Chipotle Beef Tacos

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  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)
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Chipotle Beef Tacos
2 1/2 pound boneless beef chuck pot roast
medium onion, cut into thin wedges
teaspoon salt
teaspoon ground black pepper
16 ounce can whole cranberry sauce
teaspoons finely chopped chipotle pepper in adobo sauce
6-inch flour tortillas
Salsa (optional)
Fresh jalapeno chile peppers, sliced* (optional)
Lime wedges (optional)
  1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place onion in the cooker. Add meat; sprinkle with garlic, salt, and black pepper. In a small bowl, combine cranberry sauce and chipotle pepper. Pour over meat.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. Transfer meat to a serving platter. Skim fat from onion mixture. Serve meat and onion mixture with tortillas. If desired, garnish with salsa, jalapeno pepper and/or lime wedges. Makes 6 servings
From the Test Kitchen

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (Chipotle Beef Tacos)
    Per serving:
  • 419 kcal cal.,
  • 6 g fat
  • (2 g sat. fat,
  • 75 mg chol.,
  • 229 mg sodium,
  • 61 g carb.,
  • 4 g fiber,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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