Combine red verde sauce and jalapeño yoghurt in this Crockpot Chipotle Pot Roast Taco recipe. Full tacos rock. Slow-cooked beef with chipotle. Fresh orange juice-fried until brown and crumbly. Add cotija cheese, red salsa verde, jalapeño yoghurt, and cubed meat to warm taco shells. Cheese, sauce, and heat make tacos great! Enjoy pot roast tacos year-round.
Ingredient
– 2 yellow onions, sliced– 2 tablespoons chili powder– 1 tablespoon chipotle chile powder– 1 tablespoon smoked paprika– 1 tablespoon ground cumin– 1 tablespoon garlic powder– 1 tablespoon dried oregano– 1 teaspoon pink Himalayan salt– 1 (4 pound) chuck roast– 1 cup fresh orange juice– 1 tablespoon honey– 1 cup salsa verde– 12 hard or soft taco shells, warmed– Cilantro, green onion, avocado, and crumbled cotija cheese, for serving
1
Warm the oven up to 325°F. Put onions in the bottom of a big Dutch pot that can go in the oven.
Instruction
2
In a bowl, mix together onion powder, garlic powder, oregano, cumin, chipotle, and 1 tablespoon of salt. Put the roast on top of the onions and rub it with the spice mix.
3
Mix orange juice, 3/4 cup water, and honey. Cover and roast 2 1/2–3 hours until soft. Preheat the oven to 425°F. Uncover and caramelise top 10 minutes. Remove the meat from the pot and shred using two forks.
4
Sprinkle salt on salsa verde and 1 cup braising sauce. Top warmed taco shells with beef, onions, cilantro, avocado, and cheese. Serve salsa verde. Enjoy!
5
CrockpotPut onions in the crockpot. In a bowl, mix chipotle, chilli powder, paprika, cumin, garlic powder, oregano, and 1 tablespoon salt.
6
Add the roast to the onions and season them. Mix orange juice, 3/4 cup water, and honey. Cook covered for 5 hours on LOW or 3 on HIGH. Take meat from crockpot and shred with two forks.
7
Sprinkle salt on salsa verde and 1 cup braising sauce. Top warmed taco shells with beef, onions, cilantro, avocado, and cheese. Serve salsa verde. Enjoy!