Thank you so much for posting this recipe. I tried this yesterday and it is absolutely delicious. I liked it so much that I did the same thing with chicken breasts and pork. I added a little more chipotle pepper that you did, but my husband and I do like spicy food. I love your teaching style and appreciate you taking the time to do these videos.
I have made this and it is delicious!! I have used many your recipes and canning techniques since I found your site. Sometimes I have a hard time watching some of the canning videos from other sites. But not yours! I listen to you from beginning to end! You are so captivating and complete with your presentation it is a pleasure to watch! Thank you for all that you do!
And it is so convenient to have ready to go when you need a fast meal. So glad you are enjoying our videos--your comments always make us smile! We love your enthusiasm.
I'm getting ready to make this for the second time so I watched you do it again before I start. We really enjoy this recipe. It's sooo good!! I didn't have cilantro on hand last time and don't again this time so I just leave it out. Thanks so much for your channel. I've learned tons from you and love your teaching style and personality.
I have been binge watching your channel for about a week now. I am 68, and have been canning since I was able to stand on a stool beside my Nana. Not once did I ever consider pressure canning! Well holy moley... I watch my 2 baby grands every day AND cook dinner for the family. My presto arrives next week and it will be life changing on so many levels. You (and Jim ) are treasures!! Thank you for sharing with us. And one more thing, in your opening you show jars with lemon slices. I NEED to know what that is...lol
That is fantastic! Good for you! Those jars with the lemon slices are chicken soup and we have a video on that. The day that picture was taken I had just removed lemon slices from my dehydrator so I slipped a slice in each jar. In our video I don't show that, but that is what I did for the picture and that little bit of lemon gave the soup a wonderful taste!
We finally cracked open a jar of this I canned a couple of months ago - absolutely loved it. I think it's now our new favorite recipe for tacos (may even try it in enchiladas). Thanks so much for posting it! :-)
Miss Pam, LOVED this pressure canning video!!! By the time I get my pressure canner I am not going to be frightened to pressure can any more!! Thank you!!
Pam, This recipe is so good! I made it months ago but just now opened a jar. I had to buy more “expensive” roast since the prices are $4 and $5 a pound now, to can more. I’m pretty sure the prices are just going to continue going up 😂
Thank you for sharing your recipe, hubby loves shredded beef tacos so I've got to try it. Thank you also for showing how you use it right out of the jar, that was very thoughtful.
Hola (I'm learning & practicing my Spanish) from Canada! I love how you "keep it real", by including the things that don't quite work out along with the things that turn out just beautifully. I am probably about your age, I'm guessing so I really relate to many of your ways of doing things. You remind me of how my mother used to do things as I watched her as a child. Keep up the wonderful work you two! I look forward to more of your videos and appreciate how many of your recipes and ways of working around the homestead are science based as well.
I just received delivery of my Presto Pressure Canner last evening and awaiting the Ball Canning book today. This will be the first recipe I try! Thank you so much!
I made a batch of this the other day and the next day, we had tacos for lunch. Delicious!! This recipe is a real keeper for us! Rather than shelve them for long-term food storage, these will be placed in our working pantry as another one of our 'go to' fast foods. I've been canning for decades but always enjoy making something new! Thanks so much for making this video!
@@RoseRedHomestead I came back to add that I made another batch of the Chipotle Beef yesterday -- 15 pints. Several will go to my Mom in her Christmas basket. Thanks again for this great recipe! ❤
So glad I decided to make this. It is absolutely delicious! Will definitely be making more. Fajitas have never been easier. Took me about 10 min to prep everything after work today. Love love love!!! ❤️
So happy I found this video. I tried this today and it was excellent!! Love all of your videos and can't get enough, which is why I am watching an older one. Wish I had made this sooner. Great job as always!!
I’m so happy I came across this recipe of yours. I’ve been binge watching today and have a few pressure canning recipes of yours I will be trying lol. Thank you again for sharing.
So - I finally got to this - I made 5 quarts from 4 small chuck roasts from our steer that went into the freezer a few weeks ago - - - I'm so excited to try it - I have two men and me so chose quarts based on your description - THANK YOU!
Chipotle and adobo sauce--I could put those in EVERYTHING. Haven't been canning long...mostly doing just ingredient canning. I am going to do this tho as my first 'meal' canning. I doubt it will last long on the shelf. As always, thank you and Jesus bless.
