Living in San Diego means having an abundance of different Mexican food at your fingertips but you can also get your taco fix at home.
This recipe requires only a handful of simple ingredients and some patience. You can even put your long forgotten slow cooker to use with this one. And the end product is completely worth the wait: delicious smoky, spicy fork tender beef that can be used to fill burritos, enchiladas, or in this case – my favorite – tacos.
Smoky beef tacos
2-3 tablespoons chopped canned chipotle chiles in adobo
½ cup ketchup
8 garlic cloves, chopped
2 teaspoons dried oregano
Coarse salt and black pepper
1 boneless beef chuck roast (about 3 pounds), excess fat trimmed
16 corn tortillas (6-inch) toasted lightly
Your choice of toppings: chopped onion, cilantro, guacamole, etc.
Step 1. Preheat oven to 350 degrees.
Step 2. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper.
Step 3. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil.
Step 4. Transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.
Step 5. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid.
Step 6. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.