Taco Tuesday is more of a thing, but this week we’ve got Wednesday night tacos, and we are here for it. I’ve been so excited to share this easy recipe. These are currently some of our most favorite tacos! It’s the shredded chipotle beef – SO GOOD. I know I’ve spoken about my dad’s tacos many times over. But for those of you who may be new, my Dad made tacos at least once a week. They were a staple when my brothers and I were growing up, and my dad had them down to a T. He’d make his tacos with ground beef and store-bought taco seasoning. Then he’d stuff the meat into flour tortillas with a little cheddar cheese, maybe some lettuce, and nothing else. No beans, no avocado, not even cilantro or fresh lime juice. Very, very basic, but to this day, they were one of our most loved dinners. Now I’m the one making tacos all the time. My tacos are typically crispy like dads. But today’s tacos are a little switch-up. They’re made in soft shells and we absolutely love them. It’s all about the shredded chipotle beef!
Here are the details
Step 1: the seasoning My go-to taco seasoning blend is chipotle chili powder, chili powder, smoked paprika, cumin, garlic powder, Mexican oregano, and salt. I use this for my weeknight tacos, it’s my favorite blend. Step 2: slow-cook the meat You can braise the meat in the oven or use the crock pot. Both methods are almost identical and equally delicious. Arrange lots of sliced onions in the bottom of the slow cooker. Add orange juice and a small bit of honey, then water. Slow braise the meat for 2-3 hours in the oven or 5 hours in the crockpot. As the meat is slowly cooking, the braising liquid turns into a yummy red sauce. Save this sauce, and we’ll make a dipping sauce with it! Step 3: shred the meat When the roast is falling apart, remove it from the pot and shred the meat. Step 4: the sauce Now take the red sauce in the pot and mix it with salsa verde. This is your dipping/drizzling sauce for the tacos. It’s spicy and smoky. Make sure to season with salt. For this jalapeño lime yogurt, simply add everything to a bowl – the yogurt, garlic, pickled jalapeños, lime, and salt. Then mix until creamy. The recipe is in the ingredient notes! Step 5: assemble Originally, I was going to make these crispy tacos, which you can still totally do. But I didn’t have the right tortillas. So I used some soft shells tortillas from Caramelo Tortillas that I had on hand. We ended up loving them. Using good tortillas is the key to great soft-shell tacos, and theirs are the best. I like the pork and duck fat options. Stuff the meat into the charred tortillas. Then take the red verde sauce and spoon it over the meat. Add all of your favorite taco toppings–avocado, cilantro, and lots of sharp cheddar cheese and/or cojita cheese. The bonus is that these beef tacos are simple to make, which makes them even better, you could even do burrito bowls! Looking for more simple weeknight recipes? Here are a few favorites: Crispy Cider Braised White Chili Chicken Tacos Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos Sheet Pan Buffalo Chicken Pizza Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips Healthier Homemade Crunchwrap Supreme Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch Crockpot Crispy Buffalo Chicken Tacos Lastly, if you make these Crockpot Chipotle Pot Roast Tacos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
