Sizzling Tex-Mex Street Tacos with Smoky Chipotle Crema

Allergens

Dairy (sour cream), Gluten (corn tortillas)

Ingredients

• 8 small corn tortillas
• 1 lb chuck roast
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 chipotle pepper in adobo sauce
• 1 tbsp chili powder
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 cup shredded iceberg lettuce
• 1 medium tomato, diced
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream
• 1 tbsp adobo sauce
• Juice of 1 lime

Instructions

1. In a slow cooker, combine chuck roast, onion, garlic, beef broth, chipotle pepper, chili powder, cumin, salt, and pepper. Cook on low for 6 8 hours or until meat is tender and shreds easily.
2. Remove the beef from the slow cooker, shred it with two forks, and set aside.
3. In a small bowl, whisk together sour cream, adobo sauce, lime juice, and a pinch of salt. Set aside.
4. Assemble tacos: warm tortillas on a griddle or in a dry pan for 15 seconds per side. Layer shredded beef, lettuce, tomato, cotija cheese, cilantro, and smoky chipotle crema. Serve immediately.

Chef’s Insight

Don't skimp on the smoke; use freshly ground chili powder for an authentic taste.

Notes

Feel free to customize the tacos with additional toppings like avocado or pickled onions.