think of the money that would be spent on take-out. This particular dish produces a good homemade meal and perhaps better than a restaurant. Here are a variety of accompaniments: flour tortillas or taco shells, lettuce, tomato, onion, avocado, cheese, lime, cilantro or pico de gallo. One from My Kitchen Addition blog with slight modifications.

Provided by gailanng

Categories     Roast Beef

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 -2 tablespoon olive oil
2 lbs boneless beef chuck
1 teaspoon chili powder (chipotle or ancho works well)
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
salt
1 cup beef stock
1 tablespoon tomato paste
1 chipotle chile in adobo, minced (adding a little of the sauce)
1/2 large onion, diced
3 garlic cloves, minced

Steps:

  • Heat the olive oil in a large, heavy skillet over medium-high heat. Meanwhile, combine the chili powder, cumin. smoked paprika and salt in a small bowl.
  • Rub the spice mix into the beef, covering each side evenly. Once the oil is hot, place the beef in the skillet and sear on each side. Do NOT MOVE the meat while it cooks for 2-3 minutes on each side.
  • Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.
  • Add the diced onion and minced garlic on top of the seared beef in the slow cooker. Pour the pan sauce over the onions, garlic and beef. Cover and cook on low for 6-8 hours or high for 3-4 hours until fork tender.
  • Remove the beef from the slow cooker and shred with two forks. Use a slotted spoon to remove the onions from the slow cooker and mix into the shredded beef.

CHIPOTLE BEEF BARBACOA RECIPE



Chipotle Beef Barbacoa Recipe image

Easy Beef Barbacoa Recipe for tacos, burgers and burritos

Provided by Laura

Categories     Main Course

Time 5h10m

Number Of Ingredients 13

3 pounds beef chuck roast
1 tablespoon cooking oil
1/2 white onion (chopped)
2 cloves garlic (minced)
2 teaspoons ground cumin
2 teaspoons dried oregano
4 chipotle peppers in adobo sauce (deseeded and finely chopped)
1/2 cup beef broth
2 tablespoons apple cider vinegar
1/4 cup lime juice
1/4 cup cilantro (chopped)
2 bay leaves
salt and ground black pepper (to taste)

Steps:

  • Cut the beef into 3-inch pieces. Season with salt and pepper. Brown the meat on all four sides in cooking oil on the stovetop. Remove meat.
  • Add the onions to the pot. Cook for 3-4 minutes. Add the garlic, cumin and oregano. Stir and cook for one minute.
  • Add the chipotle peppers, beef broth, vinegar, lime juice and cilantro. Stir well to combine.
  • Return the meat to the pan. Cover and cook over low heat for 6 hours. Meat is done when it can easily be shredded with a fork. Remove it from the pot and shred it, then combine it with as much of the sauce as you prefer.
  • Serve in tacos, burritos, or any other dish you like.

Nutrition Facts : Calories 338 kcal, Carbohydrate 3 g, Protein 33 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 291 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SPICY CHIPOTLE SHREDDED BEEF FOR BURRITOS OR TACOS



Spicy Chipotle Shredded Beef for Burritos or Tacos image

Prepared in a pressure cooker (or not), this meat comes out fork tender. It is SPICY, so don't be afraid to cut back on the chipotles. YUM!!!!!!!!!!!!!

Provided by Love to Eat

Categories     Roast Beef

Time 1h10m

Yield 6 burritos, 4-6 serving(s)

Number Of Ingredients 12

2 -3 lbs beef roast (the pot roast cut)
1 onion (peeled quartered)
1 green pepper (seeded quartered)
5 -6 chipotle peppers, they are SPICY so adjust down if you dont like too much spice (canned in adobo)
1 cup fresh cilantro, rough chopped
5 -6 garlic cloves, smashed with edge of knife to peel
2 -3 teaspoons cumin, to your taste
2 -3 teaspoons oregano, to your taste
1 cup water
2 -3 teaspoons salt
2 -3 teaspoons pepper
2 -3 tablespoons olive oil

Steps:

  • Liberally salt and pepper roast then brown on all sides 5-8 minutes using olive oil in the bottom of the pressure cooker pan.
  • While the meat is browning chop onions, green peppers, cilantro, and get garlic peeled/smashed.
  • Remove roast onto platter. Drain excess fat/oil from pan. Put grate in bottom of the pressure cooker (don't worry if you dont have a grate), add meat, onions, green peppers, garlic, cilantro and chipotles. Season all with cumin and oregano to taste, add 1 cup of water. ** If no Pressure cooker don't worry, cover meat with water and simmer for 1 1/2 - 2 hours till tender.**.
  • Close pressure cooker, bring to pressure, then reduce heat and cook at 15psi for 1 hour, let cooker cool down naturally.
  • Remove meat from cooker to rest for 5 minutes, discard veggies (or if you prefer extra SPICY shred them up with the meat). Reserve a small amount of the liquid in pan.
  • Shred meat with two forks (discard any fat/gristle), return to reserved liquid and keep warm on low heat until ready to use in burritos or tacos with your favorite fillings.
  • ENJOY!

