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 MexGrocer.com. Save extra sauce from recipe to top Mexican rice or cooked pinto beans.
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
How to Make It
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 10 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.
I used 3 pounds of meat, about a 1/4 cup of small diced onions, the honey in the recipe, one big can of rotel mild tomatoes & green chilis and one small can of Rotel HOT! Then poured the beef broth over it like the recipe says. Once it was done, I removed the meat from the crockpot and shredded it in a bowl with two forks. I strained 1/2 the liquid (keeping everything but separate). I poured the rest of the liquid from the crock pot (with rotel & onions etc) into a 12 inch sautee pan and brought it to a boil adding Cornstarch to thicken it ***Make sure to follow the Cornstarch directions (because I just dropped it in and it clumps - you need to mix it with COLD water for it to work properly)... Once it was to the thickness I wanted I added the mixture into the bowl with the beef (straining the oil). It came out amazing (like consistency of BBQ Beef or Pulled Pork)! I also saved all the extra liquid for a "just in case" - it was so good!
After it cooked, I thought it needed to be a tad bit sweeter, so I added another tablespoon of honey. Served on whole wheat french roll with CL's spicy slaw on top of beef. The meat smelled better than it tasted, wasn't bad, but didn't excite the tastebuds either.
The notes say: Save extra sauce from recipe to top Mexican rice or cooked pinto beans. Its seems a bit watery for that. Has anyone had any luck incorporating the extra sauce into a dish. Don't want it to go to waste!
These were great sandwiches. We couldn't find chipotle sauce or canned jalapenos so we subsituted hot salsa and canned green chiles. The sandwich wasn't as hot as we'd like, but it definitely made for a milder, yet still tasty, sandwich. I recommend as described with the cabbage, red onion, tomato, cilantro and sour cream additions.
Fantastic flavor and very versatile. Use in nachos, enchiladas, burritos, sandwiches and even omlettes. If you like a heavy breakfast. My sons love that it is easy to make at college and freeze in proportionate servings. Love it!!!
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