Slow Cooker Chipotle Tacos

Slow Cooker Chipotle Tacos Pin Word

Mexican food is my favorite and to me it consists of any concoction encased in soft or crispy tortillas.  Slow Cooker Chipotle Tacos filling can be put in either kind so that is doubly wonderful for me.  The recipe is easy and has an unusual list of ingredients. You would never guess.  Get the ingredients all together, put them in the crock pot, turn it on and … that is it. After the cooking time has ended all you need to do is spoon it down the middle of a taco shell and eat it up.

Slow Cooker Chipotle Tacos

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours, 20 minutes

Yield: 4 to 5 Servings

Serving Size: 2 tacos

Ingredients

2 (15 oz.) cans Pinto Beans, drained

1 cup corn kernals, canned, frozen or fresh

1 chipotle pepper in adobo sauce, chopped (there must be different heats with the brands for these peppers because the first time I made this I used the whole can and it was delicious - other cans were so hot one was plenty - please check the heat before adding to your recipe and decide on what you like)

1 (6 oz.) can tomato paste

3/4 cup Chili Sauce

1 Tablespoon Unsweetened Cocoa Powder

1 teaspoon Ground Cumin

1/2 teaspoon Ground Cinnamon

1/2 teaspoon salt

Directions

Well, here we go. I am all about 'easy' cooking.

Put everything in the crockpot.

Cook on low 3 to 4 hours or on high 1-1/2 to 2 hours.

Spread quite a bit on your favorite taco shells, hard or soft.

Top with lettuce (I used sliced romaine).

You can also add fresh tomatoes.

I am a sucker for avocado and lime.

Serve with some beans and rice if you like. You can even try my Homemade Slow Cooker Refried Beans at this link http://veganinthefreezer.com/2012/10/06/refried-beans

IF FREEZING:

Let cool to room temperature and then pack in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator a few (4 to 6) hours before serving.

Put the filling in a saucepan to heat through and serve.

http://veganinthefreezer.com/2014/01/01/slow-cooker-chipotle-tacos/

Slow Cooker Chipotle Tacos Front

 


Comments

Slow Cooker Chipotle Tacos — 17 Comments

  1. Hi Ginny! This recipe looks intriguing. But before I make it is it really a whole can of chipotle with one can of beans? Seems like it would be hotter than heck??? I cook with chipotle a lot but usually a T or more is enough.

    • Yes, the whole can is correct. I kept checking as I was adding but it was not too hot. My error is that there are two cans of pinto beans and I changed the recipe above. Thanks for the heads up. That still leaves all the chipotle peppers. Make sure you are getting the ones in adobo sauce because they are milder to me. I never found it too hot but I love hot seasonings. You may want to use half a can or a couple of peppers for your first attempt. Just to be safe.

  2. Question regarding the Chili Sauce. Could the sauce be made at home? If not what brand would you recommend? The link directs to Amazon and that sauce is 18 dollars a jar.

    • Hi Scott. Yes, you can make it at home. The Amazon link is actually for 6 jars but still a bit pricey. There are many chili sauces in the grocery stores and you can use any one you want. I actually do buy the one that is in the Amazon link but only one jar at a time at the store. I don’t remember it being over $3.00 though. $2 something, I think.

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  4. Love tbe Chipotle flavor, but found the heat overwhelming. I had already removed all seeds. Wasn’t enough. Maybe 1/2 a can next time.

    • I am so sorry it was too hot for you. I wonder if my can was way under spiced? Can that be – like from a certain producer? I will remake it and double check the spiciness. Thanks for the heads up.

  5. Pingback: Crock Pot Taco Fillings, Easy Healthy Delicious

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