Get ready to ignite your taste buds with these 20 mouth-watering spicy chuck roast recipes, all infused with the bold flavors and spices of Mexico! Chuck roast, a cut of beef that’s both tender and flavorful, is the perfect canvas for a wide range of spicy and savory sauces, marinades, and seasonings. From traditional dishes like birria de res (Mexican stew) to modern twists on tacos and quesadillas, we’ve got you covered with this collection of Mexican-inspired chuck roast recipes.
In this article, we’ll explore the rich flavors of Mexico’s cuisine and show you how to add a spicy kick to your chuck roast recipes. Whether you’re looking for slow-cooked stews, tender and juicy tacos, or crispy and cheesy nachos, these 20 recipes are sure to satisfy your cravings and inspire your next meal.
Slow Cooker Mexican Chuck Roast with Chipotle
Savor the rich flavors of Mexico with this tender and spicy slow-cooked chuck roast, infused with the smoky heat of chipotle peppers. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 lbs beef chuck roast
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp chipotle peppers in adobo sauce, finely chopped
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup beef broth
Instructions:
1. Season the chuck roast with cumin, smoked paprika, salt, and black pepper.
2. In a slow cooker, combine the seasoned roast, diced tomatoes, garlic, cilantro, chipotle peppers, and beef broth.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Serve hot, garnished with additional cilantro and a dollop of sour cream, if desired.
Cooking Time: 4-10 hours
Mexican Shredded Beef Tacos with Chuck Roast
Mexican Shredded Beef Tacos with Chuck Roast Recipe
Summary:
This recipe yields tender and flavorful shredded beef tacos, perfect for a quick weeknight dinner or weekend gathering.
Ingredients:
– 2 pounds chuck roast
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 packet of taco seasoning (or homemade blend)
– 8-10 corn tortillas
– Optional toppings: shredded cheese, diced tomatoes, shredded lettuce, sour cream, cilantro
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the chuck roast with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 5 minutes.
4. Add diced onion and minced garlic to the pot; cook until softened, about 3-4 minutes.
5. Sprinkle taco seasoning over the roast and stir to coat. Cover the pot with a lid and transfer it to the preheated oven.
6. Cook for 2-1/2 hours or until the beef shreds easily with a fork.
7. Remove from oven, let cool slightly, then shred the beef with two forks.
8. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
9. Assemble tacos with shredded beef, desired toppings, and serve immediately.
Cooking Time: Approximately 2 hours and 45 minutes (including prep time)
Chuck Roast Birria de Res (Mexican Stew)
This hearty stew originated from the state of Jalisco, Mexico, and is typically served with fresh tortillas, lime wedges, and a sprinkle of cilantro. Chuck roast birria de res is a comforting dish that warms the soul.
Ingredients:
– 2 pounds chuck roast
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 jalapeño pepper, seeded and chopped
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, brown the chuck roast over medium-high heat, about 5 minutes per side.
3. Add onion, garlic, and jalapeño; cook until onion is translucent, about 5 minutes.
4. Stir in diced tomatoes, beef broth, cumin, paprika, salt, and black pepper.
5. Cover pot and transfer to the preheated oven.
6. Cook for 2-1/2 hours or until meat is tender and falls apart easily.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 2-1/2 hours
Mexican-Style Braised Chuck Roast with Ancho Chiles
A rich and flavorful braising liquid infused with the deep, slightly sweet heat of ancho chiles elevates this classic chuck roast to new heights.
Ingredients:
– 2 pounds beef chuck roast
– 4 ancho chiles, stemmed and seeded
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 cup beer or chicken broth
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat 2 tablespoons oil over medium-high. Sear the chuck roast until browned on all sides, about 5 minutes per side.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Add ancho chiles, cumin, smoked paprika, beer or broth, salt, and pepper. Stir to combine.
5. Cover the pot and transfer it to the preheated oven. Braise for 2 1/2 hours, or until the meat is tender and falls apart easily.
