Citrus and Chile Beef Taco Recipe

Turn your beef chuck roast into next-level tacos with this spicy and citrusy recipe. Brown your beef, and braise it with honey, chipotle peppers, garlic and orange zest. You’ll get shredded beef tacos with flavors your customers will go wild for.

Ingredients

Servings: 12 Tacos

AMOUNT	INGREDIENTS
1 EA.	Chuck Roast, Center-Cut (about 1-2 LB.)
2 TSP.	Salt
3 TBSP.	Canola Oil
1/4 CUP	Water
2 EA.	Navel Oranges
1 to 3 OZ.	Can Chipotle Peppers, Puréed
1 TSP.	Granulated Garlic
3 TBSP.	Honey
1 EA.	Large Onion, Sliced
1 ea.	Package 6-inch Corn or Flour Tortillas, Warmed
	Sour Cream, for Topping
	Fresh Cilantro Leaves, for Topping

Directions

Step 1. Season chuck roast with salt. Heat canola oil in a large sauté pan and sear meat for 4 to 5 minutes on each side.

Step 2. Place meat in slow cooker. Add water to deglaze pan and pour it over the meat.

Step 3. Prepare seasoning: grate the orange zest, avoiding the white pith. Mix the grated zest with the chipotle pepper purée, honey and granulated garlic. Spread seasoning over the meat in the slow cooker. Add the sliced onion and cover the pot.

Step 4. Cook on high setting for about 4-½ hours, or on low setting for 7 to 8 hours.

Step 5. Remove meat, place in a large pan and pull apart with fork into large chunks.

Step 6. Skim fat off top of juices that remain in the pot and pour over pulled beef.

Step 7. Assemble tacos in tortillas with pulled meat, sour cream and fresh cilantro leaves. Serve immediately.