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Chile Lime Beef Tortas

Chile Lime Beef Tortas

Charlotte Hancey
Chuck roast is slow cooked with chipotle peppers, onions, garlic and lime juice then shredded and added to crusty rolls. Top with avocado, mayo, lettuce and more for a bold, tasty meal.
5 from 3 votes
Prep Time 25 mins
Slow Cook 8 hrs
Total Time 8 hrs 25 mins
Course Main Course
Cuisine Mexican
Servings 8


  • Slow Cooker


  • 5 lbs boneless chuck roast, outside fat trimmed
  • 1 white onion, diced
  • 4 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, diced
  • 1/4 cup fresh lime juice (about 2 limes)
  • 8 oz tomato sauce
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 8 hoagie rolls or large crusty rolls
  • Sliced Monterrey Jack cheese
  • Shredded iceberg lettuce
  • Avocado slices or prepared guacamole
  • Chipotle mayonnaise
  • Red onion, thinly sliced
  • Fresh jalapeno, sliced


  • Add chuck roast, onion, garlic, chipotles, lime juice, tomato sauce, chili powder, salt and pepper to slow cooker. Cook on low for 6-8 hours. Once meat is very tender and “falling apart” remove and shred using two forks, discarding fat. Add shredded beef back to liquid.
  • Serve on toasted rolls with toppings of choice.


  1. Additional topping ideas: chopped cilantro, tomato slices, pickled jalapenos or onions, pico de gallo and any cheese you'd like. 
  2. Leftover meat can also be used for quesadillas, tacos, burritos, etc. 
  3. Leftover meat freezes well for up to 3 months.
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