"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chipotle Shredded Beef Recipe

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This recipe for Chipotle Shredded Beef, by , is from Just Enough Cooks... CCIC Company Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debra Kedrie
Added: Tuesday, October 27, 2009


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
1 tablespoon honey
2 ½ teaspoons kosher salt
1 teaspoon ground cumin
2 cups beef broth

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.

Number Of Servings:
Number Of Servings:
6 to 8
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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