MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow-Cooker Chipotle Beef Carnitas
Categories: Beef, Chilies, Herbs, Vegetables, Breads
Yield: 16 servings
2 tb Kosher salt
2 tb Brown sugar
1 tb Ground cumin
1 tb Smoked paprika
1 tb Chilli spice mix
1 ts Garlic powder
1 ts Ground mustard
1 ts Dried oregano
1 ts Cayenne pepper
3 lb Boneless beef chuck roast
2 lg Sweet onions; thin sliced
3 Poblano peppers; seeded,
- thin sliced
2 Chipotle peppers in adobo;
- fine chopped
3 tb Oil
16 oz Jar salsa
16 Flour tortillas (8");
- warmed
3 c Queso fresco; crumbled -OR-
3 c Monterey Jack cheese;
- shredded
MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Avocado; diced
Sour cream
Fresh cilantro; minced
Mix the first nine ingredients. Cut roast in half; rub with 1/4 cup
spice mixture. Cover and store remaining mixture in a cool, dry
place for up to 1 year.
Place onions and peppers in a 4 qt slow cooker. In a large skillet,
heat oil over medium heat. Brown roast on all sides. Transfer meat
and drippings to slow cooker. Top with salsa. Cook, covered, on low
until meat is tender, 8-10 hours.
Remove roast; shred with two forks. Skim fat from cooking juices.
Return meat to slow cooker; heat through. Using a slotted spoon,
place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese.
Add toppings of your choice.
Recipe by Ann Piscitelli, Nokomis, Florida
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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