Best Spicy Chipotle Shredded Beef For Burritos Or Tacos Recipes

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CHIPOTLE SHREDDED BEEF



Chipotle Shredded Beef image

This beef is delicious whether you serve it all rolled up in a tortilla, with corn salsa in a burrito, in a bun or over rice or mashed potatoes. So many options! -Darcy Williams, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 10 servings.

Number Of Ingredients 15

1 teaspoon canola oil
1 small onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1/4 cup cider vinegar
1/4 cup chopped chipotle peppers in adobo sauce plus 2 teaspoons sauce
6 garlic cloves, minced
2 tablespoons brown sugar
2 bay leaves
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1 boneless beef chuck roast (2-1/2 pounds)
5 cups cooked brown rice
Shredded reduced-fat cheddar cheese and reduced-fat sour cream, optional

Steps:

  • In a large skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened., Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender., Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve with rice. If desired, top with cheese and sour cream. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

CHIPOTLE SHREDDED BEEF FOR TACOS OR BURRITOS



Chipotle Shredded Beef for Tacos or Burritos image

A crockpot can really be so useful for the busy cook and I've always said that all you need is a handful of reliable slow cooker recipes to get you past your most busy times. Besides, think of the money that would be spent on take-out. This particular dish produces a good homemade meal and perhaps better than a restaurant. Here are a variety of accompaniments: flour tortillas or taco shells, lettuce, tomato, onion, avocado, cheese, lime, cilantro or pico de gallo. One from My Kitchen Addition blog with slight modifications.

Provided by gailanng

Categories     Roast Beef

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 -2 tablespoon olive oil
2 lbs boneless beef chuck
1 teaspoon chili powder (chipotle or ancho works well)
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
salt
1 cup beef stock
1 tablespoon tomato paste
1 chipotle chile in adobo, minced (adding a little of the sauce)
1/2 large onion, diced
3 garlic cloves, minced

Steps:

  • Heat the olive oil in a large, heavy skillet over medium-high heat. Meanwhile, combine the chili powder, cumin. smoked paprika and salt in a small bowl.
  • Rub the spice mix into the beef, covering each side evenly. Once the oil is hot, place the beef in the skillet and sear on each side. Do NOT MOVE the meat while it cooks for 2-3 minutes on each side.
  • Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.
  • Add the diced onion and minced garlic on top of the seared beef in the slow cooker. Pour the pan sauce over the onions, garlic and beef. Cover and cook on low for 6-8 hours or high for 3-4 hours until fork tender.
  • Remove the beef from the slow cooker and shred with two forks. Use a slotted spoon to remove the onions from the slow cooker and mix into the shredded beef.

SPICY CHIPOTLE SHREDDED BEEF FOR BURRITOS OR TACOS



Spicy Chipotle Shredded Beef for Burritos or Tacos image

Prepared in a pressure cooker (or not), this meat comes out fork tender. It is SPICY, so don't be afraid to cut back on the chipotles. YUM!!!!!!!!!!!!!

Provided by Love to Eat

Categories     Roast Beef

Time 1h10m

Yield 6 burritos, 4-6 serving(s)

Number Of Ingredients 12

2 -3 lbs beef roast (the pot roast cut)
1 onion (peeled quartered)
1 green pepper (seeded quartered)
5 -6 chipotle peppers, they are SPICY so adjust down if you dont like too much spice (canned in adobo)
1 cup fresh cilantro, rough chopped
5 -6 garlic cloves, smashed with edge of knife to peel
2 -3 teaspoons cumin, to your taste
2 -3 teaspoons oregano, to your taste
1 cup water
2 -3 teaspoons salt
2 -3 teaspoons pepper
2 -3 tablespoons olive oil

Steps:

  • Liberally salt and pepper roast then brown on all sides 5-8 minutes using olive oil in the bottom of the pressure cooker pan.
  • While the meat is browning chop onions, green peppers, cilantro, and get garlic peeled/smashed.
  • Remove roast onto platter. Drain excess fat/oil from pan. Put grate in bottom of the pressure cooker (don't worry if you dont have a grate), add meat, onions, green peppers, garlic, cilantro and chipotles. Season all with cumin and oregano to taste, add 1 cup of water. ** If no Pressure cooker don't worry, cover meat with water and simmer for 1 1/2 - 2 hours till tender.**.
  • Close pressure cooker, bring to pressure, then reduce heat and cook at 15psi for 1 hour, let cooker cool down naturally.
  • Remove meat from cooker to rest for 5 minutes, discard veggies (or if you prefer extra SPICY shred them up with the meat). Reserve a small amount of the liquid in pan.
  • Shred meat with two forks (discard any fat/gristle), return to reserved liquid and keep warm on low heat until ready to use in burritos or tacos with your favorite fillings.
  • ENJOY!

