If it has chipotle in it, I'm all for it. That spicy, smoky flavor gets me every single time. In the recipe below, we make a super-easy shredded chipotle beef recipe that can be used for tacos, burritos or the main dish alongside rice or vegetables. I even like to put this in my salad. It cooks nice and slow for hours, until the beef is perfectly tender and falling apart.
We start by generously seasoning a beef chuck roast with salt and pepper. I like to use chipotle in adobo sauce; you can put the whole can in a blender and use that for more heat. But for less spiciness, use just the sauce as is. Place the meat into a gallon-size freezer bag, then add the rest of your ingredients. Close the bag and give it a gentle shake to mix everything together, and then store in the freezer for two to three weeks. When you're ready to cook the beef, simply remove from the freezer to thaw overnight, then pop it into your slow cooker.
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