Taco Tuesday: Chipotle Beef Shredded Tacos

Chipotle Beef Shredded Tacos

Let's "Taco" 'bout it!

Tacos can still be a tasty and healthy option for you to reach our daily protein intake!

Chipotle Beef Shredded Tacos

Section 1: Ingredients

• 2.5 – 3 lbs. beef chuck roast

• 1 Tbsp chipotle powder

• 1 Tbsp paprika

• ½ Tbsp dried oregano

• ½ Tbsp chili powder

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp cumin

• 1 tsp salt

• 1 tsp black pepper

• 5 garlic cloves, peeled & left whole

• 1 white onion, sliced

• 1 cup beef broth (reduced sodium)

• ¼ cup cilantro, chopped (leaves & stems are ok)

• ¼ cup water

• ¼ cup fresh orange juice

• 2 Tbsp lime juice

• 1 chipotle pepper in adobo, chopped

• Monterrey jack cheese, shredded

• Cilantro, chopped (for assembling the tacos)

• Corn tortillas

For the avocado cilantro lime sauce:

• 2 medium avocados

• 1 garlic clove

• ⅓ cup cilantro, roughly chopped (leaves & stems are ok)

• ¼ cup lime juice

• ¼ tsp garlic salt

Section 2: Directions

To make your avocado cilantro lime sauce:

1. Add all your sauce ingredients to a food processor and blend until smooth. Then keep your sauce stored in the refrigerator until your ready to serve.

To make the shredded beef:

1. Cut your onion into large slices and place them in the bottom of your crockpot. Then add your garlic, beef broth, water, orange juice, lime juice and chopped chipotle pepper to the pot.

2. Next cut your chuck roast into large chunks (about 3-4 inches) and mix your spices together. Then season the pieces with your spices and place them on top of the onions in the crockpot. Sprinkle ¼ cup of cilantro over the top then cover and cook on low for 6-8 hours. Once done, shred the beef using 2 large forks and set it aside.

To make your crispy tacos:

1. Preheat your oven to 425 degrees and line a large baking sheet with parchment paper.

2. Then lay your tortillas out on the pan and spray them with cooking spray. Flip them over and bake them for 2-3 minutes. (We need them just soft enough to fold over your filling.) Then take the pan out of the oven and layer each tortilla on one side with cheese, your shredded beef, cilantro and a little more cheese on top. Fold the other side of the tortilla over your filling and press down gently to make it “stick.”

3. Once all of your tacos are made, place the pan back in the oven and bake for 15-17 minutes or until the cheese has melted and your tortillas are crispy.

4. Serve immediately with your sauce and favorite taco toppings!

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