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Spicy Shredded Beef

David Prince

Yield Makes 6 to 8 servings
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.

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

Nutrition Information

  • calories 261
  • caloriesfromfat 38 %
  • protein 30 g
  • fat 11 g
  • satfat 4 g
  • carbohydrate 10 g
  • fiber 1.8 g
  • sodium 1198 mg
  • cholesterol 92 mg

How to Make It

  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.