Corn tortillas, shredded lettuce and Jack cheese, sliced avocado and sour cream, all optional
How to Make It
In a blender or food processor, puree chipotle chiles with adobo sauce until smooth. Spoon 2 1/2 Tbsp. into slow cooker; reserve remainder for other uses. Add tomatoes, lime juice, onion and garlic; stir to combine. Season beef with salt and pepper and add to slow cooker.
Cover and cook on high until beef is tender enough to shred easily with a fork, about 6 hours. Using two forks, shred meat; spoon into a serving bowl with sauce. Serve beef with warmed corn tortillas, shredded lettuce and cheese, sliced avocado and sour cream, if desired.
We loved this! I pondered other reviewers and used 1/2 cup of the adobo puree. I absolutely browned my roast before putting in slow cooker. It never comes out right (for me) if I don't brown first! I believe that is what makes it flavorful and also easier to shred when done. I admit I once tried a slow cook w/out browning, and I couldn't shred my meat then, either*!* I sure hope this helps the person who had that problem. It only takes a few min, but is well worth it in flavor return*!* We loved this so much, I used the remaining adobo sauce the next week, making this again. ENJOY**
So tender. This recipe has a nice gentle spice to it, which makes it perfect for adding cilantro, salsa, hot sauce and other fixins. I could making this for tailgating during football season. The only thing I did different from the recipe was to brown the meat before placing it in the slow cooker.