Ingredients

The following ingredients have 8 Servings
  • 1 cup low sodium beef broth
  • 5 garlic cloves, minced
  • 1 red onion, diced and divided
  • Juice of 2 limes, divided
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 canned chipotle peppers in adobo sauce, minced
  • 2 bay leaves, optional
  • 2 pounds beef chuck roast, trimmed and cut into 2-inch cubes
  • 2 teaspoons kosher salt, divided
  • 1 1/2 cups corn kernels
  • 2 large tomatoes, diced
  • 16 corn tortillas

Instruction

  • In your slow cooker, stir together the beef broth, garlic, half of the red onion, the juice of 1 lime, cumin, oregano, and chipotles. Add the bay leaves (if using), beef and season with 1 teaspoon of salt.
  • Cover the slow cooker and cook on Low heat for 8 hours. Shred the beef in the cooker and stir into the sauce.
  • In a small bowl, stir together the remaining red onion, remaining juice of lime, corn, tomatoes and remaining 1 teaspoon of salt.
  • Refrigerate individual portions of beef and salsa together in airtight containers for up to 4 days, or freeze up to 4 months. Serve the beef and salsa with the corn tortillas.