Best Chipotle Taco Meat Recipes

CHIPOTLE TACO MEAT

Chipotle Taco Meat image

This was modified from a Rachel Ray recipe and was simple and easy for great taco meat when I didn't have any of the Taco Spice packets in the house! I added a can of beans as we were making burritos, but they aren't needed. Enjoy! (Note: Time does not include time to brown meat)

Provided by Dwynnie

Categories Meat

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 -1 1/2 lb cooked beef or 1 -1 1/2 lb cooked pork, drained
1 1/2 tablespoons chili powder
1 tablespoon onion powder
2 chipotle chiles in adobo, minced fine
2 garlic cloves, minced
1/2 teaspoon salt
1/2-1 cup beer
1 (14 ounce) can black beans, rinsed (optional)

Steps:

Combine chili powder, onion powder, chipotles, garlic, salt, and beer in a small bowl. If you are using beans, use 1 cup beer, less if you are not.
In a skillet over medium heat, pour the spice mixture over the meat (and beans) and cook until the sauce reaches the consistancy you want--approximately 20 minutes.
Serve with tortillas, guacamole, roasted red pepper, tomatoes, salsa, etc.

Nutrition Facts : Calories 145.9, Fat 5.3, SaturatedFat 1.4, Cholesterol 56.8, Sodium 285.1, Carbohydrate 2.9, Fiber 0.9, Sugar 0.2, Protein 19.5

COPYCAT CHIPOTLE® BEEF BARBACOA

Copycat Chipotle® Beef Barbacoa image

This delicious chipotle dish is paleo friendly and a crowd pleaser. Serve in taco or burrito shells with cilantro-lime rice, black beans, salsa, cheese, and your other favorite toppings for a great Mexican-inspired meal.

Provided by RainbowJewels

Categories World Cuisine Recipes Latin American Mexican

Time 8h25m

Yield 12

Number Of Ingredients 13

Ingredients

5 dried chipotle chile peppers
½ medium yellow onion, roughly chopped
¼ cup freshly squeezed lime juice
¼ cup tomato paste
1 ½ tablespoons apple cider vinegar
6 cloves garlic
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon dried oregano
1 (3 pound) beef shoulder roast, trimmed
¾ cup beef broth
3 bay leaves
1 teaspoon whole cloves

Steps:

Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.
Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.

Nutrition Facts : Calories 185.7 calories, Carbohydrate 2.9 g, Cholesterol 51.7 mg, Fat 12.9 g, Fiber 0.6 g, Protein 13.9 g, SaturatedFat 5.1 g, Sodium 513.7 mg, Sugar 1 g