Chipotle Beef Taco with Peach Salsa

Shredded beef tacos are different from Carne asada, which are also different from ground beef tacos. The slow cooking of the chuck roast with the quintessential Mexican spices of cumin, coriander, and Chipotle peppers is what makes this recipe for Chipotle Beef Tacos with Peach Salsa for that pop of freshness.

You absolutely must zest both the orange and lime. You can not just put a whole lime or orange into the crock. If you add the pith, your resulting beef will be bitter. You need a decent microplane to get the zest without getting all the pith. And don’t forget to tap it off to make sure you get ALL the zest, as the oils and juices prevent it from falling from the grater. Another extra level of flavor is grilling the tortillas. It not only looks pretty, but gives the store bought tortillas more of a homemade chew. I just my grill pan over high heat.

The method for adding ingredients to the slow cooker, is key to this delicious shredded beef. By holding the seasoning to add until you have added the chuck roast to the liquid you get an amazing flavor. All the veggies (onions and Chipotle peppers) can be left rough cut because it’s just for flavor.

I have included my recipe for Easy Peach Salsa below the recipe for the shredded beef tacos. If you don’t have time to make it fresh (it’s super simple) you can use a jarred version. It is important to go for a fruit based salsa, as the beef has a kick and the sweetness cuts that just enough.

Now Let’s Get Cookin’!

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Chipotle Beef Taco with Peach Salsa

Super flavorful slow cooked shredded beef with bold flavors of citrus and chipotle and served with fresh peach salsa

Course Dinner, Main Course

Cuisine American, Mexican, Tex-Mex

Keyword asian tacos, beef tacos, chipotle, chipotle beef, peach salsa, shredded beef, slow cooked beef, taco recipes

Prep Time 10 minutes minutes

Slow Cooker Time 8 hours hours

Servings 6

Equipment

• 1 Slow Cooker at least 7 qt.
• 1 Microplaner

Ingredients

• 3 lb Chuck Roast
• 1 White Onion rough chopped
• 1 7oz can Chipotle Peppers in Adobo Sauce
• 1 Large Navel Orange zested and juiced
• 1 Large Lime zested and juiced
• 1 Large Lemon zested and juiced
• 2 cups Beef Broth
• 2 tsp Salt
• 2 tsp Garlic Powder
• 2 tsp Cumin
• 1 tsp Ground Coriander
• 15 Fajita Sized Tortilla
• ½ cup Cojita Cheese crumbled
• Peach Salsa see recipe below

Instructions

• In the crock, add onions, chipotle peppers (with all the adobo sauce), zest and juice from all the citrus and beef broth. Stir to combine. Place chuck roast in middle of crock.
• Combine remaining seasonings in a small bowl. Then pour evenly over the top of the chuck roast. Secure lid and let cook for 8 hours on Low (or 4 hours on high).
• Remove meat from crock to a bowl. Use a fork to shred meat. Then add about a cup of the liquid and toss with shredded meat.
• Using a grill pan, gently grill each tortilla (use a little cooking spray if needed).
• To build a taco – start with grilled tortilla, add generous amount of shredded beef, then a couple of spoonfuls of peach salsa. Last sprinkle with cojita cheese.