Ingredients
- 2 onions, minced
- 1/3 cup chili powder
- 3 Tbsp minced canned chipotle chile in adobo sauce
- 2 Tbsp vegetable oil
- 6 garlic cloves, minced
- 1 jalapeno chile, stemmed, seeded and minced
- 1 Tbsp tomato paste
- 1 Tbsp ground cumin
- 1 15 ounce can tomato sauce
- 2 tsp light brown sugar
- 1/2 tsp liquid smoke
- 1 3 lb boneless beef chuck roast, trimmed and halved
- salt and pepper
Preparation
Step 1
Microwave onions, chili powder, chipotles, oil, garlic, jalapeno, tomato paste, and cumin in bowl, stirring occasionally, until vegetables are softened, about 5 minutes. Transfer to slow cooker.
Stir tomato sauce, sugar, and liquid smoke into slow cooker. Season beef with salt and pepper. Add to slow cooker, and coat evenly with sauce mixture. Cover and cook until beef is tender, 9 to 11 hours on low, or 5 to 7 hours on high.
Transfer beef to a large bowl, let cool slightly, then shred into bite sized pieces, discarding excess fat; cover to keep warm. Strain solids from braising liquid and discard. Place braising liquid in a bowl and refrigerate until fat congeals on top, then remove fat using a large spoon.
Toss beef with defatted liquid. Filling can be refrigerated in airtight container for 3 days or frozen for 1 month. Thaw completely before using.