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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A little like a Mexican sloppy Joe, this juicy shredded beef is best sandwiched in crusty French rolls and topped with cabbage, red onion, sliced tomato, cilantro, and sour cream. Prep and Cook Time: about 30 minutes, plus 8 to 10 hours in the slow-cooker. Notes: Chipotle sauce, made by San Marcos, Knorr, and other brands, can be found at Whole Foods and Mexican markets or on . Save extra sauce from recipe to top Mexican rice or cooked pinto beans. Ingredients:
2 1/2 pounds boned beef chuck |
1 can (14 1/2 oz.) chopped tomatoes |
1 can (7 oz.) chipotle sauce (see notes), or 7 ounces spicy 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 1/2 teaspoons kosher salt |
1 teaspoon ground cumin |
2 cups beef broth |
Directions:
1. 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.
2. Cover and cook on low until beef is very tender when pierced, 8 to 10 hours. If desired, remove lid for last 30 minutes to allow sauce to reduce and thicken.
3. 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.
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