Excellent recipe! I left out the chipotle as well because I don't care for the flavor. It took a bit of work to shred it but was worth it. Also, I pureed the sauce before I added the beef back in so it wasn't chunky. We'll definitely be making it again. Would be great for a small get-together since you can just throw it in the slow cooker and forget about it.
Spicy Shredded Beef
Comments and Reviews 1-10 of 12
paparazzimama Posted: 04/18/09
Heike01 Posted: 11/03/09
This is an awesome recipe with lots of versatility. Rather spicy, but full of flavor, and easy to prepare. I will definitely make this dish again.
MrsBoot Posted: 10/04/10
Absolutely incredible! My husband isn't the biggest fan of super spicy so I went with the hot salsa instead of the chipotle sauce & followed everything else. It's perfectly tender and full of flavor. My question is - what do you do with the reserve sauce it asks you to ladle out afterwards?? It says, "See Notes" but I didn't find anything...Any suggestions? Stew base maybe?
Megan112 Posted: 01/28/10
AMAZING! Loved this meal! I actually cooked it for longer on a low setting...maybe 15 hours and it all fell apart nicely! It defenitly has so heat to it though=)
iamjenny Posted: 05/19/11
This was delicious, I'm going to be cooking this again soon
Mareseatoates Posted: 06/02/11
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!!!
u62philo Posted: 07/09/11
This was absolutely delicious. An amazing change of pace from tacos and enchiladas. The honey adds a depth of flavor. And so easy too. I have made this several times.
thedaytimewall Posted: 08/30/11
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.
sjcpeach Posted: 12/09/11
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!
beautski4 Posted: 02/04/12
A friend made this for me last weekend and I was blown away! I am headed to the store now to buy the ingredients to make this tomorrow for Superbowl Sunday!! I can't wait!!
ccgirl364 Posted: 10/25/12
Delicious and spicy!! Great open-faced with crusty bread and a vinegar-based coleslaw. It would also be good with soft shell tacos.
steponme Posted: 04/08/12
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.