Ingredients
Equipment
Method
Preparation Steps
- Place the quartered chuck roast in your crockpot, ensuring each piece fits comfortably to achieve even cooking.
- Sprinkle sliced onions, garlic powder, chipotle chile powder, dried oregano, ground cumin, and salt over the beef.
- Pour in the red enchilada sauce and toss in the chopped chipotle peppers in adobo.
- Place the salted butter on top of the ingredients.
- Cover and cook on low for 3 hours, or until the beef is tender and easily shredded.
- Once cooked, use two forks to shred the beef in the crockpot.
- In a bowl, mix the mayo or plain Greek yogurt, chopped garlic, fresh cilantro, lime juice, honey, and jalapeno.
- Serve the flavorful beef mixture in the warmed taco shells and crown them with crumbled cotija cheese.
Nutrition
Notes
For the best results, let the beef cook low and slow for at least three hours to achieve that melt-in-your-mouth texture.