Alexa’s Crockpot Chipotle Honey Pot Roast Tacos (via Teighan Gerard)

This is an exact replica of Tieghan Gerard’s recipe by the same name. My dear friend Alexa made it for me once and I’ve craved it once a quarter ever since. I always have to ask her for the recipe again whenever I get the craving, so rather than bother her, I went ahead and dropped it here.

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What You’ll Need

• 2 yellow onions, sliced

• 2 tbs chili powder

• 1 tbs chipotle chile powder

• 1 tbs smoked paprika

• 1 tbs ground cumin

• 1 tbs garlic powder

• 1 tbs dried oregano

• 1 tsp pink Himalayan salt

• 1 (4 pound) chuck roast

• 1 cup fresh orange juice

• 1 tbs honey

• 1 cup salsa verde

• 12 hard or soft taco shells, warmed

• *Optional garnishes* cilantro, green onion, avocado, and crumbled cotija cheese, for serving

How to make

• First, arrange the onions in the bottom of the crockpot bowl.

• In a bowl, mix the chipotle, chili powder, paprika, cumin, garlic powder, oregano, and season with 1 tablespoon of salt. Place the roast over the onions, then rub all over with the spice mix. Pour over the orange juice, 3/4 cup water, and the honey. Cover and cook on LOW for 5 hours or on HIGH for 3 hours.

• *** Optional step: put meat in crock pot stoneware into the oven to finish off, cooking uncovered at 425F (or as hot as your stoneware allows — make sure to check!!!) for 10 minutes, until deeply caramelized on top.

• Remove the meat from the crockpot and shred it using two forks.

• Mix the salsa verde with 1 cup of the braising sauce - season with salt.

• Stuff the beef and onions into the warmed taco shells and top with cilantro, avocado, and cheese. Serve with salsa verde.

Enjoy!