Chipotle Ground Beef Tacos Recipes

CHIPOTLE BEEF BRISKET TACOS

Steps:

• 1.Dice brisket into medium size chunks. Season lightly with salt and pepper. 2.Heat a heavy bottom skillet with vegetable oil over high heat. Add brisket chunks to cover the bottom of the pan in one layer. Brown the meat and stir to brown on all sides. Remove meat and transfer to a slow cooker. 3.Add broth to the skillet and bring to a boil. Add to beef in crock pot 4.Add the Chipotle sauce and set at medium. Allow to simmer for 2 ½ to 3 hours until meat is tender and falling apart. Once meat is cooked thoroughly, gently shred with the back of a fork while still in slow cooker. 5.Warm flour tortillas with 2 tablespoon of cheese on each one in microwave or oven. Add ¼ cup of beef with some sauce on each tortilla. Top with 2 tablespoons of shredded lettuce and 1 tablespoon chopped tomatoes. Fold and serve.
• - If serving a family of 4, use remaining brisket for other meals; burritos, nachos or etc. - If you desire, chopped onion and minced garlic can be added when you brown the brisket. - You can omit the vegetable oil and heat or 'render' fat in a large, heavy skillet until it browns and liquid fat covers the bottom of the skillet, then brown the beef in the rendered fat. - An authentic method of thickening the sauce that the beef is cooked in is to crush Mission(R) Round Tortilla Chips in a blender with some of the stock the beef has been cooked in. Add that mixture back to the sauce and heat to thicken. - Serve these tacos with sour cream, chopped cilantro, and a squeeze of fresh lime juice.

CHIPOTLE BEEF TOSTADAS

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef, half of the minced onion, 1 teaspoon salt and the chipotle chile powder; cook, stirring and breaking up the meat with a wooden spoon, until the meat is browned and the onion is tender, about 7 minutes.
• Add the tomatoes, beans and zucchini and cook, stirring occasionally, until the zucchini is just tender, about 6 minutes.
• Meanwhile, toss the coleslaw mix, lime juice, and salt and pepper to taste in a bowl.
• Divide the tostadas among plates and spoon the beef mixture on top. Top with the cheese, slaw and the remaining minced onion. Serve with lime wedges.

CHIPOTLE GROUND BEEF TACOS

Steps:

• Heat a large skillet to medium high. Brown the beef in the skillet for a minute, then add the garlic and onion. Once the meat is no longer pink, drain. Add the chili powder, chipotles, tomato sauce, and salt. Heat over medium until ready to serve on warm tortillas or taco shells with desired toppings.

BASIC CHIPOTLE CHICKEN TACOS

Steps:

• Place chicken in a resealable plastic bag; add chipotle peppers in adobo sauce and 1/2 of the beer. Squeeze out excess air and seal the bag. Marinate in the refrigerator, at least 1 hour.
• Heat olive oil in a skillet over medium-high heat; pour chicken and marinade into the hot oil. Cook and stir, adding the remaining beer, until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken in the skillet using 2 forks and serve in corn tortillas.