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Slow Cooker Adobo Braised Beef

Croc Pot Slow Cooker Adobo Braised Beef

This slow cooker adobo braised beef is smoky, tangy, and deeply savory, with tender chunks of beef simmered in a bold blend of dried chiles, citrus, and spices. Served in warm tortillas with queso fresco and cilantro, it’s rich, vibrant, and full of flavor.
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Prep Time: 20 minutes
Cook Time: 7 hours
Total Time: 7 hours 20 minutes

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.