Description

A rich blend of chipotle chiles, pineapple juice, and maple syrup infuses this beef with deep flavor—perfect for taco night or meal prep

Ingredients

For the Beef:

3–4 pounds beef chuck roast

3 chipotle chiles in adobo sauce

1 cup pineapple juice

½ cup pure maple syrup

3 tablespoons tomato paste

2 teaspoons salt

1 teaspoon black pepper

For Serving:

Corn tortillas

Shredded cabbage

Diced avocado

Diced tomato

Cook Mode Prevent your screen from going dark

Instructions

Make the Sauce:
In a blender or food processor, combine chipotle chiles, pineapple juice, maple syrup, tomato paste, salt, and pepper. Blend until smooth.

Slow Cook the Beef:
Place the beef chuck roast in the slow cooker. Pour the chipotle sauce over the beef, making sure it’s fully coated. Cover and cook on low for 6–8 hours, until the beef is tender and shreds easily.

Shred the Meat:
Remove the beef from the slow cooker, shred it with two forks, then return it to the sauce and stir to coat.

Assemble Tacos:
Warm the corn tortillas. Fill each with shredded beef and top with shredded cabbage, diced avocado, and tomato.

Serve:
Enjoy the tacos immediately, optionally with a squeeze of lime or extra toppings like sour cream or cilantro.

Notes

For a sweeter flavor, substitute maple syrup with honey.

Adjust the number of chipotle chiles based on your preferred spice level.

Toppings like queso fresco, crema, or pickled onions also pair beautifully.

Prep Time: 10 minutes
Cook Time: 6–8 hours (slow cooker)
Category: Dinner / Tacos
Method: Slow Cooker
Cuisine: Mexican-Inspired