Taste of Home
Slow-Cooker Chipotle Beef Carnitas
TOTAL TIME: Prep: 40 min. Cook: 8 hours
YIELD: 16 servings plus 1/4 cup leftover spice mixture.
I came up with this beef carnitas recipe while trying to figure out what I could do with a pot roast that had been in the freezer. Now I keep the rub in a plastic bag, ready and waiting in my cupboard, and I can get the roast in the slow cooker in less than 15 minutes. —Ann Piscitelli, Nokomis, Florida
Ingredients
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2 tablespoons kosher salt
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2 tablespoons brown sugar
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1 tablespoon ground cumin
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1 tablespoon smoked paprika
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1 tablespoon chili powder
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1 teaspoon garlic powder
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1 teaspoon ground mustard
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1 teaspoon dried oregano
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1 teaspoon cayenne pepper
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1 boneless beef chuck roast (3 pounds)
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2 large sweet onions, thinly sliced
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3 poblano peppers, seeded and thinly sliced
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2 chipotle peppers in adobo sauce, finely chopped
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3 tablespoons canola oil
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1 jar (16 ounces) salsa
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16 flour tortillas (8 inches), warmed
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3 cups crumbled queso fresco or shredded Monterey Jack cheese
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Optional toppings: cubed avocado, sour cream and minced fresh cilantro
Directions
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1.
Mix the first nine ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover and store remaining mixture in a cool, dry place for up to 1 year.
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2.
Place onions and peppers in a 4-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer meat and drippings to slow cooker. Top with salsa. Cook, covered, on low until meat is tender, 8-10 hours.
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3.
Remove roast; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.
Nutrition Facts
1 carnita (calculated without optional toppings): 415 calories, 18g fat (6g saturated fat), 70mg cholesterol, 830mg sodium, 35g carbohydrate (5g sugars, 1g fiber), 27g protein.
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