We have made Shredded Beef Tacos many times over the years. I have never been brave enough to try chipotle peppers in adobo before, I thought they would be extremely spicy. They sure do have a nice kick to them, but nothing like I had imagined. Our Taco Tuesday this week was kicked up 50 notches with the addition of one very common flavor bomb. Just wait til you try our Chipotle Lime Shredded Beef Tacos. Your taste buds will thank me!
Chipotle Lime Shredded Beef Tacos
Those of you that have been here before may know that my husband has a slight addiction to tacos. I’m talking he would eat tacos 6 nights a week for dinner if I would allow it kind of addiction. Personally, I am not as big a fan as he is, so when it is time for Taco Tuesday (or Friday, or Sunday) finding new and exciting ways to make the common taco more pleasing for everyone is exciting to me.
We have used LA MORENA® Whole Jalapeños for ever now. The hubs loves anything spicy and pickled, so they are always on the shopping list when we create our meal plan for the week/month. LA MORENA® Chipotle Peppers in Adobo is a new ingredient for me. At first, I was slightly intimidated by the peppers. Now that I have cooked with them, I don’t think I can ever go back to boring tacos again.
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Great quality ingredients are so important to a good recipe. LA MORENA® continues to provide the highest quality traditional flavors it has for over 35 years. A quality product deserves quality produce don’t you think? We took a trip to our local Giant Eagle store and our famous flea market/produce vendor for the additional ingredients. Be sure to follow Daily DIY Life on Instagram to see where LA MORENA® is taking us! (hint hint.. If you are a lover of flea markets like me, you will have over 5 MILES to love on our adventure!)
Let’s talk tacos, shall we? Do you have a preference? Beef? Chicken? Flour tortillas? Corn tortillas? We are a house divided that’s for sure. The hubs isn’t a fan of chicken, so it is beef for him, no exceptions! I prefer chicken or shrimp, and the teens will eat what ever we decide to put in front of them! Where do teen age boys put it all? I really think they would eat cardboard if you throw enough ketchup on it and call it a taco!
For this recipe, we decided to go with a good old fashioned chuck roast beef. All beef all the way. If you try this recipe and enjoy it as much as we did, drop your thoughts in the comments below. I would love to hear what you loved, or even what you would change if there is something that needs changing. Now, on to the recipe!
Chipotle Lime Shredded Beef Tacos In The Crockpot!
*Printable recipe card available at the bottom of this post!
Ingredients:
- 2-4 lb. Beef roast cut into cubes
- 1Tbs. vegetable oil (you can also use a vegetable oil substitute)
- 2 – 4 LA MORENA® Chipotle Peppers in Adobo (7oz jar) diced – more chipotle peppers = more heat/remove the seeds for a more mild flavor
- 1 14 oz. can beef broth
- zest and juice of 1 lime
- 1/2 Cup honey
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 Tablespoon cumin
- 1 Tablespoon oregano
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
Directions:
Sear the meat in the vegetable oil on all sides. Once browned place the meat into your crockpot.
Add the chopped LA MORENA® Chipotle Peppers in Adobo, beef broth, lime juice, lime zest, honey and spices to the crockpot.
Cover and cook on low 6 to 8 hours depending on the size/cut of meat. Cheaper meats with more fat will take longer to become tender enough to pull apart. (2 lb. chuck roast with most of the fat removed took 5 hours in my crockpot)
Once the meat is tender enough, transfer to a plate or cutting board. Using 2 forks or your hands if it is cool enough, shred the meat.
Serve on a fried tortilla with your favorite taco garnish. We used avocado, cilantro, and queso fresco. Simple and delicious!
You can see the pieces of the chipotle peppers all throughout the meat. We used 2 whole peppers that we seeded then diced before adding to the crockpot. Most of the heat is in the seeds on a jalapeno, and since chipotle in adobo peppers are actually jalapeno peppers that have been smoked, dried and canned. So, if you are not a fan of the heat, be sure to remove the seeds. Leave the seeds and add more peppers to the crockpot if you want more of a kick.
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Chipotle Lime Shredded Beef Tacos In The Crockpot
Ingredients
- 2-4 lb. Beef roast cut into cubes
- 1 Tbs. vegetable oil
- 2 - 4 LA MORENA® Chipotle Peppers in Adobo 7oz jar diced - more chipotle peppers = more heat/remove the seeds for a more mild flavor
- 1 14 oz. can beef broth
- zest and juice of 1 lime
- 1/2 Cup honey
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 Tablespoon cumin
- 1 Tablespoon oregano
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
Instructions
- Sear the meat in the vegetable oil on all sides. Once browned place the meat into your crockpot.
- Add the chopped LA MORENA® Chipotle Peppers in Adobo, beef broth, lime juice, lime zest, honey and spices to the crockpot.
- Cover and cook on low 6 to 8 hours depending on the size/cut of meat. Cheaper meats with more fat will take longer to become tender enough to pull apart. (2 lb. chuck roast with most of the fat removed took 5 hours in my crockpot)
- Once the meat is tender enough, transfer to a plate or cutting board. Using 2 forks or your hands if it is cool enough, shred the meat.
- Serve on a fried tortilla with your favorite taco garnish. We used avocado, cilantro, and queso fresco. Simple and delicious!
Nutrition
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They look super yummy, Heather! We love tacos and will have to try this recipe for sure!
I just made Tacos this week. I don’t like hot spicy food but the family does. The way you describe this dish, I want to make it which is huge, plus it’s a crock pot dish so I love that.
Wow these tacos look super yummy. This is a recipe I will definitely have to try. Thanks so much for sharing.