Once again, here is a recipe from Everyday Food. I seriously love this little magazine. It is very worth the $10 a year I pay for it.
I made this in a slow cooker (different that the original recipe). It was super easy, and turned out perfectly. Plus it made the house smell fantastic all day long.
Just another note: I was kind of leary of the chipotle chilies. I have never cooked with them before. Do not skip this step. They looked kind of scary coming out of the can but was so flavorful and delicious! I found them in the Hispanic section of my grocery store.
- 2 to 3 tablespoons chopped canned chipotle chiles in adobo
- 1/2 cup ketchup
- 8 garlic cloves, chopped
- 2 teaspoons dried oregano
- Coarse salt and ground pepper
- 1 boneless beef chuck roast (about 3 pounds), excess fat trimmed
- 16 corn tortillas (6-inch), lightly toasted
- Roma tomato- diced
- Cheddar cheese- shredded
- Avocado-red onion relish-recipe follows
- cilantro-lime crema-recipe follows
- Stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper.
- Cut beef into 4 equal pieces. Coat with chili mixture and place in a slow cooker
- Slow cook on high for 4 hours or low for 6-8 hours.
- Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.
- To toast corn tortillas: warm a frying pan over medium heat. Spray with pan spray. One at a time slightly toast tortillas, flipping over for even toasting.
Avocado-Red Onion Relish
Makes 3 cups
- 2 diced avocados
- 1 finely chopped medium red onion
- 1 tablespoon fresh lime juice
- Salt and pepper
- Combine avocados, red onion, and lime juice. Season with salt and pepper.
- 8 ounces reduced-fat sour cream
- 1/8 cup fresh lime juice
- 1/4 cup chopped cilantro
- Salt and pepper
- Stir together sour cream, lime juice, and cilantro. Season with salt and pepper.