Ingredients

The following ingredients have 18 Servings
  • SPICE MIX
  • 1 tablespoon paprika
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • salt and pepper to taste (about 1 teaspoon each)
  • BEEF
  • 2 to 3 lb beef chuck or brisket (cut into 4 pieces)
  • 3 garlic cloves (minced)
  • 1 onion (sliced)
  • 1/2 cup orange juice
  • 2 to 3 chipotle peppers in adobo (chopped)
  • 14 oz can petit diced tomatoes
  • 2 cups beef stock
  • Salt and pepper

Instruction

  • Sear the beef in a nonstick skillet on all sides, about 8 minutes. Season with salt and pepper to taste and add the beef to the slow cooker.
  • In the same skillet, add the onions. Cook until they begin to soften. Then add the broth, scraping up the browned bits as it cooks; about a minute. Pour the broth over the beef in the slow cooker.
  • To the slow cooker, add the remaining ingredients; garlic, tomatoes, chipotle peppers, and orange juice to the slow cooker. Stir slightly, turn the beef to coat, cover, and cook on low for 8 to 9 hours or until the beef is fall apart tender.
  • Remove the beef from sauce, shred with 2 forks. Meanwhile, let the sauce simmer in the slow cooker for 10 to 15 minutes to reduce slightly. Season with salt to taste.