Ingredients: |
Ingredients: 2 ½ pounds boned beef chuck 1 can (14 ½ oz.) chopped tomatoes (I like Rotel with chilies or with lime) 1 can (7 oz.) chipotle sauce (see notes) or 7 ounces spicy or Chipotle salsa 1 can (4 oz.) diced jalapeño chiles, drained 1 onion, chopped 3 cloves garlic, minced 2 tablespoons ground dried New Mexico Chile or regular chili powder 1 tablespoon honey 2 ½ teaspoons kosher salt 1 teaspoon ground cumin 2 cups beef broth
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Directions: |
Directions:Rinse beef and trim off excess fat. Put in a slow-cooker (at least 5 qt.). Add tomatoes (with juice), chipotle sauce or salsa, jalapeños, onion, garlic, ground Chile, honey, salt, and cumin; pour broth over the top.
Cover and cook on low until beef is very tender when pierced, 8 to 12 hours. If desired, remove lid for last 30 minutes to allow sauce to reduce and thicken.
With a heavy fork, transfer meat to a rimmed board or plate. Shred with two forks. Ladle out half the sauce and reserve (see notes). Return shredded beef to the remaining sauce in slow-cooker, cover, and let warm. Serve in sandwiches, over cilantro lime rice, with beans in a burrito, etc. |
Personal
Notes: |
Personal
Notes: Chipotle sauce, made by San Marcos, Knorr, and other brands, can be found at Whole Foods and Mexican markets or on MexGrocer.com. Save extra sauce to top Mexican rice or cooked pinto beans.
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