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Chipotle Pot Roast Tacos

Tia Lety's Kitchen

Family-friendly

Rating

Quick and easy

Rating

Prep Time:

15 minutes

Cook Time:

2 hours

Makes:

24 - 30 tacos

Ingredients

2 - 3  lb.  boneless shoulder chuck roast

•  salt & pepper

2  Tbsp.  HIll Country Fare Canola Oil

1  jar (16 oz.)  H-E-B Chipotle & Garlic Salsa Picante

3  large  tomatoes, thin sliced

3  avocados, peeled & thin sliced

2  red onions, thin sliced

1  pkg. (30 ct.)  H-E-B White Corn Tortillas

Instructions


Heat oven to 325°F. Season roast with salt and pepper to taste. Heat Cocinaware Dutch Oven over high heat for 3 minutes. Add canola oil and roast. Brown on each side for 3 minutes.

Add chipotle & garlic salsa picante and 1 cup water to Dutch oven, cover and place on lower oven rack. Bake for 2 hours or until meat is tender and falls apart easily.

Place taco fillings on a platter and serve on white corn tortillas.
Nutritional Information
No Nutritional Information Available
Source:
Tia Lety's Kitchen

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Rating