118 Reviews of Chipotle Roast for Tacos & Sandwiches

From: PanNan

On Jun 27, 2004

I used a pork loin roast, and didn't add the chipotles because I wanted to make it mild this time. We served it on tortillas with cilantro and sour cream. It was delicious - very moist, tender and well seasoned. I will try it with chipotles next time for a spicier version.

From: clmcmm Moore

On Jul 11, 2004

This was fabulous! I made it while camping and we couldn't stop eating it. When I first tasted it, I thought it was going to be too hot but once you got the first bite down, it was perfect!

From: Shelby Jo

On Feb 26, 2008

This was very delicious! My hubby used the meat for tacos, and i just plopped mine on a bun and had a very tasty sandwich. I used some of the juices to dip, kind of like a french dip. I had leftovers so I took a can of refrigerated buttermilk biscuits, flattened them out, and put the meat in the middle. Sprinkled with shredded chipotle cheddar cheese, and sealed them up like little hot pockets. Those were great too! I will definitely make this often! It's very versatile, and you can use it so many different ways! Thanks for the great new addition to my recipe collection!

From: Lady McCoy

On Apr 2, 2008

This was great. I made this 3 times already. Flavors are great and the meat just falls apart. I did not change a thing. Served in flour tortilla. I made a sauce with equal servings of mayo and sour cream with a little lemon juice and a teaspoon of taco seasoning. It was great as a topping for this dish! Thanks for posting.

From: Deb's Recipes

On Aug 25, 2007

The leftover drippings along with the onions, peppers, and spices in the crockpot make great enchilada sauce! Just skim off the fat then puree the crockpot contents in your blender. Next add the pureed mix gradually to a roux made in your saucepan. Then stir in two small cans of tomato sauce, some water if needed, along with with cumin, chili powder, garlic powder, and oregano to taste. Simmer the sauce then use it for enchiladas filled with the leftover shredded chipotle roast ~ Yum!!

From: Kiwii

On Oct 7, 2007

I loved this recipe so much I wanted to try it with chicken. I used 6 chicken breasts and chicken broth, but kept everything else the same. Cooking time was about 1/3 of what was needed for the beef, and it was the most tender chicken I've ever made. It was perfect for enchiladas!!

From: armymomx2

On Oct 24, 2008

This roast is SO good! Wow...super yummy. I made exactly as directed. I didn't think it was too spicy. After shredding I rolled the beef on flour tortillas with a little cheese and sour cream. Will make these again...and again. Thanks for sharing. Update: The leftover beef & juices make excellent soup! I added some water, frozen veggies, and a can of pinto beans. Crushed tortillas in bowl, pour on the soup and topped with sour cream...super yummy.

From: SRF68

On Feb 21, 2009

I've made this several times with beef (fantastic by the way) but this time I used a pork roast and chicken broth. It turned out just as well. Thanks so much for posting!

From: Bill in East Texas

On Dec 25, 2008

Excellent. After slow cooking, I separated meat from sauce, degreased the sauce, placed sauce in pot and reduced by about a quarter (10-15 mins. of gentle boil), thickened with 2 tsp of cornstarch slurry, and finally recombined meat and sauce for final simmering. The idea was to make the excellent sauce better stick to the shredded meat.

From: GaylaJ

On Mar 20, 2005

Very good! Served wrapped in tortillas along with guacamole and sour cream. I followed the recipe, but next time I think I will use a pork roast and add additional chipotles. I didn't find it as spicy as expected and think I would prefer this type of dish made with pork, rather than beef. Nice to have dinner simmering all day and ready to eat at dinnertime. Thanks for the recipe!