Sentry Foods Recipes

Chipotle Shredded Beef Tacos

Customer Rating: Recipe Rated Four and a Half Stars

2 Ratings    0 Comments

Yield: 6 servings


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


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.

Be the first to comment on this recipe!

Add a Comment Login

Sentry Foods Recipes