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Description
This tender, smoky beef cooks while you go about your day-Just shred it and dinner is ready.
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Ingredients *
Ingredients
1 Tbsp. kosher salt, plus more for seasoning I Tbsp..chjli powder I tsp.cumin 1 tsp.smoked papn.ka I lsp.oregano '/2 tsp. cinnamon . 3 lb. beef chuck roost, fat trimmed and cut into lorge pieces 3 Tbsp. vegetable or other neutral oil I white onion,diced 5 cloves garlic, sliced 1 chipotle pepper in odobo sauce, chopped, plus I Tbsp. sauce . 1 con (14 oz.) crushed tomatoes 1 cup beef broth '/2 Cup fresh orange juice (about 2 oranges) 3 limes, divided 12 corn or flour tortillas Optional toppings: cilantro, pico de gallo, sliced avocado, sour Cream, grated chee
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Instructions *
Cooking Instructions
1. In small bowl, whisk 1 tablespoon salt, chili powder, cumin, paprika, oregano and cinnamon. Sprinkle over beef and press to adhere. 2. Heat oil in slow cooker with sauté function or large, deep skillet over medium heat. Working in batches as necessary, brown beef on all sides, about 10 minutes,. transfer to plate. 3. Add onion to slow cooker or skillet and sauté until softened, about 3 minutes. Add garlic and saut6 until just fragrant, about 1 minute. Add chipotle pepper, adobo sauce, tomatoes, broth, orange juice and juice of 2 limes. Scrape bottom with wooden spoon to loosen brown bits. If using skillet, transfer sauce to slow cooker. 4. Add beef and any juices that hove accumulated back to slow cooker. Cook on high 4-5 hours or on low 8 hours, until beef is fork-tender and shreds easily. S. Transfer beef to large bowl and sauce to large saucepan over high heat. Bring sauce to a boil, then reduce heat and simmer while shredding meat with 2 forks. (For more elegit presentation, puree sauce with immersion or countertop blender ) : 6. Return beef and sauce to slow cooker. Add juice of remaining I lime and taste, adding more salt, if needed. 7. Serve on warmed tortillas with desired toppings Refrigerate any leftovers.
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