Cooking Time: 2 1/2 hours
Chuck Roast Enchiladas with Red Sauce
Elevate your Mexican-inspired meal game with this flavorful and filling recipe that combines tender chuck roast with creamy red sauce wrapped in soft tortillas. Perfect for a cozy night in or a crowd-pleasing gathering.
Ingredients:
– 2 pounds beef chuck roast, sliced into thin strips
– 8-10 corn tortillas
– 1/4 cup red enchilada sauce
– 1/4 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high. Add onion and cook until translucent. Add garlic and cook for an additional minute.
3. Add sliced chuck roast to the skillet and cook until browned, about 5 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble enchiladas by filling each tortilla with cooked chuck roast, then rolling and placing seam-side down in a baking dish.
6. Pour red sauce over the top of the enchiladas, followed by shredded cheese.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Spicy Mexican Chuck Roast Quesadillas
This recipe combines the flavors of slow-cooked chuck roast with spicy peppers and melted cheese, all wrapped up in a crispy quesadilla. Perfect for a flavorful and satisfying meal.
Ingredients:
– 1 lb beef chuck roast
– 1 can diced tomatoes with green chilies
– 1/2 cup chopped onion
– 1 jalapeño pepper, diced
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 4 large tortillas
– Shredded cheese (cheddar or Monterey Jack work well)
– Optional toppings: sour cream, salsa, cilantro, avocado
Instructions:
1. Preheat oven to 300°F.
2. Season chuck roast with cumin, chili powder, salt, and pepper.
3. Cook roast in a slow cooker or Dutch oven for 8 hours, or until tender.
4. Shred beef with two forks.
5. Heat tortillas in the oven for 2-3 minutes, or until pliable.
6. Assemble quesadillas by spreading shredded cheese on each tortilla, then topping with beef mixture and diced peppers.
7. Cook quesadillas in a large skillet over medium-high heat for 2-3 minutes per side, or until crispy and melted.
8. Serve hot with desired toppings.
Cooking Time: 9 hours (slow cooker) + 10 minutes to assemble and cook quesadillas
Chuck Roast Carne Guisada (Mexican Beef Stew)
A hearty and flavorful stew that simmers beef, vegetables, and spices together in a rich and tangy tomato-based broth.
Ingredients:
– 2 pounds chuck roast, cut into large chunks
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium bell peppers, chopped
– 2 medium tomatoes, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large Dutch oven or pot over medium-high heat.
2. Add beef chunks and cook until browned on all sides, about 5 minutes. Remove from pot.
3. Add onion, garlic, bell peppers, and tomatoes to the pot. Cook until vegetables are tender, about 10 minutes.
4. Add diced tomatoes, cumin, paprika, salt, and pepper to the pot. Stir to combine.
5. Return beef to the pot and stir to coat with the tomato mixture.
6. Bring stew to a boil, then reduce heat to low and simmer for 2-3 hours or until beef is tender.
Cooking Time: 2-3 hours
Mexican Chuck Roast Street Tacos
Get ready for a flavorful street food-inspired twist on traditional tacos! This recipe combines tender chuck roast with bold Mexican flavors and textures, all wrapped up in a crispy taco shell.
Ingredients:
– 2 lbs beef chuck roast
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Vegetable oil, for brushing
– Optional toppings: diced onions, cilantro, sour cream, salsa
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, combine chuck roast, lime juice, garlic, oregano, cumin, smoked paprika, salt, and pepper.
3. Cover the pot and braise the roast for 2-3 hours, or until tender and easily shredded with a fork.
4. Shred the roast with two forks and warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning shredded beef onto a warmed tortilla and topping with your desired fixings.
Cooking Time: 2-3 hours (braising time)
Serve immediately and enjoy!
Chuck Roast Chile Colorado (Red Chile Beef)
A hearty and flavorful dish that combines tender chuck roast with the rich flavors of red chile peppers, onions, garlic, and spices. Perfect for a comforting meal or special occasion.
Ingredients:
– 2 lbs beef chuck roast
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup roasted red chile peppers, diced
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper, to taste
– 1/4 cup beef broth
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the chuck roast with salt, pepper, cumin, and paprika.
