Smoky Beef Tacos

8 Servings
Beef Mexican
Winter Fall Slow cook Bake One-Pot Freeze-It Potluck Party Company Main Dish Beef Mexican

2 to 3 tablespoons chopped canned chipotle les in
1/2 cup chup
8 cloves lic chopped
8 cloves lic chopped
2 teaspoons dried gano
Coarse salt and und pepper
1 boneless f chuck roast (about 3 pounds), excess fat trimmed
16 corn tillas (6-inch), lightly toasted
Avocado- Onion Relish see recipes
Corn and ato Salsa see Recipes
antro Live Creama see Recipes

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.


VIEW THE RECEIPT