Ingredients
- 2 onions, minced
- 1/3 cup chili powder
- 3 tablespoons vegetable oil
- 6 garlic cloves, minced
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 (15 ounce) can tomato sauce
- 2 teaspoons sugar
- 1 (3 pound) boneless beef chuck roast, trimmed and halved
- salt and pepper
- 1 tablespoon lime juice
Preparation
Step 1
Microwave onions, chili powder, oil, garlic, coriander, cumin, and cayenne in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
Stir tomato sauce and sugar 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 large bowl, let cool slightly, then shred into bite-size pieces, discarding excess fat; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface with wooden spoon.
Toss shredded beef with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful. Stir in lime juice and season with salt and pepper to taste. (Filling can be refrigerated in airtight container for up to 3 days or frozen for up to 1 month. If frozen, let filling thaw completely before using.