3. In a large Dutch oven or oven-safe pot, sear the roast over medium-high heat until browned on all sides, about 5 minutes per side.
4. Add the chopped onion to the pot and cook until softened, about 5 minutes.
5. Add the minced garlic and roasted red chile peppers to the pot. Cook for an additional 1-2 minutes.
6. Pour in the beef broth and cover the pot with a lid.
7. Transfer the pot to the preheated oven and braise for 2 1/2 hours, or until the roast is tender and falls apart easily.
Cooking Time: 2 1/2 hours
Mexican Chuck Roast Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the richness of chuck roast with the bold flavors of Mexico.
Ingredients:
– 4 large bell peppers, any color
– 1 (2.5-3 pound) beef chuck roast, sliced into thin strips
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 packet taco seasoning
– 8 ounces shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers, remove seeds and membranes, and place them in a baking dish.
3. In a large skillet, cook the beef strips until browned, about 5 minutes. Add onion, garlic, diced tomatoes with green chilies, and taco seasoning; cook for an additional 5 minutes.
4. Stuff each pepper with the beef mixture, topping with cheese and cilantro.
5. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 30-35 minutes
Chuck Roast Barbacoa-Style Tacos
Get ready to experience the bold flavors of Mexico with this easy-to-make barbacoa-style taco recipe featuring tender chuck roast. This dish is perfect for a weeknight dinner or a casual gathering with friends.
Ingredients:
– 2 pounds beef chuck roast
– 1/4 cup lime juice
– 1/4 cup orange juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 8 corn tortillas
– Chopped onion, cilantro, and lime wedges for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, combine chuck roast, lime juice, orange juice, garlic, oregano, cumin, paprika, salt, and pepper.
3. Cover the pot and braise for 2-1/2 hours or until the meat is tender and shreds easily with a fork.
4. Shred the beef with two forks and stir to combine with the braising liquid.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning shredded beef onto tortillas, garnishing with chopped onion, cilantro, and a squeeze of lime juice.
Cooking Time: 2 hours 30 minutes
Mexican Chuck Roast and Potato Stew
This comforting stew is a flavorful twist on traditional chuck roast, infused with the bold spices and aromas of Mexico. Serve it with crusty bread or over rice for a satisfying meal.
Ingredients:
– 2 lbs beef chuck roast
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 2-3 medium-sized potatoes, peeled and cubed
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a large Dutch oven or heavy pot, brown the chuck roast over medium-high heat.
3. Add onion, garlic, bell pepper, cumin, chili powder, salt, and pepper. Cook until vegetables are tender.
4. Add diced tomatoes and beef broth. Bring to a boil, then cover and transfer to preheated oven.
5. Braise for 2-3 hours or until meat is tender.
6. Add potatoes and continue cooking for an additional 45 minutes or until they’re tender.
7. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 2-3 hours (plus prep time)
Chuck Roast Sopes with Refried Beans
A delicious twist on traditional tacos, this recipe combines the richness of slow-cooked chuck roast with creamy refried beans and crispy sopes.
Ingredients:
– 2 lbs beef chuck roast
– 1 onion, diced
– 2 cloves garlic, minced
– 1 packet of taco seasoning
– 8-10 sopes (store-bought or homemade)
– 1 can refried beans
– Shredded cheese, for serving
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado
Instructions:
1. Preheat oven to 300°F.
2. Season the chuck roast with taco seasoning and place in a large Dutch oven or slow cooker.
3. Add the diced onion and minced garlic on top of the roast.
4. Cook for 8-10 hours or until the beef is tender and falls apart easily.
5. Warm the sopes according to package instructions.
6. Assemble the sopes by spooning some of the refried beans onto each one, followed by a slice of the slow-cooked chuck roast.
7. Top with shredded cheese and your desired toppings.
Cooking Time: 8-10 hours (slow cooker or oven) + 10 minutes to assemble
Spicy Mexican Chuck Roast Nachos
Spicy Mexican Chuck Roast Nachos: A flavorful twist on traditional nachos, this recipe combines the tender, spicy goodness of chuck roast with creamy cheese and crunchy tortilla chips.
