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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.