- 3- 5 # chuck roast
- 3 - 5 dried chipotle peppers, seeds removed
- 1 medium yellow onion
- ¼ C lime juice
- ¼ C tomato paste
- 4 garlic cloves
- 1½ T apple cider vinegar
- 2 t cumin
- 2 t sea salt
- 1 t oregano
- ¾ C water
- 3 bay leaves
| - cut the roast into large chunks
- place in the slow cooker
- combine the next 9 ingredients in a food processor or blender
- process until smooth
- pour over the roast and add the water and bay leaves
- cover and cook on low for 7 hours
- shred the beef
- continue cooking for 1 to 2 hours until really tender
- remove the bay leaves
- serve with sour cream, guacamole, or pickled onions
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