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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

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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Contributor

Robin Asbell

Robin Asbell is an author, educator and natural foods chef who creates luscious, feel-good food, and is the author of 11 cookbooks.

Her Taste column, Meatless Meals, ran with her photography in the Star Tribune for several years. She also writes regularly for national magazines.

Asbell has been teaching cooking classes around the Twin Cities since the 90’s. She also travels the US and Mexico to teach and spread the joys of eating well.

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