Thursday, January 3, 2013

Mexican Beef

This recipe can be made into many different dishes.  We usually eat the beef in tacos and then with the leftovers have enchiladas or quesadillas.   The beef is also excellent as a topping for nachos.  The chipotles can be overwhelming, so vary the amount depending on your taste.  This dish is also excellent using chicken instead of the beef, just adjust your cooking times down.

3 Pd. Beef chuck roast, trimmed
14 Oz. Tomatoes, Diced
2 Tbsp. Chili Powder
1 tsp. Cumin
1 tsp. Oregano
1 tsp. Garlic Powder
1 1/2 Tbsp. Chipotle chilies in Adobe Sauce, minced

Cut beef into 4 pieces. Rub beef with the dry spices. In a crockpot, add the tomatoes and chipotles. Mix well. Add beef to crockpot, along with any remaining spices. Spoon some of the tomatoes on top of beef. Cook on high for 8 – 10 hours until beef is tender. Remove beef to a platter and shred. Return beef to sauce and mix well.