Crockpot Chipotle Beef Tacos are a delicious dinner recipe perfect for switching up your Taco Tuesday meal!

These tacos are made with a Chuck roast, taco seasoning, garlic, green chiles, chipotle peppers in adobo sauce, onions, and beef broth.

The tacos can be topped with any of your favorite toppings, but I like them with fresh lime, sour cream, and the chipotle sauce from the crockpot.

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Ingridients

2-3 lb chuck roast
Salt, pepper, and garlic powder
2 tbsp of butter
1/2 tsp each salt and pepper
1 tsp each cumin and dried cilantro
2 tsp chili powder
1/4 tsp cayenne
1 onion, chopped
2 cups of beef broth
1 tbsp minced garlic
4 oz green chiles
7 oz chipotle peppers in adobo sauce
Oil for frying
White corn tortillas
Chihuahua cheese

Make Chipotle Shredded Beef

To start making this recipe, heat a large skillet over medium high heat. Add a couple of tbsp of butter to the skillet. Once the butter is melted, season the roast with salt, pepper, and garlic powder on all sides. I don’t use exact measurements for this step.

Next, sear the roast on all sides.

Put the chuck roast in a slow cooker. Season with salt, pepper, cumin, dried cilantro, chili powder, and cayenne. I like using this blend of seasonings, but you could use a taco seasoning packet instead.

Next, add the chopped onion, beef broth, minced garlic, green chiles, and chipotle peppers in adobo sauce.

Stir everything together. Cover and cook on low for 7 or 8 hours.

Once the meat is cooked, remove it from the crockpot, shred it with two forks, and discard any of the extra fat.

Carefully add the juices and chipotle peppers from the crockpot to a blender. Blend the sauce together and set aside.

Add a little bit of the sauce to the shredded meat reserving the rest for dipping.

Build the Tacos

To make the Chipotle Beef Tacos, heat a large skillet over medium heat and add some oil to the skillet. I used canola oil, but any oil you like cooking with should be fine.

Lay out a few of the tortillas and top them with shredded cheese. Top each one with a spoonful of the meat. Fold the tortillas over and cook on both sides until golden brown and crispy.

Work in small batches making a few tacos at a time. Add more oil as needed to keep the tortillas frying up nicely.

As the tacos are made, lay the tacos out on paper towels to absorb any extra grease.

Serve Chipotle Beef Tacos

Once the tacos are all nice and crispy, it’s time to eat! Top the tacos with your favorite toppings and dip in the chipotle sauce!

I prefer mine with the chipotle sauce, sour cream, and fresh lime juice. I like serving these with Spanish rice, but they’d also be good with homemade Pomegranate Guacamole, Pico de Gallo, or chips and queso.

If you have shredded beef leftover it reheats pretty well. If storing it in the refrigerator I would add a little bit more of the chipotle sauce to keep the meat from getting dry.

Shredded beef like this also freezes and reheats really well. If you have a Vacuum Sealer, that would be recommended for freezing. If you don’t have a vacuum Sealer, you could use an air tight container or freezer bags.

I’ve found that the tacos that are already made usually reheat pretty well in the air fryer as long as you don’t over cook them. I’d reheat them at 350 degrees for a few minutes at a time until the cheese is hot!

Tips and Frequently Asked Questions

Cooking the roast on low for 7-8 hours is ideal. I used a Chuck roast for this recipe, but any roast should work.
I like the blend of seasoning I used, but you could use a taco seasoning packet instead if you prefer.
I like using white corn tortillas for this recipe.
The Chihuahua cheese is so good in these tacos. I recommend it if you can find it in your local grocery store. If you can’t find the Chihuahua cheese, shredded Monterey Jack cheese would be a good replacement.
Be careful when blending the juices and chipotle peppers from the crockpot since the liquid is hot.
Work in batches making a few tacos at a time. As tacos are finished cooking, lay them out on paper towels to drain any extra oil.
The shredded beef reheats well if you have quite a bit left over. You can freeze the meat or keep it in the refrigerator for a couple of days. The made tacos reheat pretty well in an air fryer.

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