Smoky Beef Taco Meat
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