Rating: 4 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

This delicious chipotle dish is paleo friendly and a crowd pleaser. Serve in taco or burrito shells with cilantro-lime rice, black beans, salsa, cheese, and your other favorite toppings for a great Mexican-inspired meal.

Recipe Summary

prep:
25 mins
cook:
8 hrs
total:
8 hrs 25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.

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  • Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.

  • Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.

  • Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.

  • Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.

Cook's Note:

Use fewer peppers (and remove more seeds) for a milder flavor.

Nutrition Facts

186 calories; protein 13.9g; carbohydrates 2.9g; fat 12.9g; cholesterol 51.7mg; sodium 513.7mg. Full Nutrition
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