CHIPOTLE BEEF BARBACOA RECIPE



Chipotle Beef Barbacoa Recipe image

Easy Beef Barbacoa Recipe for tacos, burgers and burritos

Provided by Laura

Categories     Main Course

Time 5h10m

Number Of Ingredients 13

3 pounds beef chuck roast
1 tablespoon cooking oil
1/2 white onion (chopped)
2 cloves garlic (minced)
2 teaspoons ground cumin
2 teaspoons dried oregano
4 chipotle peppers in adobo sauce (deseeded and finely chopped)
1/2 cup beef broth
2 tablespoons apple cider vinegar
1/4 cup lime juice
1/4 cup cilantro (chopped)
2 bay leaves
salt and ground black pepper (to taste)

Steps:

  • Cut the beef into 3-inch pieces. Season with salt and pepper. Brown the meat on all four sides in cooking oil on the stovetop. Remove meat.
  • Add the onions to the pot. Cook for 3-4 minutes. Add the garlic, cumin and oregano. Stir and cook for one minute.
  • Add the chipotle peppers, beef broth, vinegar, lime juice and cilantro. Stir well to combine.
  • Return the meat to the pan. Cover and cook over low heat for 6 hours. Meat is done when it can easily be shredded with a fork. Remove it from the pot and shred it, then combine it with as much of the sauce as you prefer.
  • Serve in tacos, burritos, or any other dish you like.

Nutrition Facts : Calories 338 kcal, Carbohydrate 3 g, Protein 33 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 291 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SPICY SHREDDED BEEF BURRITOS~ROBYNNE



Spicy Shredded Beef Burritos~Robynne image

Adapted from a copycat version of Chipotle Mexican Grill Barbacoa Burritos. I make them and my husband say's "Chipotle's got nothin' on you, honey"! I usually make the beef the day before I serve the burritos and reheat and adjust seasoning, as needed, but this is not necessary. Serve with your favorite salsa, guacamole and...

Provided by Robynne Glenn

Categories     Tacos & Burritos

Time 5h40m

Number Of Ingredients 30

SHREDDED BEEF
4-5 lb beef sirloin tip roast
2 Tbsp olive oil
sprinkle southwest chipotle seasoning, granulated garlic, pepper, salt on roast
1/3 c apple cider vinegar
3 Tbsp lime juice
3 chipotle peppers-canned
(i have used knorr chipotle flavored cubes-like bullion cubes) and eliminate the need for food processing
5 clove garlic, minced
4 tsp ground cumin
2 tsp oregano, dried
1 1/2 tsp black pepper
1/2 tsp ground clove
32 oz beef broth (or enough to cover roast in dutch oven)
3 bay leaves
PINTO BEANS
2 15 ounce cans of pinto beans
2 slice salt pork
1 tsp granulated garlic
1/2 tsp cumin or more to taste
1/2 tsp oregano
salt and pepper to taste
YOU WILL ALSO NEED
8 burrito sized flour tortillas
shredded monterey jack and white cheddar combined
your favorite salsa (we love rojo's fresh cut salsa, restaurant style
guacamole, if desired
sour cream, if desired
fresh cilantro, if desired
I USED

Steps:

  • 1. Sprinkle seasoning on roast. In a large dutch oven, heat olive oil and cook each side of roast until lightly browned.
  • 2. Adobo Sauce: Combine the lime juice, vinegar, chipotle peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender (you can also use a food processor) and blend at the highest speed until it's smooth and creamy.
  • 3. Pour the adobo sauce over the meat and add in the beef broth and bay leaves. Cover and roast in 325 F degree oven for approx. 5 hours or until tender.
  • 4. While roast is cooking, add all the bean ingredients in a crock pot and heat on high until bubbling, stir and simmer on low heat until ready to serve.
  • 5. When roast is done, let cool and remove the butchers twine and bay leaves. Shred the beef using two forks and remove excess fat as you shred. Adjust seasoning if needed and simmer on low heat until ready to serve.
  • 6. Make Lime Cilantro Rice as directed.
  • 7. When ready to serve, warm tortilla in a dry skillet or wet with water and roll in a paper towel, heat in microwave for 30-45 seconds.
  • 8. Add a rice, beef, beans, salsa, cheese, guacamole and sour cream. Fold in both sides of the tortilla and then roll up as tight as possible from bottom to top, keeping the sides closed in as you go.

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