Slow-Cooked Chipotle Adobo Pot Roast Tacos

Ingredients

• 3-4 lbs. chuck roast

• 1 tablespoon vegetable oil

• 1 white onion, sliced thin

• contents of one 7 0z can of chipotle in adobo

• 12 oz of canned crushed tomatoes

• 4 garlic cloves, minced

• 2 teaspoons cumin

• 1 teaspoon smoked paprika

• 2 teaspoons salt

• 1 teaspoon ancho chile powder

• 1 teaspoon dried oregano

• 1 cup beef broth

• 1 cup red wine

• Lime juice (for taco topping)

• Salsa (for taco topping)

• cilantro (for taco topping)

• Cheddar cheese (or your preference for taco topping)

• tortillas (your preference corn or flour)

• bacon grease for frying (or your preferred oil)

Directions

• In a separate bowl, mix chipotle and adobo sauce from the can, crushed tomatoes, garlic, and spices. Mix and set aside. 

• Heat a heavy skillet over medium-high heat. Add vegetable oil and sear the chuck roast on each side until deeply brown. Add onions to completely surround the roast. 

• Pour beef broth and red wine into the skillet and scrape all of the brown bits from the bottom of the pan.

• Pour the chipotle adobo sauce into the skillet and stir it all together.

• Cook on low heat for 5-6 hours until fork tender

• Transfer beef to a cutting board and shred when ready to make tacos!

Tacos

• Add bacon grease to a skillet over medium heat. You have to work fast, as the grease will smoke quickly.

• Place tortilla on hot grease and fry until bubbles start to form and the underside is browning.

• Flip tortilla. Add shredded pot roast to one-half of the tortilla. Add salsa, cilantro, and cheese to the other half. Fold and plate it!

• Enjoy!