Stuff You Need
Main Ingredients
- 2–3 dried ancho chiles, stemmed
- 4 dried pasilla chiles, stemmed
- ¾ cup salsa verde
- ½ cup orange juice
- ¼ cup lime juice (from 2 limes)
- 3 tablespoons packed brown sugar
- 2 teaspoons ground cumin
- 2 garlic cloves
- 2 teaspoons table salt, divided
- 1½ teaspoons dried oregano
- 1 teaspoon pepper, divided
- 2½ pounds boneless beef chuck-eye roast, trimmed and cut into 1-inch pieces
To Serve
- 12 (8-inch) flour tortillas, warmed
- 4 ounces queso fresco, crumbled (1 cup)
- ½ cup coarsely chopped fresh cilantro
Stuff to Know Before Cooking
Salsa verde is a green salsa made from tomatillos and green chiles.
Both light and dark brown sugars work here.
Flour tortillas are our preference, but corn tortillas are a great alternative.
If queso fresco isn’t available, substitute farmer’s cheese or mild feta. This dish also pairs well with rice.
Prep the Chiles
Using kitchen shears, cut the ancho and pasilla chiles in half lengthwise, discarding the seeds, then cut into 1-inch pieces.
In a skillet over medium heat, toast the chiles, stirring often, until fragrant, about 5 minutes. Transfer to a bowl, cover with hot water, and let soften for about 5 minutes. Drain.
Make the Adobo Sauce
In a blender, combine salsa verde, orange juice, lime juice, sugar, cumin, garlic, oregano, 1 teaspoon salt, ½ teaspoon pepper, and the softened chiles.
Blend until smooth, 1 to 2 minutes. Pour into the slow cooker.
Add the Beef
Season the beef with the remaining 1 teaspoon salt and ½ teaspoon pepper.
Add it to the slow cooker and stir to coat with the adobo sauce.
Slow Cook and Serve
Cover and cook until the beef is tender and shreds easily, 5 to 6 hours on high or 8 to 9 hours on low.
Use two forks to shred the beef in the slow cooker and stir to coat in the sauce.
Serve the beef in warm tortillas topped with queso fresco and cilantro.
Croc Pot Slow Cooker Adobo Braised Beef
Ingredients
Main Ingredients
- 2-3 dried ancho chiles stemmed
- 4 dried pasilla chiles stemmed
- ¾ cup salsa verde
- ½ cup orange juice
- ¼ cup lime juice from 2 limes
- 3 tablespoons packed brown sugar
- 2 teaspoons ground cumin
- 2 garlic cloves
- 2 teaspoons table salt divided
- 1½ teaspoons dried oregano
- 1 teaspoon pepper divided
- 2½ pounds boneless beef chuck-eye roast trimmed and cut into 1-inch pieces
To Serve
- 12 8-inch flour tortillas, warmed
- 4 ounces queso fresco crumbled (1 cup)
- ½ cup coarsely chopped fresh cilantro
Instructions
- Toast chopped ancho and pasilla chiles in skillet, about 5 minutes. Soften in hot water, drain.
- Blend softened chiles with salsa verde, orange juice, lime juice, sugar, cumin, garlic, oregano, salt, and pepper.
- Pour sauce into slow cooker. Season beef with salt and pepper, add to cooker, and stir to coat.
- Cook on high 5 to 6 hours or low 8 to 9 hours. Shred beef in sauce.
- Serve in tortillas with queso fresco and cilantro.
