Chipotle Tacos
Cut: Shoulder
Method: Braising
Total Time: 3 Hours
Servings: 6
Chipotle Tacos
INGREDIENTS
Directions: 1. Heat oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired. 2. Add broth and garlic to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 1/4 to 2 1/2 hours or until Pot Roast is fork-tender. 3. Remove pot roast; cool slightly. Skim fat from cooking liquid; reserve liquid. Trim and discard excess fat from cooked pot roast. Shred pot roast with 2 forks. Combine shredded pot roast and salsa in 3-quart saucepan. Cook over medium heat 8 to 10 minutes or until heated through, stirring frequently, adding enough reserved cooking liquid (up to 1/2 cup) to maintain a moist consistency, if necessary. Stir in cilantro, if desired. Serve mixture with warmed flour tortillas.
Chipotle Tacos
Experience Latino fusion with the fresh flavor of salsa and cilantro—you’ll being saying “hasta la vista taco” before you know it.DIRECTIONS
1. Heat oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired.
2. Add broth and garlic to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 1/4 to 2 1/2 hours or until Pot Roast is fork-tender.
3. Remove pot roast; cool slightly. Skim fat from cooking liquid; reserve liquid. Trim and discard excess fat from cooked pot roast. Shred pot roast with 2 forks. Combine shredded pot roast and salsa in 3-quart saucepan. Cook over medium heat 8 to 10 minutes or until heated through, stirring frequently, adding enough reserved cooking liquid (up to 1/2 cup) to maintain a moist consistency, if necessary. Stir in cilantro, if desired. Serve mixture with warmed flour tortillas.
INGREDIENTS
