This week I found myself with several packs of corn tortillas on hand. I bought some from the grocery store and my husband bought even more from a local Mercado. We had tortillas coming out our ears!
We had taquitos Friday, Migas for breakfast Saturday, and used the remaining corn tortillas for these Honey Chipotle Pot Roast Tacos.
I was thrilled to get my crockpot out and slow cook a roast all day.
The roast simmers away on a bed of sliced onions and gets topped with a zesty seasoning mix of chili powder (chipotle and regular); paprika; garlic powder; cumin; oregano; and salt, then it gets doused in orange juice, water, and honey and slow cooks all day until it becomes tender and flavorful. Then you shred the meat and toss it in some of the juices and some salsa verde!
You can choose to top your tacos with about anything you'd like. I like to top my tacos with some of the onion, cilantro, green onion, sliced avocado and maybe a slice of jalapeno or two.
My husband likes his with pico de gallo and salsa. And my son just does meat and cheese! You can top them however you like. It's going to be delicious no matter what!
Crockpot Chiptole Honey Pot Roast Tacos
Adapted from Half Baked Harvest
by Tieghan Gerard
Serves 8
2 yellow onions, sl iced
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 salt
1 (4 pound) chuck roast
1 cup fresh orange juice
1 tablespoon honey
1 cup salsa verde
12 hard or soft taco shells, warmed
For topping: cilantro, green onion, avocado, and crumbled cotija cheese
In the crockpot, arrange the onions in the bottom of the crockpot bowl.
In a separate bowl, mix the chiptole; chili powder; paprika; cumin; garlic powder; oregano; and season with 1 tablespoon of salt. Place the roast over the onions, then rub all over with the spice mix. Pour over the orange juice; 3/4 cup water; and the honey. Cover and cook on LOW for 5 hours or HIGH for 3 hours.
Remove the meat from the crockpot and shred it using two forks.
Mix the salsa verde with 1 cup of the braising sauce - season with salt.
Stuff the beef and onions into the warmed taco shells and top with cilantro; avocado, and cheese. Serve with salsa verde. Enjoy!
It's Taco Time @ IHCC!
