Download on the App Store
C986b874 b9fe 4343 8057 c74dfe76cec8  2016 04 04 01 33 22


3 pounds chuck roast cut into small chunks with fat trimmed
3 cloves garlic, minced
3 chipotle peppers in adobo sauce
1 can chopped green chiles
1 cup finely chopped onion
1/3 cup fresh lime juice
2 tablespoons apple cider vinegar
1 teaspoon tabasco sauce
3 large bay leaves
1 tablespoon ground cumin
1 tablespoon oregano
1/4 tsp ground allspice
2 teaspoons salt
1 teaspoon black pepper
1/3 cup beef broth or water

Combine all ingredients in a bowl until coated and put into the slow cooker. Cover and cook on low for 6-8 hours or until the beef is tender and falls apart easily when shredded with a fork.

Shred the beef pieces inside of the slow cooker and allow meat to soak juices for a bit. Be sure to remove bay leaves before serving.

Best served in homemade tortilla shells!