Ingredients

The following ingredients have 9 Servings
  • 3 ancho chiles
  • 2 tablespoons avocado oil or other high smoke point oil
  • 3 pounds rump roast
  • 2-1/2 teaspoons Kosher salt
  • 2 teaspoons garlic powder
  • 1-1/2 teaspoons coarsely ground black pepper
  • 1/2 teaspoon smoked paprika
  • 4 tablespoons Dark Roast Community Coffee (or 1-1/2 cups brewed double strength, ground)
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 1 medium onion (sliced)
  • 2 in fresh limes (cut 4 wedges each)

Instruction

  • Remove the seeds and stems from the ancho chiles and rinse.
  • Add the chiles to a bowl and cover with 1 cup simmering water.
  • Set aside for 20 minutes.
  • Meanwhile heat the avocado oil in a heavy skillet. Cast iron is best.
  • While the oil is heating trim any hard fat and silver skin from the roast with a sharp knife.
  • Mix the salt, garlic powder, pepper, and smoked paprika.
  • Rub the seasoning mixture over all surfaces of the meat.
  • Brown the meat on all sides in the hot oil.
  • Remove from the pan.
  • Quickly add 1 cup of the coffee into the pan and use a wooden spoon to scrape up anything sticking to the pan.
  • Turn the heat off and add the remaining 1/2 cup of coffee, honey, and lime juice.
  • Let the pan sit for a few minutes.
  • Drain the water from the ancho chiles. They should be very soft.
  • Rinse them quickly and add to a blender container with the coffee mixture.
  • Pulse until smooth - the mixture will be very thick. Almost like a paste.
  • Add the sliced onion to the bottom of a slow cooker.
  • Place the browned meat on top of it.
  • Spoon the ancho-coffee sauce over the meat, using the spoon to cover it completely.
  • Cook on low heat for 8 to 10 hours.
  • About 30 minutes before serving use two forks to shred the meat, mixing it into the gravy that has formed.
  • Cover and continue to cook for 30 minutes or until ready to serve.
  • Serve on slider buns or warm tortillas with a wedge of lime to squeeze over the top.