Smoky Shredded Chipotle Beef Filling Recipes

SLOW COOKER CHIPOTLE BEEF

Steps:

• Place roast in a lightly greased slow cooker. Add the onion, garlic, chipotles, oregano, cumin, bay leaves and salt and pepper. Cover and cook on low for 7-8 hours, or until beef is very tender.
• Transfer the beef to a medium bowl and shred with 2 forks. Strain the cooking liquid through a fine mesh strainer into the bowl. Toss liquid with beef to combine.
• Prepare the slaw about 30 minutes before serving by combining all of the ingredients in a medium bowl and mixing well.
• Serve shredded beef in warm tortillas with cilantro lime slaw.

CROCK POT CHIPOTLE SHREDDED BEEF

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.

SLOW-COOKER CHIPOTLE BEEF CARNITAS

Steps:

• Mix the first nine ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover and store remaining mixture in a cool, dry place for up to 1 year., Place onions and peppers in a 4-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer meat and drippings to slow cooker. Top with salsa. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.

INSTANT POT BEEF TACOS

Steps:

• Add the healthy fat of your choice to the Instant Pot and press "Sauté." When the fat has melted, add two pieces of the chuck roast, season with ½ teaspoon of the salt and brown on each side, about 3 minutes per side. Remove the browned meat to a plate and set aside.
• Add the remaining two pieces of chuck roast, season with ½ teaspoon of the salt and brown on each side, about 3 minutes per side. Remove the browned meat and add to the plate with the other browned meat. Add the chorizo and onion to the Instant Pot, sautéing for 3 minutes, stirring occasionally, then add the garlic and continue to sauté for 1 minute, stirring occasionally. Press the "Keep Warm/Cancel" button.
• Put the broth, tomatoes, honey, chipotle chiles, coriander, oregano and cumin in a blender. Blend on low speed for a few seconds, just until combined.
• Transfer the browned chuck roast to the Instant Pot and cover with the sauce from the blender. Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the "Meat/Stew" button and set for 75 minutes.
• When the Instant Pot is done and beeps, press "Keep Warm/Cancel." Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, open the steam-release valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.
• Transfer the chuck roast chunks to a large plate and shred the meat using the tines of two forks. Return the shredded meat to the Instant Pot, and stir to coat the meat in the sauce. Serve immediately in your favourite taco tortillas, or serve the meat in burritos, on top of nachos, on top of rice, in burrito bowls, etc. Garnish with the toppings of your choice.

15 EASY CHIPOTLE COPYCATS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Chipotle favorite in 30 minutes or less!

SMOKY BEEF TACOS

Steps:

• Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper.
• Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.
• Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.

CHIPOTLE SHREDDED BEEF

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.

CHIPOTLE SHREDDED BEEF FOR TACOS OR BURRITOS

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.

SMOKY SHREDDED CHIPOTLE BEEF FILLING

Steps:

• Microwave onion, chili powder, chipotles, oil, garlic, jalapeno, tomato paste, and cumin in a bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker.
• Stir tomato sauce, sugar, and liquid smoke into slow cooker.
• Season beef with salt and pepper, add to slow cooker, and coat evenly with sauce mixture.
• Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
• Transfer beef to large bowl, let cool slightly, then shred into bite-size pieces, discarding excess fat; cover to keep warm.
• Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
• Toss shredded beef with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful.
• Season with salt and pepper to taste.
• **Filling can be refrigerated in airtight container for up to 3 days or frozen for up to 1 month.
• If frozen, let filling thaw completely before using.