Beef

Smoky Beef Taco Meat

Posted by slocooking on

I can take no credit for this recipe as it was given to me by my sister and I’m not sure where she got this recipe for smoky beef taco meat. This is made with chipotle chiles in adobo sauce. Be warned it is spicy – so serve it with plenty of sour cream. I of course have to use vegan sour cream due to my food allergies, but that’s part you don’t want to forget!

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chipotle beef

Smoky Beef Taco Meat

3 lbs boneless beef chuck roast, trimmed of fat, cut into 4 even pieces
2-3 tbsp chopped chipotle chiles in adobo, from a can (there will be left over, you can freeze)
½ cup ketchup
1 cup water
8 cloves garlic, chopped
2 tsp dried Mexican oregano
2 tsp kosher salt
¼ tsp ground black pepper
Corn tortillas, sour cream, lime wedges, chile verde sauce to serve

Pre-heat oven to 350’F
In a heavy bottom Dutch oven, stir together chiles, ketchup, water, garlic, oregano, salt & pepper
Add beef to pot, turn and coat all sides with spice mixture in pot
Cover pot and bring to boil over medium heat
After it comes to a boil, remove from heat and transfer to oven
Bake covered 2 ½ hours until meat is fork tender
Remove from oven
Skim off fat if any is in the pot
Serve hot with corn tortillas, sour cream, lime wedges & chile verde sauce

smoky beef taco meat

Smoky Beef Taco Meat

Heather Thomas, sloCooking
Print Recipe Pin Recipe
Cook Time 2 hours 30 minutes
Total Time 2 hours 30 minutes

Ingredients
  

  • 3 lbs boneless beef chuck roast trimmed of fat, cut into 4 even pieces
  • 2-3 tbsp chopped chipotle chiles in adobo from a can (there will be left over, you can freeze)
  • ½ cup ketchup
  • 1 cup water
  • 8 cloves garlic chopped
  • 2 tsp dried Mexican oregano
  • 2 tsp kosher salt
  • ¼ tsp ground black pepper
  • Corn tortillas sour cream, lime wedges, chile verde sauce to serve

Instructions
 

  • Pre-heat oven to 350’F
  • In a heavy bottom Dutch oven, stir together chiles, ketchup, water, garlic, oregano, salt & pepper
  • Add beef to pot, turn and coat all sides with spice mixture in pot
  • Cover pot and bring to boil over medium heat
  • After it comes to a boil, remove from heat and transfer to oven
  • Bake covered 2 ½ hours until meat is fork tender
  • Remove from oven
  • Skim off fat if any is in the pot
  • Serve hot with corn tortillas, sour cream, lime wedges & chile verde sauce