Ingredients:
– 2 lbs beef chuck roast
– 1/4 cup chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1 can (14.5 oz) diced tomatoes with green chilies
– 8-10 tortilla chips
– 1 cup shredded cheese (cheddar or Monterey Jack work well)
– Sour cream and salsa for topping (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a small bowl, mix together chili powder, cumin, smoked paprika, and cayenne pepper.
3. Season the chuck roast with the spice blend, then place it in a Dutch oven or heavy pot.
4. Add the diced tomatoes with green chilies to the pot, cover, and cook for 2-1/2 hours, or until the beef is tender.
5. Meanwhile, arrange tortilla chips on a baking sheet.
6. Shred the cooked chuck roast with two forks, then spoon it over the tortilla chips.
7. Sprinkle shredded cheese evenly over the top.
8. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
9. Serve hot with sour cream and salsa, if desired.
Cooking Time: Approximately 3 hours
Chuck Roast Pozole Rojo (Mexican Hominy Stew)
Pozole Rojo, a traditional Mexican hominy stew, is a comforting and flavorful dish perfect for cold winter nights. This recipe uses tender chuck roast to add depth and richness to the classic hominy-based broth.
Ingredients:
– 2 pounds boneless chuck roast
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups dried hominy, rinsed and drained
– 4 cups chicken broth
– 1 cup beef broth
– 1 tablespoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– Optional: shredded cheese, chopped cilantro, diced radishes, lime wedges for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the chuck roast with salt, pepper, cumin, and paprika.
3. Sear the roast in a large Dutch oven over medium-high heat until browned on all sides.
4. Add chopped onion and cook until translucent.
5. Add minced garlic and cook for 1 minute.
6. Add hominy, chicken broth, beef broth, and browned chuck roast to the pot.
7. Cover and transfer to the preheated oven.
8. Simmer for 2-3 hours or until the meat is tender.
9. Shred the beef with two forks and return it to the stew.
10. Serve hot, garnished with your choice of toppings.
Cooking Time: 2-3 hours
Mexican Chuck Roast Flautas with Avocado Crema
Transform tender chuck roast into crispy flautas and serve them with a creamy avocado sauce for a delicious Mexican-inspired meal.
Ingredients:
– 2 lbs beef chuck roast
– 1/4 cup lard or vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Vegetable oil for frying
– Avocado Crema (recipe below)
Instructions:
1. Preheat oven to 300°F.
2. Season the chuck roast with salt, pepper, cumin, and paprika. Brown the roast in a large Dutch oven over medium-high heat, then transfer it to the preheated oven and cook for 2-3 hours or until tender.
3. Shred the cooked chuck roast and set aside.
4. Fry tortillas in hot oil for 30 seconds on each side or until crispy.
5. Stuff each flauta with shredded beef and roll up tightly. Serve with Avocado Crema (recipe below).
Avocado Crema:
– 3 ripe avocados, diced
– 1/2 cup sour cream
– Juice of 1 lime
– Salt to taste
Combine all ingredients in a bowl and mix until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: Approximately 4-5 hours (including cooking time for the chuck roast)
Chuck Roast Mole Poblano with Chocolate Sauce
Experience the rich flavors of Mexico with this iconic dish, where tender chuck roast is smothered in a complex mole poblano sauce, infused with the deep notes of dark chocolate.
Ingredients:
– 2 lbs beef chuck roast
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 small onion, diced
– 1 cup roasted almonds
– 1/2 cup raisins
– 1 tsp ground cinnamon
– 1/2 tsp ground cumin
– 1/4 tsp ground cayenne pepper
– 1/4 cup dark chocolate chips (at least 70% cocoa)
– 2 cups chicken broth
– Salt and black pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the chuck roast with salt, black pepper, and cumin.
