Chipotle Shredded Beef Tacos

Customer Rating: Recipe Rated Four and a Half Stars

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.

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