Description
Fall-apart tender beef slow-cooked with authentic Mexican spices, chipotle peppers, and a touch of citrus. Perfect for tacos, burrito bowls, or sandwiches with an irresistible depth of flavor.
Ingredients
Scale
- 3 lbs beef chuck roast (or brisket)
- 1/4 cup apple cider vinegar
- 4 cloves garlic (minced)
- 2 chipotle peppers in adobo sauce (chopped)
- 1 tbsp adobo sauce (from can)
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 2 tsp smoked paprika
- 1 tsp ground cloves
- 1 tsp black pepper
- 1 tsp salt
- 1/2 cup beef broth
- 2 bay leaves
- 1 lime (juiced)
- 1 orange (juiced)
- For serving:
- Corn tortillas
- Chopped cilantro
- Diced white onion
- Lime wedges
- Avocado slices
Instructions
- Prep beef: Trim excess fat from roast and cut into 3-inch chunks.
- Make sauce: In blender, combine vinegar, garlic, chipotles, adobo sauce, cumin, oregano, paprika, cloves, pepper, and salt. Blend until smooth.
- Slow cook: Place beef in slow cooker. Pour sauce over meat. Add broth, bay leaves, and citrus juices. Stir to coat.
- Cook: Cover and cook on LOW 8-10 hours or HIGH 5-6 hours until fork-tender.
- Shred: Remove beef and shred with forks. Skim fat from cooking liquid.
- Reduce sauce: Return shredded beef to slow cooker with 1/2 cup cooking liquid. Cook 30 min on HIGH to absorb flavors.
- Serve: Remove bay leaves. Serve in warm tortillas with fresh toppings.
Notes
- For authentic flavor, don’t skip the citrus
- Make ahead – tastes even better next day
- Freezes well for up to 3 months
- Use leftovers for nachos, quesadillas, or omelets
- Adjust chipotles for more/less heat
- Prep Time: 20 min
- Cook Time: 8 hrs
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup beef
- Calories: 240
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 90mg