 Chipotle Taco Wraps
6 servings
Great for leftovers!
Ingredients:
1 boneless beef chuck pot roast (arm, shoulder or blade) (2-1/2 lb)
2 tsp olive oil
1 can (14 to 14-1/2 oz) beef broth
2 Tbsp minced garlic
1 jar (16 oz) chipotle salsa
3 Tbsp chopped fresh cilantro
Flour tortillas, warmed
Directions:
- Heat oil in stockpot over medium heat until hot; brown beef pot roast. Sprinkle with salt and pepper.
- Add broth and garlic; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender.
- Remove pot roast; cool slightly. Skim fat; reserve cooking liquid. Shred pot roast with 2 forks.
- Combine beef and salsa in saucepan. Cook and stir over medium heat 8 to 10 minutes, adding cooking liquid as needed to keep beef moist. Add cilantro.
Serve with tortillas and extra salsa on the side. Finish off this tasty meal by adding Mexican rice with black beans and a taco-inspired salad with tortilla "croutons", shredded cheese and dollop of fat-free sour cream.
Or, wrap beef into tortillas and secure in plastic wrapping for storage in refrigerator or cooler for lunches.
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