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Chipotle Shredded Beef Tacos

Russ Myers


Chipotle Shredded Beef Tacos...They are so good. The meat has the smokey spicy flavor of chipotles and cumin...actually the meat would be good in a ton of other tamales...enchiladas...on a bun...or just served over rice.

Now this really isn't a quick throw together meal, but most of the cooking time is hands off...but it's worth the effort.

★★★★★ 1 vote
6 Servings
15 Min
3 Hr
Stove Top


boneless beef shoulder roast (2-1/2 lbs.)
2 tsp
olive oil
1 can(s)
(14 to 14-1/2 oz.) beef broth
2 Tbsp
minced garlic
1 jar(s)
(16 oz.) chipotle salsa
3 Tbsp
chopped fresh cilantro
flour tortillas, warmed


1Heat oil in stockpot over medium heat until hot; brown beef pot roast. Sprinkle with salt and pepper.
2Add broth and garlic; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender.
3Remove pot roast; cool slightly. Skim fat; reserve cooking liquid. Shred pot roast with 2 forks.
4Combine beef and salsa in saucepan. Cook and stir over medium heat 8 to 10 minutes, adding cooking liquid as needed to keep beef moist. Add cilantro. Serve with tortillas.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican