If it has chipotle in it, I’m all for it. That spicy, smoky flavor gets me every single time. In the recipe below, we make a super-easy shredded chipotle beef recipe that can be used for tacos, burritos or the main dish alongside rice or vegetables. I even like to put this in my salad. It cooks nice and slow for hours, until the beef is perfectly tender and falling apart.
We start by generously seasoning a beef chuck roast with salt and pepper. I like to use chipotle in adobo sauce; you can put the whole can in a blender and use that for more heat. But for less spiciness, use just the sauce as is. Place the meat into a gallon-size freezer bag, then add the rest of your ingredients. Close the bag and give it a gentle shake to mix everything together, and then store in the freezer for two to three weeks. When you’re ready to cook the beef, simply remove from the freezer to thaw overnight, then pop it into your slow cooker.
2 pounds beef chuck roast, cut in half
Salt and pepper to taste
1½ tablespoons chipotle peppers in adobo sauce
½ cup cilantro, roughly chopped
1 tablespoon minced garlic
½ onion, thinly sliced
1 lime, juiced
½ cup water
Season the beef with salt and pepper. Place in a gallon zip-lock bag.
Add the remaining ingredients.
Seal the bag, being sure to remove as much air as possible.
Gently shake to mix everything together.
Store in the freezer for up to two to three weeks.
Remove from freezer the night before cooking. Place the bag in a large bowl or plate, and set in the refrigerator to thaw overnight.
When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
Cover and cook on low for 8 hours, or on high for 4 hours.
Shred and serve as tacos and/or with green onion cilantro rice.