I made this for Mother's Day dinner, and it was a hit! This is now my go to shredded beef recipe for soft tacos and enchiladas. It was so good! The only changes I made were to use boneless chuck roast (at Costco I bought a pack that had 2 roasts in it for a total of 4.8 pounds). There were about 15 chipotle peppers in the can, I used 3 (although my son loves heat, I was cooking for my 70 year old parents!) I removed the seeds and chopped the peppers. I personally think 5-7 peppers - seeds removed (about 1/2 can or less) would be perfect for my tastes - some heat, but not clear your sinuses make your eyes water heat. After I shredded the beef, I added 2 tsp. of salt since I started with nearly 5 pounds of meat.
We put the meat in flour tortillas and topped with chopped onion, tomato, lettuce, olives, grated pepper jack cheese, sour cream, guacamole, and the fresh pico de gallo from Costco. Devine!
I plan on buying a can or 2 of the chipotle peppers and removing the seeds from the entire can, chopping in my food processor, and then freezing them in ice cube trays. Once frozen I'll use my FoodSaver vacuum sealer to vacuum seal and freeze the individual cubes of the chopped chipotle pepper and keep them in the freezer for use later - just add as many cubes as needed to the recipe!
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I made this for Mother's Day dinner, and it was a hit! This is now my go to shredded beef...