Sherm's Recipes
https://2522.unified-web.com/Recipes/Detail/5910/
Chipotle Shredded Beef Tacos
Customer Rating:
2 Ratings 0 Comments
Yield: 6 servings
Ingredients
| 1 | boneless beef shoulder roast (2-1/2 lbs.) | ||
|
|
|||
| 2 | teaspoons | olive oil | |
|
|
|||
| 1 | can | (14 to 14-1/2 oz.) beef broth | |
|
|
|||
| 2 | Tablespoons | minced garlic | |
|
|
|||
| 1 | jar | (16 oz.) chipotle salsa | |
|
|
|||
| 3 | Tablespoons | chopped fresh cilantro | |
|
|
|||
| Flour tortillas, warmed | |||
|
|
|||
Directions:
1. Heat oil in stockpot over medium heat until hot; brown beef pot roast. Sprinkle with salt and pepper.
2. Add broth and garlic; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender.
3. Remove pot roast; cool slightly. Skim fat; reserve cooking liquid. Shred pot roast with 2 forks.
4. Combine beef and salsa in saucepan. Cook and stir over medium heat 8 to 10 minutes, adding cooking liquid as needed to keep beef moist. Add cilantro. Serve with tortillas.
Please note that some ingredients and brands may not be available in every store.
Sherm's Recipes
https://2522.unified-web.com/Recipes/Detail/5910/
By continuing to browse our site, you agree to our use of
Cookies, Privacy Policy and Terms of Service
.
Be the first to comment on this recipe!
Add a Comment Login