CHIPOTLE SHREDDED BEEF



Chipotle Shredded Beef image

Slow cooked chuck roast, in tomatoes, with chipotles and tons of spices to give it a big flavor punch. Chipotle Shredded Beef is great in tacos, burritos, on salads and more!

Provided by Ashley Pelaez Walker

Categories     Main Course

Time 8h10m

Number Of Ingredients 10

3-4 lbs Chuck Roast
1 14oz can Fire Roasted Tomatoes
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1 teaspoon Garlic Powder
1 teaspoon Cumin
2 teaspoons Chili Powder
1 teaspoon Oregano (dried)
2 Bay Leaves
2 Chipotles in Adobo

Steps:

  • In the bowl of a slow cooker, add all ingredients and mix well to ensure even distrubtion of seasonings.
  • Cover and cook on low for 6-8 hours or high for 4-6 hours.
  • Once the beef is finished cooking, remove it from the slow cooker and shred. Add shredded beef back to the slow cooker and toss to coat in the juices.

Nutrition Facts : Calories 418 kcal, Carbohydrate 2 g, Protein 44 g, Fat 26 g, SaturatedFat 11 g, TransFat 2 g, Cholesterol 156 mg, Sodium 647 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PIONEER WOMAN SHREDDED BEEF TACOS



Pioneer Woman Shredded Beef Tacos image

This Pioneer Woman Shredded Beef Tacos recipe is the only beef recipe you will ever need! It's unbelievably tender and rich in flavor, and made with simple ingredients! It is so easy to prepare, so versatile, and freezer-friendly! Cook it once and use it for a variety of meals throughout the week! This flavorful recipe is sure to become a family favorite!

Provided by Mohamed Shili

Categories     Main

Time 3h45m

Number Of Ingredients 15

1 (3-4 pound) Boneless Beef Chuck Roast - trimmed of excess fat & cut into 3-inch pieces
1 tbs each: Cumin, Mexican Oregano & Smoked Paprika
1 tsp each: Chili Powder, Onion Powder, Garlic Powder & Coriander
Kosher Salt & Ground Black Pepper - to taste
2 tbs Neutral Oil (vegetable or canola) - DIVIDED
1 large Yellow Onion - peeled & medium dice
4-6 cloves Garlic - peeled & minced
2 tbs Tomato Paste
2-7 Chipotle Peppers in Adobo Sauce (plus 1 tbs sauce) - peppers roughly chopped; keep peppers and
sauce separate
1/3 Cup Fresh Lime Juice (about 2 large limes)
1 ¼ Cup Beef Stock
¾ Cup Picante Sauce (salsa)
1 Bay Leaf (Mexican bay leaf or regular bay leaf)
Fresh Cilantro, Lime Wedges, Warm Corn Tortillas, Pico de Gallo, Crumbled Cotija, Guacamole, Sour Cream

Steps:

  • Combine seasoning blend: Put all the ingredients for the spice mix in a small bowl - paprika, cumin, oregano, chili powder, onion powder, garlic powder, and coriander. Add 1 1/4 teaspoons salt and 1/2 teaspoon black pepper. Stir well to combine.
  • Season beef: Put the beef on a clean surface. Sprinkle two tablespoons of the seasoning blend over the beef. Work the spices into the meat with your hands.
  • Sear beef: In a Dutch oven or large heavy-bottomed pot, heat 1 1/2 tablespoons oil over medium-high heat. Add meat (in batches if necessary) and brown on all sides, about 8 minutes. Add more oil if necessary if browning meat in batches. Remove to a plate.
  • Sauté vegetables: As soon as the pot is now empty, reduce the heat to medium and add the remaining 1 1/2 tablespoons of oil, followed by the onions. Season the onions with a pinch of pepper and a pinch of salt. Sauté, stirring occasionally, for about 3 minutes. Stir in garlic and the remaining seasoning blend. Cook, stirring constantly, for about 30 seconds before it becomes fragrant. Then add the tomato paste and chopped chipotles. Stir constantly until the paste is caramelized, about 1-2 minutes.
  • Deglaze + add beef: Deglaze the pan with lime juice. Cook, scraping up any browned bits at the bottom, then add the adobo sauce, the stock, the Picante sauce, and the bay leaf. Mix well, and then add the seared beef, along with any accumulated juices, to the pot.
  • Cover + cook: Bring the contents to a simmer. Cover the pot and reduce the heat to low. Simmer covered for 3 - 3 1/2 hours, or until the meat becomes tender and falls apart. You should stir the beef every hour to achieve the best results.
  • Shred beef: Turn off the heat in the pot. Remove the bay leaf with tongs and discard it. Shred the beef with two forks (you can also remove the beef to a cutting board, shred it, and return it to the pot.)
  • Gently simmer to warm: Reduce the heat to low and gently simmer the meat for about 10-15 minutes.
  • Serve: To serve, place beef in a serving dish and top with cilantro. Serve with lime wedges.
  • For tacos: Add shredded cheese to warmed corn tortillas and top with shredded beef; garnish with chopped veggies, pico de gallo, fresh cilantro, guacamole, or sour cream.

Nutrition Facts : Calories 184 cal

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