Chipotle Pot Roast Tacos

With crowd-pleasing Tex-Mex flavours, these slow-cooked Carve Premium Ontario Beef pot roast tacos will definitely be a hit on any menu.

Prep Time: 45 minutes

Cook Time: 4 hours

Total Time: 4 hours 45 minutes

Serves: 12

Ingredients:

Chipotle Pot Roast:

1 Carve Premium Ontario Beef AAA Inside Round Roast (6 lb) (2.7 kg)

1 tsp (5 mL) (3 g) each salt and pepper

2 tbsp (30 mL) canola oil

1 onion, diced (100 g)

4 cloves garlic, minced (25 g)

1 tbsp (15 mL) (7 g) ancho chili powder

1 tbsp (15 mL) (7 g) ground cumin

1 tsp (5 mL) (1 g) dried oregano

2 minced canned chipotles in adobo (30 g) and 2 tbsp (30 mL) adobo sauce

1 can (28 oz/796 mL each) plum tomatoes, crushed

2 cups (375 mL) sodium-reduced beef broth

1/4 cup (60 mL) lime juice

1/4 cup (60 mL) orange juice

2 tbsp (30 mL) brown sugar

Assembly:

3/4 cup (175 mL) olive oil

36 corn tortillas (small), warmed

3 avocados, halved, pitted, peeled and sliced

2 1/4 cups (550 mL) (320 g) crumbled cotija cheese

2 1/4 cups (550 mL) (40 g) fresh cilantro leaves

Directions:

1. Preheat oven to 325°F (160°C).
2. Chipotle Pot Roast: Season roast with salt and pepper. Heat oil in large Dutch oven or large ovenproof saucepan set over high heat; cook roast for 10 to 15 minutes or until seared all over. Remove from pan.
3. Stir in onion and garlic; cook for 2 to 3 minutes or until slightly softened. Stir in ancho chili powder, cumin and oregano; cook for 1 to 2 minutes or until fragrant. Stir in chipotles and adobo; cook for 1 minute. Stir in tomatoes, broth, lime juice, orange juice and brown sugar; bring to boil.
4. Return roast to pan; cover and roast for 3 to 3 1/2 hours or until fork-tender and can be shredded easily.
5. Shred roast with 2 forks; toss with sauce. Let cool completely;  refrigerate and reheat to order. Alternatively, hold for service.
6. Assembly: For each serving, heat 1 tsp (5 mL) oil set over medium heat. Cook 1 cup (250 mL) (300 g) of shredded beef until heated through.
7. Divide beef among 3 warmed tortillas. Top each taco with 3 slices of avocado, 1 tbsp (15 mL) (9 g) cotija cheese and 1 tbsp (15 mL) (1 g) cilantro.

Tip

Substitute feta cheese for crumbled cotija cheese.  

Nutrition Facts

Per 3 tacos (1/12 recipe)

Calories 780

Fat 36g

Saturated Fat 9g

Trans Fat 0.1g

Cholesterol 140mg

Sodium 1480mg

Carbohydrate 46g

Fibre 6g

Sugars 5g

Protein 67g