A 3-pound boneless beef shoulder chuck roast goes a long way for two, especially if one of the two occasionally eats read meat. The avid meat eater worked mostly solo on the roast for three days.
With a bit less than a pound left, I shredded the remains for Chipotle Beef Tacos. I took this opportunity to make my own flour tortillas, which were easy to turn out and met the approval of all diners. We piled the tacos with my homemade Pico de Gallo, shredded extra sharp cheddar cheese, and leafy greens.
Chipotle Beef Tacos
About 1 pound cooked boneless beef shoulder chuck roast, shredded
1 cup beef broth
1/2 cup prepared chipotle enchilada sauce (Tip: I had this on hand in the pantry. You can find it in the ethnic food aisle at the supermarket.)
Salt to taste
Heat the beef broth in a skillet over medium heat. When the beef broth starts to simmer, add the shredded beef.
Add the chipotle enchilada sauce and season to taste. Let simmer uncovered until you see things come together, then cover for a few minutes.
Remove from heat and serve on warm flour tortillas with toppings of your choice.
I followed a recipe from Martin Johansson's Bread Bread Bread cookbook. Store bought tortillas work great, too.
Pico de Gallo
Sometimes home cooks may not have all the ingredients on hand. That's what happened to me: No cilantro. No worries.
I eye-balled this one and made about 3/4 cup using equal parts chopped white onion, jalapeno, and cherry tomatoes. I seasoned the mixture with about a teaspoon of lime juice, a dash of generic salt-free seasoning blend, salt, and cracked black pepper to taste. We enjoyed the Pico de Gallo without cilantro just fine.