This recipe was my original claim to fame on my husband’s side of the family. It’s what earned me the “chef” title among them. And it really is a showstopper. There’s minimus effort to it but it’s PACKED with flavor. Mostly from the chipotle in adobo sauce but also from the 8 fresh garlic cloves used. The meat is salty, tender, smoky, and spicy. It’s simply perfect whether served on a taco, over some quinoa, or just by itself. This version of the recipe results in a dryer meat. I also make it in the crockpot which results in a juicer, wetter meat. Both are excellent. If you’re interested in trying it in the crockpot, just add everything into the base and cook on low for at least 8 hours. Then shred the meat while adding the liquid back in by the ladle full. Either way, you can’t go wrong with my Smoky Beef Tacos. They’ll have you smokin’ while you’re making them and while you’re eating them.