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Three tacos filled with shredded beef chuck, chipotle crema, and fresh toppings are shown on a white platter.

Beef Chuck Tacos with Chipotle Crema

Cassie Waltman
Beef Chuck Tacos with Chipotle Crema have tender, chipotle spiced shredded beef, cotija cheese, cabbage, radishes, and creamy chipotle sauce.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Main Course
Cuisine American
Servings 8
Calories 675 kcal

Equipment

  • slow cooker e.g. Crock Pot
  • mini blender
  • fat separator

Ingredients
  

Beef Chuck Tacos

  • 4 pounds beef chuck roast
  • 1 tablespoon kosher salt
  • 2 tablespoon chili powder
  • 2 teaspoon cumin (ground)
  • 1 tablespoon coriander (ground)
  • 1 teaspoon smoked paprika
  • 2 cups beef stock (or broth)
  • 2 tablespoon tomato paste
  • 2 chipotles in adobo
  • 4 cloves garlic
  • 16 small corn tortillas (or flour tortillas)
  • shredded cabbage, sliced radishes, jalapeno rings, avocado cubes, cilantro, cotija cheese, or lime wedges (or other desired taco toppings)

Chipotle Crema

  • 1 chipotle in adobo
  • 2 tablespoon lime juice
  • 1 teaspoon garlic powder
  • ½ cup mayonnaise
  • ½ cup sour cream

Instructions
 

Prepare the Chuck Roast in the Slow Cooker

  • Trim the chuck roast of any extra fat and cut the meat into 2- to 3-inch cubes. Add the beef to the crock of the slow cooker.
  • Combine the salt, chili powder, cumin, coriander, and smoked paprika in a small bowl. Sprinkle the dry rub over the beef in the slow cooker. Rub over the surface of the beef to completely coat it.
  • Combine half of the stock, tomato paste, chipotles, and garlic in a small food processor or blender and blend until smooth. Pour over the beef.
  • Use the remaining stock to rinse out the blender cup and add that to the beef as well.
  • Add the lid to the slow cooker. Cook for 8 hours on low heat.
  • Remove the beef to a plate and shred it with two forks. Beef that is cooked completely should shred easily.
  • Pour the juices into a fat separator or use a spoon to skim the fat off of the cooking liquid.
  • Add the shredded beef back to the slow cooker and add 1 cup of the juices to coat the meat.

Prepare the Chipotle Crema

  • Add the chipotle, lime juice, garlic powder, mayonnaise, and sour cream to a mini blender or small food processor. Blend until smooth.
  • Taste the crema and season with salt if desired. Transfer it to a serving pitcher or squeeze bottle.

Assemble the Tacos

  • Collect any desired toppings, the shredded taco meat, and the chipotle crema.
  • Steam or grill the tortillas to heat them up.
  • Layer the tortillas with the beef, toppings, and crema as desired. Serve immediately.

Notes

Nutrition facts for this recipe do not include taco toppings and garnishes.

Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.

Nutrition Facts

Calories: 675kcalCarbohydrates: 29gProtein: 49gFat: 41gSaturated Fat: 15gPolyunsaturated Fat: 9gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 171mgSodium: 1358mgPotassium: 1099mgFiber: 5gSugar: 2gVitamin A: 915IUVitamin C: 3mgCalcium: 123mgIron: 7mg
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