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Slow-Braised Orange Chipotle Beef Tacos

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A plate of shredded beef tacos
Prep Time: 
30 minutes, plus roast time
Number of Servings: 
8 tacos
Recipe Source: 
Courtesy of Robin Asbell

Ingredients

  • 1 1⁄2 lb beef chuck roast
  • 6 Tbsp orange juice concentrate, thawed
  • 2 cloves garlic, minced
  • 3 large chipotle peppers, minced
  • 1⁄2 tsp dried oregano
  • 1 tsp ground cumin
  • Salt to taste
  • 8 corn taco shells
  • 3 cup shredded lettuce
  • 3 medium tomatoes, chopped
  • 1 1⁄2 cup Monterey jack cheese, shredded
  • Green Tabasco sauce, optional

Directions

  1. Preheat oven to 300º. Trim excess fat from roast.
  2. Place a 10-inch square of foil on a baking sheet. Mix together juice concentrate, garlic, chipotle peppers, oregano, cumin, and salt to taste.
  3. Put roast on foil. Cover roast with orange juice mixture. Fold foil up to make a packet that fits loosely. Place on a pie pan or sheet pan.
  4. Bake beef for 4 hours, until it shreds when pressed with a fork. Let cool slightly, then shred.
  5. Serve warm meat with taco shells, lettuce, tomato, and shredded cheese. Sprinkle green Tabasco sauce on tacos, if desired.
Nutrition Info: 
2 tacos: 582 Calories, 52 g Protein, 153 mg Cholesterol, 28 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 4 g Fiber, 30 g Total fat (15 g sat), 1,157 mg Sodium, ★★★★★ Vitamin A, Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin C, Phosphorus, Zinc, ★★★★ Vitamin B2 (riboflavin), Calcium, ★★★ Iron, ★★ Vitamin B1 (thiamine), Vitamin K, Magnesium, Potassium, ★ Vitamin E, Folate

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