Spicy Chipotle Shredded Beef For Burritos Or Tacos Recipes

SPICY SHREDDED BEEF BURRITOS~ROBYNNE

Steps:

• 1. Sprinkle seasoning on roast. In a large dutch oven, heat olive oil and cook each side of roast until lightly browned.
• 2. Adobo Sauce: Combine the lime juice, vinegar, chipotle peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender (you can also use a food processor) and blend at the highest speed until it's smooth and creamy.
• 3. Pour the adobo sauce over the meat and add in the beef broth and bay leaves. Cover and roast in 325 F degree oven for approx. 5 hours or until tender.
• 4. While roast is cooking, add all the bean ingredients in a crock pot and heat on high until bubbling, stir and simmer on low heat until ready to serve.
• 5. When roast is done, let cool and remove the butchers twine and bay leaves. Shred the beef using two forks and remove excess fat as you shred. Adjust seasoning if needed and simmer on low heat until ready to serve.
• 6. Make Lime Cilantro Rice as directed.
• 7. When ready to serve, warm tortilla in a dry skillet or wet with water and roll in a paper towel, heat in microwave for 30-45 seconds.
• 8. Add a rice, beef, beans, salsa, cheese, guacamole and sour cream. Fold in both sides of the tortilla and then roll up as tight as possible from bottom to top, keeping the sides closed in as you go.

CHIPOTLE SHREDDED BEEF FOR TACOS OR BURRITOS

Steps:

• Heat the olive oil in a large, heavy skillet over medium-high heat. Meanwhile, combine the chili powder, cumin. smoked paprika and salt in a small bowl.
• Rub the spice mix into the beef, covering each side evenly. Once the oil is hot, place the beef in the skillet and sear on each side. Do NOT MOVE the meat while it cooks for 2-3 minutes on each side.
• Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.
• Add the diced onion and minced garlic on top of the seared beef in the slow cooker. Pour the pan sauce over the onions, garlic and beef. Cover and cook on low for 6-8 hours or high for 3-4 hours until fork tender.
• Remove the beef from the slow cooker and shred with two forks. Use a slotted spoon to remove the onions from the slow cooker and mix into the shredded beef.

SPICY CHIPOTLE SHREDDED BEEF FOR BURRITOS OR TACOS

Steps:

• Liberally salt and pepper roast then brown on all sides 5-8 minutes using olive oil in the bottom of the pressure cooker pan.
• While the meat is browning chop onions, green peppers, cilantro, and get garlic peeled/smashed.
• Remove roast onto platter. Drain excess fat/oil from pan. Put grate in bottom of the pressure cooker (don't worry if you dont have a grate), add meat, onions, green peppers, garlic, cilantro and chipotles. Season all with cumin and oregano to taste, add 1 cup of water. ** If no Pressure cooker don't worry, cover meat with water and simmer for 1 1/2 - 2 hours till tender.**.
• Close pressure cooker, bring to pressure, then reduce heat and cook at 15psi for 1 hour, let cooker cool down naturally.
• Remove meat from cooker to rest for 5 minutes, discard veggies (or if you prefer extra SPICY shred them up with the meat). Reserve a small amount of the liquid in pan.
• Shred meat with two forks (discard any fat/gristle), return to reserved liquid and keep warm on low heat until ready to use in burritos or tacos with your favorite fillings.
• ENJOY!