Chipotle Shredded Beef Tacos

I do at least 2-3 crock pot days in the summer, it’s just way too hot in Arizona to be over the stove, not to mention it’s easy!  This one was way too spicy for the hubby and our son.  I love spicy and loved it!  If you’re not too much into the spicy thing I would only do one can of the chipotle peppers and add a little more tomatoes to it.  I ate this beef with kale for a yummy salad the following day and even added to my scrambled eggs the following morning and it was perfect.  The eggs helped take some of the heat out of it!  If you’re not strictly Paleo this would be good as a loose meat sandwich, with all natural bread of course!

 1 1/2 pounds boneless beef round steak, cut into 6 pieces.

1- 14 oz can of diced tomatoes, with juices

1 small onion chopped

2 cans of chipotle peppers in adobo sauce, chopped (1 can for less spiciness)

1 tsp dried oregano

1/4 tsp ground cumin

1 clove of garlic, minced

Purple cabbage leaves or lettuce leaves

  1. Trim fat from the meat and place into crock pot.  Add tomatoes, onion, peppers, oregano, cumin and garlic. 
  2. Cover and cook on low for 6-8 hours.  Use 2 forks to pull the meat apart into shreds.
  3. Fill each cabbage leave with meat mixture.  I added some guacamole to the tops.

I just mashed 1 avocado, 1 lime, 1 tsp ground cumin and diced tomato. 

Enjoy!

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About kestrada11

I love a challenge and love to challenge people to be their best!
This entry was posted in Beef, Pork and Lamb and tagged , . Bookmark the permalink.

4 Responses to Chipotle Shredded Beef Tacos

  1. Carla says:

    Thanks for stopping by my blog and commenting! I really like your blog! I would like to put you on my blogroll if that’s okay.

    • kestrada11 says:

      I love your blog!! I’m still working on mine but it’s getting there, thank you! Of course. I will have to look into putting a blog roll on mine too so that I can add yours as well. Thanks Carla!!

  2. Robyn Busby says:

    I made this a few days ago. Everybody loved them, even my baby! I can’t believe you use TWO cans of the chipotle peppers, I used half a can and it was pretty spicy… actually perfect for us. Thanks for the recipe Krista. 🙂

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