Description
These Crockpot Chipotle Honey Pot Roast Tacos combine tender, slow-cooked chuck roast infused with smoky chipotle and sweet honey flavors. Served with caramelized onions, salsa verde, fresh cilantro, avocado, and crumbled cotija cheese in warm taco shells, this recipe offers a delicious and effortless way to enjoy flavorful Mexican-inspired tacos perfect for family dinners or entertaining guests.
Ingredients
Scale
Meat and Spice Mix
- 2 yellow onions, sliced
- 2 tablespoons chili powder
- 1 tablespoon chipotle chile powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon pink Himalayan salt
- 1 (4 pound) chuck roast
Liquids and Sauces
- 1 cup fresh orange juice
- 3/4 cup water
- 1 tablespoon honey
- 1 cup salsa verde
For Serving
- 12 hard or soft taco shells, warmed
- cilantro, for garnish
- green onion, for garnish
- avocado, sliced, for garnish
- crumbled cotija cheese, for garnish
Optional Jalapeño Lime Yogurt
- 1/2 cup plain Greek yogurt
- 1 clove garlic, grated
- 1/2 cup pickled jalapeños
- 2 tablespoons lime juice
- Salt, to taste
Instructions
- Prepare the roast and onions: Arrange the sliced onions in the bottom of the crockpot bowl or a large oven-safe Dutch oven, depending on your cooking preference.
- Mix spices and season roast: In a separate bowl, combine chipotle chile powder, chili powder, smoked paprika, ground cumin, garlic powder, dried oregano, and 1 teaspoon of pink Himalayan salt. Rub this spice mix all over the chuck roast thoroughly to coat it evenly.
- Add liquids and start cooking: Place the seasoned roast on top of the onions. Pour fresh orange juice, 3/4 cup water, and honey over the roast. Cover the crockpot or Dutch oven.
- Cook the roast: For crockpot method, cook on LOW for 5 hours or HIGH for 3 hours. For oven method, preheat oven to 325°F (163°C) and roast covered for 2 1/2 to 3 hours until the meat is very tender.
- Caramelize the roast (oven method only): If using the oven, increase the temperature to 425°F (218°C), uncover the roast, and cook for an additional 10 minutes to develop a deep caramelized crust.
- Shred the meat: Remove the meat from the cooking vessel and shred it with two forks until tender and pull-apart consistency.
- Prepare salsa verde sauce: Mix the salsa verde with 1 cup of the braising sauce from the cooking pot. Taste and season with additional salt if needed.
- Assemble tacos: Fill warmed taco shells with shredded beef and onions. Top with fresh cilantro, green onion, sliced avocado, and crumbled cotija cheese. Serve alongside salsa verde and optional Jalapeño Lime Yogurt for added flavor.
Notes
- Jalapeño Lime Yogurt: Combine 1/2 cup plain Greek yogurt, 1 grated garlic clove, 1/2 cup pickled jalapeños, 2 tablespoons lime juice, and salt to taste in a bowl until creamy. This sauce adds a tangy and spicy twist to the tacos.
- Homemade Hard Shells: Warm 8-12 corn tortillas in the microwave for 30 seconds to 1 minute until pliable. Rub tortillas with olive oil on a baking sheet, layer with cheese and beef, fold over, and bake at 350°F (175°C) for 5-8 minutes. Flip and bake another 5 minutes until cheese melts and shells are crisp.
- You can choose either the oven or crockpot cooking method based on convenience and available kitchen equipment.
- For best results, use fresh orange juice for a bright citrus flavor that balances the smoky spices.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 7g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
