Chipotle Pulled Beef Tacos with Greek Salsa + Avocado Crema

• Meat

  • 2 1/2 lbs Beef chuck, roast

• Produce

  • 1 Avocado
  • 1 tbsp Chipotle
  • 5 tbsp Coriander
  • 4 cloves Garlic
  • 1/4 cup Green onion
  • 2 Tomatoes

• Canned Goods

  • 1 cup Beef broth
  • 2 tbsp Tomato paste

• Condiments

  • 1/4 cup Lime juice
  • 1/2 cup Olives

• Baking & Spices

  • 1 tsp Chili powder
  • 1 tbsp Italian seasoning
  • 1/2 tsp Paprika
  • 1 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 1 Flour tortillas

• Dairy

  • 1/2 cup Feta cheese
  • 1/4 cup Greek yogurt

Found on wholeandheavenlyoven.com

Description

Ingredients

• 2-1/2 lbs beef chuck roast
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 4 cloves garlic
• 1/2 teaspoon paprika
• 1 tablespoon chipotle
• 1 tablespoon italian seasoning
• 1/2 cup feta cheese
• 1/2 cup sliced olives
• Flour tortillas for serving
• 1/4 cup green onion
• 1 avocado
• 1/4 cup greek yogurt
• 1 tablespoon cilantro
• 1/4 cup cilantro
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1/4 cup lime juice
• 2 tomatoes
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (or regular)
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 2-1/2 lbs beef chuck roast
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 tablespoon minced chipotle in adobo sauce
• 2 tablespoons tomato paste
• 1 cup beef broth (or chicken broth)
• SALSA:
• 2 medium tomatoes, diced
• 1/4 cup sliced green onion
• 1/2 cup sliced olives
• 2 tablespoons lime juice
• 1/2 cup crumbled feta cheese
• 1 tablespoon minced fresh cilantro
• Salt and pepper to taste
• AVOCADO CREMA:
• 1 medium ripe avocado, pitted and peeled
• 1/4 cup greek yogurt
• 1/4 cup fresh cilantro leaves
• 2 tablespoons lime juice
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Tortillas for serving

Directions

• In a small bowl, combine chili powder, cumin, paprika, Italian seasoning, and salt. Rub all over chuck roast and place in a 5-qt slow cooker.
• In a medium skillet over medium-high heat, saute garlic in oil until just fragrant, about 2 minutes. Add chipotle, tomato paste, and gradually whisk in broth until smooth. Bring mixture to a simmer then remove from heat. Pour over beef. Cook beef on low 6-8 hours until beef easily shreds with a fork. Once beef is cooled enough to handle, shred with two forks, season with salt and pepper to taste, and transfer shredded beef back to crockpot to keep warm.
• Make the salsa: In a small bowl, combine all salsa ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve.
• Make the avocado crema: In a food processor, combine all avocado crema ingredients and process until smooth and creamy. Season with salt and pepper to taste.
• Just before serving, assemble the tacos: Place shredded beef in tortillas, top with greek salsa and drizzle with avocado crema. Enjoy!

Nutrition