This looks great, getting my list ready to do some canning and this will be included things third time I have watched this and will put on list for doing in march this year. I will be leaving out the cilantro .
Hello Rose, I am so enjoying your videos! Thank you for all you and Jim’s work! The question I have is will this work using Pork Shoulder? I got a really good deal on Pork and when I saw this recipe, I thought I had to try it. Keep up the good work. JilliBean
This is a great recipe. I just ordered the canning book so thank you for showing another great recipe from the book. Another meat that goes beautifully w/Adobo sauce is turkey. A local sandwich shop got me hooked on their Southwest Turkey salad sandwiches & it uses these Adobo peppers. I make that recipe every Thanksgiving w/leftover turkey.
I am from Oregon, and am really enjoying your show. You are doing great in the way you teach, and your explanations are very well put... Thank you for producing such a great learning medium for such a wide range of people around the world. 🙂I am posting some of these on my Facebook Channel, I have around 1500 viewers there of which you'll probably gain a few more in that as well.
I added 6 pints of this to my canner of chilli. It is delicious, although I forgot the garlic. I will be canning the rest of my brisket with this recipe. Yum🤗
I just found this channel! What a great recipe! I’ve done this exact one with black beans and we love that flavor. I’m going to try this with chicken and pork also and see if this makes quick sour cream enchiladas!!
YUM😋😋😋 Can’t wait to make some here in Oklahoma 😃 Thanks so much for your wonderful instructions, recipes and videos🙃 LOVED the sneak peak at the end to prepare yummy dinner🤩
Thanks for all your great recipes and knowledge you share. I am going to try and make this for quick after work meals or trips to our cabin. I will try this in my instant pot max. I have done raw pack beef and it’s nice to be able to do small batches.
@@RoseRedHomestead can't wait to can the Tacos. I made loads of Mexican food but I love shredded pork the best. But I do make a peach chipotle bbq sauce when I sell bbq roadside from my smoker. Can I can bbq sauce in a waterbath?
Love the look of this recipe -- thank you so much for demonstrating it. I love how many fresh ingredients go in, instead of spices deydrated from store bought jars. I love how efficient, and simple, the assembly process is. And I can see how, for someone like me who will probably do only a partial batch, this could easily be made alongside something more involved. Thank you!
I made a half recipe tonight as a test. A bit spicy and salty for me but that can easily be remedied. Excellent recipe, worth adding to my canning pantry recipe list. Thanks!
Are the chipotle chillis hot? How can I get the good flavor without the heat? I love your channel, binge watching all of them. I have learned so much, Thank You!
I could almost smell that! I wish I had watched this yesterday because this morning I canned 7 pints of chuck roast, one pint of ground beef and then 3 quarts of meatballs (I added 2 quarts of water to fill in the space since I didn't have any broth). I'll give my pressure canner a rest until I stock up on chicken breasts. Thanks for sharing. I will definitely be making some of this.
In 2020, when shelves emptied in our markets, I bought a lot of canned Mexican foods because we love it and it was available. I still have many cans of chipotles in adobo, but instead of going through them can by can, chopping them and maybe only needing a few to use with my small canning batches (I only have the Max), I plan to prepare them as I do ancho chilis. I will purée my peppers with the adobo, then spread it on a silicone mat or two and dehydrate, then powder it. That way I won’t have to worry about a “use by” date, and I will enjoy having that as a shelf stable spice on the shelf. I made my third batch of your pulled pork today, which has become a BIG favorite! Next week, chipotle beef will be canned! I have 12 pounds of chicken breasts to can first, and oodles of noodles to make! Thank you for all the inspiration in this time of hardship for many, and for getting me started canning and dehydrating again. It’s good for me, my husband, our budget and our friends.
That is a fantastic idea! Thank you for sharing this. I always have leftover chipotles in adobo sauce--what a great way to save it. I may include this in a video sometime. Glad to hear you enjoy the pulled pork recipe!
@@judywhite1344 I have ultra-tiny measuring spoons that measure a drop, a dash, smidgen, pinch, dash, and a tad! They also have fractional designation, and a tad, the largest, is 1/4 teaspoon. Start with a small amount that you think might be pleasing. Since it is a powder, you and others can easily add more as they like, just as you would use salt or pepper. I use this set of measuring spoons FAR more than I could have imagined before I got them! They are awesome and available on Amazon.
