Ingredients
Honey BBQ Chipotle Beef Tacos
Chuck roast – 1.5-2 lbs.
Olive oil – 1 TB
Salt – 1 tsp.
Black pepper – 1 tsp.
Garlic powder – 1 tsp.
Onion powder – 1/2 tsp.
Cumin – 1/2 tsp.
Paprika – 1/2 tsp.
Ground cayenne pepper – 1/4 tsp.
Beef broth – 1/2 c.
Cooked bacon, chopped – 1/2 c.
Moore’s Honey BBQ Wing Sauce – 2 c.
Chipotle sauce – 1 TB
Shredded cheddar cheese – for garnish
Chopped cilantro – for garnish
Easy Coleslaw
Shredded cabbage – 2 c.
Red onion – 1/4 c.
Salt – 1/2 tsp.
Black pepper – 1/2 tsp.
Dill seed – 1/4 tsp.
Apple cider vinegar – 1 tsp.
Mayonnaise – 1/4 c.
Instructions
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Divide the olive oil and spices to rub them evenly into your chuck roast on both sides.
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Place the chuck roast in a slow cooker, and pour the beef broth over it.
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Cook the roast on high for 6 hours, or until the meat has become tender enough to shred apart. Use a pair of forks tear the chuck roast into shredded pieces.
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Stir in the chopped bacon, Moore’s Honey BBQ Wing Sauce, and chipotle sauce into the slow cooker.
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Cook the shredded beef for 1-2 more hours on low heat before serving.
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For the slaw, combine all of the ingredients in a bowl. Wrap the bowl in plastic wrap, and let it chill in the fridge for at least one hour.
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Spoon your Honey BBQ Chipotle Beef into corn tortillas. Top it with slaw, cheddar cheese, and a pinch of cilantro!