Description
Slow-cooked chuck roast transforms into tender, smoky meat perfect for tacos. This Mexican-American fusion recipe balances bold flavors with practicality, using affordable ingredients for a hearty meal. Serve with zesty tomatillo salsa and warm tortillas for a crowd-pleasing dish.
Ingredients
Chuck Roast
Tomatillo Green Salsa (1 can, 15 oz)
Cumin
Chipotle Peppers in Adobo (2)
Yellow Onion (1 whole)
Garlic (4 cloves)
Flour Tortillas (12, optional whole wheat)
Instructions
Trim excess fat from chuck roast for 1/2 inch visible marbling
Pat roast dry with paper towels for even browning
Press kosher salt and freshly ground pepper into all surfaces
Heat cast iron skillet on high for 5 minutes before searing roast (3 minutes per side)
Transfer roast to slow cooker
Add tomatillo salsa, toasted cumin, reserved adobo sauce from peppers, chopped scorch-charred onion, and minced garlic to slow cooker
Cover and cook on low for 8 hours
Shred meat with two forks, leaving it firm enough to hold taco shape
Warm tortillas and assemble tacos with shredded beef and braising liquid
Notes
Use whole wheat tortillas for higher fiber
Toast cumin for enhanced aroma before measuring
Reserve 2 tsp adobo sauce for extra flavor depth
Leftovers work well for fajitas, taco salads, or burritos
Avoid pork-related ingredients if required
- Prep Time: 20
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking and Braising
- Cuisine: Mexican-American Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 620
- Sugar: 4g
- Sodium: 540mg
- Fat: 30g
- Saturated Fat: 12g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 45g
- Cholesterol: 120mg