Pam, I can see weight loss in your face, congratulations on your healthy lifestyle. Because I can get buy one get one free on check roasts I have been raw packing them plain. However, this looks so good I will be trying it next time. Thank you.
Got to love a recipe that is cooked in the jar.. time saver.. plus less mess. Ok usda we need more tested meal in a jar options darn it.. home cannners would not rebel can if we got some guidelines so we can use what we have at home and can what we like.. also some of us loose electricity a lot so a freezer is not a option .. :).
If the USDA were better funded, they would continue with their testing! It is a shame they have been practically defunded. But the recommendations they have provided over the years are invaluable and I am so grateful for them. And we are in the same situation as you are with power outages. I always like to keep enough jars on hand in case I have to quickly can everything we have stored in our freezer. Thanks for your comments.
My husband, who likes little beyond your basic meat and potatoes, gave this a thumbs up...my world shook just a little! I did have some of that awesome sauce left and will not toss it. Suggestions for preservation and use, please!
Looks really good, I will definitely try this. I think the only thing I might do differently, would be to run the chipotle’s through a food processor. When I have left over chipotle chili’s, I do this to use as salsa for tortilla chips
Hi Pam! I'm going to make this today but I had a question. If you keep the broth, what could you use it in? it looks too delicious to throw away! Maybe you could do a video using it? Seeing your reaction when you test tasted the beef I think I might cut back the amount of those chillies! lol. Thank you for all you do for us. I'm in Australia and I got a can of them on Amazon. We have a store here called Babina which sells things from all around the world and also in bulk sized and I was lucky enough to find them in a much larger can. (I should have checked there first!)
Hi Pam, I’ve done this recipe and LOVE it so much! I’m getting ready to run to the store to pick up cilantro to make it again today. I have a question about cooking it. In a few of your videos you say to boil whatever I’ve opened for 10 minutes to make sure any bacteria is killed (you didn’t in this one) but in doing this I end up burning off any of the liquid and sometimes scorch the bottom of the pan. What am I doing wrong? Before I noticed you said this and used things straight out of the jar with just a little heating up they tasted a little better - not dry. Does it need to be a boil? And if I run out of liquid do I add more? Thanks for your help in this - and for all the help you’ve given me on trying new things :)
I’m going to definitely do this one. I do have a question. My husband is a little picky and he won’t eat the chipotle (it’s for me) and I’m wondering if I can pressure cook chicken to shred with the same ingredients r Celt the chipotle for him. Can I do the same process with chicken for a picky husband? Love your videos. Big fan here in Fredericksburg Va. 😊. God bless
Can you replace the beef chunks with ground beef as well? Thank you for your wonderful, easy to follow videos. I've wanted to use my pressure canner but honestly was sort of afraid to attempt it. Now I feel more confident and look forward to stocking my shelves!
I will have to can me this recipe. I have gotten so tired of hamburger meat and Chipotle peppers will definitely be better than the dry taco seasoning mix. Enjoyed your video!
Well, I'm gonna have to try this one I guess. It sounds really good, although one chipotle pepper in adobo would probably be ample for ME in a quart jar 😂Now the trick today will be to find ANY affordable beef.
You thank us for joining you, but it is us that’s blessed to be able to join you. Please let me know what brand of bouillon you use? I’m sorry to ask another question. 😊
Pam, have you ever done a video on making tortillas? We love our Mexican food here in Texas! I would love to learn how to make them should I ever have to because I can't get them in a store... Not sure what I would do without access to my Mexican food! 😬
First, thank you for being so responsive to my questions as I make my way through your video library! I just made your chicken soup recipe this weekend and got the 7 quarts - first experience using a pressure canner. As I was reading my manual for the cubed beef (prepping for your taco recipe here), I noticed that it says not to use any liquid for the raw pack method. IN ALL CAPS! Is there a reason why you do and/or is there a shelf life you would not exceed when using the broth?
For this recipe, she used the Ball Book of canning. Since there are vegetables and the raw packed meat is not packed solidly all the way to the top, it's important to add broth to fill in around the veggies up to 1” headspace. This particular recipe specifically calls for beef broth.
The more I eat Tacos with the canned beef meat and Chipotle Peppers in Adobe Sauce, the better they taste. I haven’t had tacos using ground beef since I have been canning this recipe. Thanks so much for sharing!
