If you have been following along or you know me, you know I love tacos! This is another one of my favorite rotations for Taco Tuesday! It is very flavorful and I love that the spice level can be adjusted based on your preference. I will give a warning – this dish is more on the spicy side because of the chipotle peppers. In addition to the beef, I top the tacos with my homemade guacamole, cojita cheese, and fresh lime!
Details
8 servings
30 minutes
6 – 8 hours
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Ingredients
2-3 lb beef roast (rump roast, chuck roast, shoulder roast are all good choices)
2 cups chicken stock
1 dried habanero & 1 dried chipotle pepper
1/2 onion, chopped
2 tbsp garlic
1 small can chipotle peppers in adobo sauce
1 tbsp dried oregano
1 tsp cumin
salt and pepper
16 tortillas
sour cream
cojita cheese
guacamole (see my homemade recipe here!)
Directions
- Boil chicken stock in a small saucepan. Add dried peppers, cover and simmer for 30 minutes to rehydrate peppers.
- Place beef in slow cooker or instant pot. Season with salt and pepper.
- In a food processor add chopped onion, garlic, can of chipotle peppers, cumin, oregano, and rehydrated peppers with chicken stock. Pulse to create a sauce. Pour sauce over beef.
- Cover slow cooker or instant pot and cook on low for 6-8 hours.
- When done cooking, shred beef and return beef to sauce/juices.
- To build tacos: lay tortillas on plate and top with a spoonful of guacamole, shredded beef, sour cream, cojita, and a squeeze of lime.
- Enjoy!
