Spicy Shredded Beef slow Cooker
Rate the RecipeRead Reviews (5)A little like a Mexican sloppy Joe, this juicy dish is best sandwiched in crusty French rolls and topped with shredded 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 MexGrocer.com. Save extra sauce to top Mexican rice or cooked pinto beans.
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|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 jalape�o chiles, drained|
|1 onion, chopped|
|3 cloves garlic; minced|
|2 tablespoonsground dried New Mexico chile or regular chili p|
|2 1/2 teaspoonskosher salt|
|1 teaspoonground cumin|
|2 cupsbeef broth|
Spicy Shredded Beef slow Cooker Preparation
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, jalape?os, 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.
Calories:261 (38% from fat)
Fat:11g (sat 4)
Sunset, JANUARY 2006
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