I love Chipolte. This recipe makes plenty for a family or enough for two that allows for extra to freeze for a later date. We make enchiladas, salads, burritos, burrito bowls, and nachos out of this recipe. Searing the beef is a huge part of the flavor in this recipe, I don’t recommend skipping it.
Ingredients:
- 3 lb Beef brisket or chuck roast (trimmed and cut into 2 inch chunks)
- 1/2 cup Beef broth (or chicken broth)
- 2 medium Chipotle chiles in adobo (including the sauce, about 4 tsp)
- 5 cloves Garlic (minced)
- 2 tbsp Apple cider vinegar
- 2 tbsp Lime juice
- 1 tbsp Dried oregano
- 2 tsp Cumin
- 2 tsp Sea salt
- 1 tsp Black pepper
- 1/2 tsp Ground cloves (optional)
- 2 whole Bay leaves
Directions:
Puree Everything but bay leaves and beef.
Place the beef in your slow cooker and pour the mixture from the blender on top of the beef and then add the whole bay leaves on top.
Cook for either 4-6 hours on high or 8-10 hours on low. You’ll know when it’s ready because the beef will fall apart with very little effort.
Remove the bay leaves once finished cooking. The meat should be fall-apart tender and able to easily shred.
Shred the meat. It’s easy to shred with two forks, you may want to remove it from the slow cooker to do this so it doesn’t scratch the bottom surface of your pot.
Stir beef into the juices.
Cover and allow to rest for about 10 minutes to allow the beef to absorb the flavor from the juices more.
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