Rich, smoky shredded beef for tacos, burrito bowls, and quesadillas. Freezes and vacuum-seals as well as any braise.
Ingredients
- 3–4 lb beef chuck roast, cut into chunks
- 3 chipotles in adobo, plus 1 tbsp adobo sauce
- 4 garlic cloves
- 1 onion, quartered
- 2 tsp cumin
- 1 tsp dried oregano
- 2 bay leaves
- ½ cup beef broth
- Juice of 2 limes
- 1 tbsp cider vinegar
- 1½ tsp salt
Instructions
- Blend the chipotles, adobo, garlic, cumin, oregano, broth, lime juice, vinegar, and salt into a smooth sauce.
- Place the beef and onion in the slow cooker, tuck in the bay leaves, and pour the sauce over.
- Cook on low 8 hours until fork-tender.
- Shred the beef and stir it back through the juices. Discard the bay leaves.
Make-Ahead & Storage
Freeze shredded in its juices up to 3 months; vacuum-seals well for reheating from the bag. Serve in tacos, bowls, or over rice.
Notes
Adjust the chipotles up or down for heat. No cilantro, per the household rules — lean on extra lime and diced onion to finish.