Slow-Braised Orange Chipotle 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

Preheat oven to 300º. Trim excess fat from roast.
Place a 10-inch square of foil on a baking sheet. Mix together juice concentrate, garlic, chipotle peppers, oregano, cumin, and salt to taste.
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.
Bake beef for 4 hours, until it shreds when pressed with a fork. Let cool slightly, then shred.
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

Slow-Braised Orange Chipotle Beef Tacos

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Ingredients

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Ingredients

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