Chipotle Shredded Beef Tacos

Yield:
6 servings

Ingredients:

  1. 1 boneless beef shoulder roast (2-1/2 lbs.)
  2. 2 teaspoons olive oil
  3. 1 can (14 to 14-1/2 oz.) beef broth
  4. 2 Tablespoons minced garlic
  5. 1 jar (16 oz.) chipotle salsa
  6. 3 Tablespoons chopped fresh cilantro
  7. Flour tortillas, warmed
Directions:

1. Heat oil in stockpot over medium heat until hot; brown beef pot roast. Sprinkle with salt and pepper.

2. Add broth and garlic; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender.

3. Remove pot roast; cool slightly. Skim fat; reserve cooking liquid. Shred pot roast with 2 forks.

4. Combine beef and salsa in saucepan. Cook and stir over medium heat 8 to 10 minutes, adding cooking liquid as needed to keep beef moist. Add cilantro. Serve with tortillas.



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