Sometimes I look at my old recipes and think that the pictures are horrible! Why would anyone want to make a meal that looked liked that picture! Food can be ugly – but I have learned to make it a little prettier when taking pictures.
After making my recipes a few times I tend to tweak based on what we like and the ingredients I have in the house. So the recipes also evolve.
Chipotle Beef Burritos are a huge hit in our house. I try to make it at least once a month. (I make so many new recipes that we barely have the same meal!) Whenever we visit family that lives near a Chipotle, we usually eat there. But every time I say that I think my recipe is better (and cheaper)!
It’s super easy to make. You just throw all the ingredients into the crock pot. When it’s done, you strain the juices (KEEP the juices) and shred the meat. Enjoy it in a taco or as a Chipotle Beef Rice Bowl. I am not a fan of leftovers – but I will eat this every day until it is gone! I promise this recipe will be a keeper!
Check Out This List Of 35+ Taco Bar Side Dishes to Add to Your Taco Night!
Chipotle Beef Tacos
- 1 London Broil or top round roast (2-3 pounds)
- 1 diced onion
- 4 garlic cloves, minced
- 2 tablespoons whole peppercorns
- 2 tablespoons apple cider vinegar
- 3 (8 oz) cans tomato sauce (3 cups
- 1 chipotle pepper in adobo sauce – Use just 1 pepper!! (It’s in a can.)
- 1 ½ teaspoon chili powder (you can adjust this according to your taste)
- 2 cups of water
Additional ingredients – flour tortillas salsa, cheese, cream, avocados, etc. (Cilantro Lime Rice recipe below)
- Add all the above ingredients into your crock pot. You want it to have some juice when it’s all done, so you can add more water at the end if necessary.
- Cook on high for 4-5 hours or low for 6-7 hours
- When the meat is cooked, you will need to strain the juices into another bowl (do not throw out the juice!) and add the juice back to the slow cooker. (You want to remove the peppercorns and onions.)
- Shred the meat and add back to the juice in the slow cooker for about 30 minutes.
- Serve in a tortilla with Cilantro Lime Rice and your favorite toppings!
* If you like the taste of chipotle but not the spiciness, you can remove the seeds.
Tip – Freeze remaining Chipotle Peppers to use later.
- 2 cup cooked white rice
- 2-3 tablespoons minced cilantro (Try cutting it with a scissor and I use about half of a bunch.)
- The juice of 3-4 limes
- salt to taste
Cook the rice according to the package directions. When it’s done mix it with the cilantro, lime juice, and salt . (If you are not using 5 minute rice you should prepare this ahead of time according to the rice instructions.) This is really just according to your taste. Add the ingredients, stir, and sample. Add more of the ingredients you are lacking.