3. Heat oil in a large Dutch oven over medium-high heat; brown the roast on all sides, about 5 minutes per side.
4. Add garlic, onion, almonds, raisins, cinnamon, and cayenne pepper to the pot; cook until fragrant, about 2 minutes.
5. Add chocolate chips and chicken broth to the pot; stir to combine.
6. Cover the pot and transfer it to the preheated oven; braise for 3-4 hours or until the meat is tender.
7. Serve the roast with the rich and complex mole poblano sauce spooned over the top.
Cooking Time: 3-4 hours
Mexican Chuck Roast Gorditas with Salsa Verde
Mexican Chuck Roast Gorditas with Salsa Verde: A flavorful fusion of tender roast beef, crispy gordita bread, and tangy salsa verde. This recipe combines classic Mexican flavors with a hearty chuck roast for a satisfying meal.
Ingredients:
– 2 pounds chuck roast
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 4 gordita breads (homemade or store-bought)
– Salsa Verde (see below)
Salsa Verde:
– 1 cup tomatillos, husked and chopped
– 2 jalapeños, seeded and chopped
– 1/2 cup cilantro leaves
– 2 tablespoons lime juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large bowl, whisk together lime juice, garlic, oregano, salt, and pepper. Add chuck roast and marinate for at least 30 minutes or overnight.
3. Roast the chuck roast in the preheated oven for 3-4 hours, or until tender.
4. Slice gordita breads into wedges and toast until crispy.
5. Assemble by placing a slice of roasted chuck roast on each gordita wedge, then top with Salsa Verde.
Cooking Time: 3-4 hours (roast), 10 minutes (gordita toasting)
Chuck Roast Tostadas with Pickled Onions
A flavorful twist on traditional tacos, these Chuck Roast Tostadas with Pickled Onions combine tender beef with tangy, sweet, and spicy flavors.
Ingredients:
– 1 (2-3 pound) chuck roast
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 8 corn tortillas
– Pickled Onions (see below for recipe)
– Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco, sour cream
Instructions:
1. Preheat oven to 300°F.
2. In a small bowl, mix together lime juice, garlic, and oregano.
3. Season the chuck roast with salt and pepper, then coat with the lime mixture.
4. Place the roast in a Dutch oven or heavy pot and cover with foil.
5. Roast for 2-1/2 hours, or until tender and easily shredded.
6. Warm tortillas by wrapping them in foil and heating in the oven for 5 minutes.
7. Assemble tostadas by spooning the beef onto tortillas and topping with Pickled Onions and optional toppings.
Cooking Time: 2-1/2 hours
Mexican Chuck Roast Empanadas with Spicy Salsa
Mexican Chuck Roast Empanadas with Spicy Salsa Recipe:
Get ready to spice up your snack time with these mouthwatering empanadas filled with tender chuck roast and served with a tangy, spicy salsa. Perfect for a quick meal or as an appetizer.
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 1 pound cooked chuck roast, shredded
– 1/2 cup chopped onion
– 1 jalapeño pepper, diced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Spicy Salsa:
+ 1 cup diced fresh tomatoes
+ 1/4 cup chopped fresh cilantro
+ 1 lime, juiced
+ 1 jalapeño pepper, seeded and finely chopped
+ 1 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out empanada dough to desired thickness.
3. Place a spoonful of chuck roast mixture onto one half of the dough, leaving a 1/4 inch border around the edges.
4. Fold the other half of the dough over the filling and press edges together with a fork.
5. Brush tops with olive oil and bake for 15-20 minutes or until golden brown.
Spicy Salsa:
1. In a bowl, combine diced tomatoes, cilantro, lime juice, jalapeño pepper, and salt. Mix well.
2. Refrigerate for at least 30 minutes to allow flavors to meld.
Serve empanadas warm with spicy salsa for dipping. Enjoy!
Summary
Get ready to spice up your meals with these 20 mouth-watering Mexican-style chuck roast recipes! From slow cooker masterpieces to flavorful tacos and stews, this collection has it all. Enjoy tender and juicy chuck roast in a variety of dishes, including Slow Cooker Mexican Chuck Roast with Chipotle, Mexican Shredded Beef Tacos, and Spicy Mexican Chuck Roast Quesadillas. Whether you’re in the mood for something bold and spicy or hearty and comforting, these recipes are sure to satisfy your cravings.
