Slow Cooker Chipotle Beef Burritos
- 2 onions, minced
- 1/3 cup chili powder
- 3 tbs canned chipotle chiles in adobo sauce, minced
- 2 tbs vegetable oil
- 6 garlic cloves, minced
- 1 jalapeno, stemmed, seeded, and minced
- 1 tbs tomato paste
- 1 tbs ground cumin
- 1 15oz can tomato sauce
- 2 teas brown sugar
- 1/2 teas liquid smoke
- 3 lbs boneless beef chUck, trimmed and halved
- Salt and pepper
Adapted from passthesushi.com
In a heat proof bowl, combine the onion with the ingredients through the cumin and microwave until the onions are softened, about 5 minutes, stirring occasionally.
Stir the tomato sauce, sugar, and liquid smoke into the slow cooker with the onion mixture.
Season the beef with salt and pepper on both sides. Place in slow cooker and spoon sauce over top. Cover and cook on low for 9 to 11 hours.
Transfer the beef to a bowl and discard any excess fat. Shred the beef with two forks.
Skim any fat from the surface of the liquid remaining in the slow cooker. Ladle 1 cup, or more if needed, into the shredded beef to moisten and add flavor.