Chipolte Shredded Beef Tacos

This is one of my and my husband's favorite dishes!  I don't remember where I found this recipe, but I tried it about a year ago and have been making it AT LEAST once per month ever since!  When this meal is on the meal plan, we are both just WAITING for that day to come, lol.  It's sad, really, how much we love this dish!  And, it's made in the crock pot with just a bit of prep work, so it's pretty simple!  Here it is....

Ingredients:

- 1 Beef Roast (about 3-5lbs will do)
- 1 C. Beef Broth
- 2 Tablespoons Tomato Paste
- 2 Medium sized onions, chopped
- 1 Tablespoon Garlic, jarred
- 1 can of Chipolte Peppers in Adobo Sauce
- Spice Rub (consisting of:  Chili Powder, Cayenne, Cumin, Red Pepper Flakes, Paprika, Black Pepper, and Salt.  About 2 Tablespoons each)

Directions:

1.  Make your spice rub.  Pour all the spices into a bowl and move them around with a fork or small whisk.  Set aside.

2.  Chop up your onions and set aside.

3.  Open up your can of Chipolte peppers and take out about 5 of the peppers.  You can save the rest for another time in a container in the fridge.  They last a while in there.  If you've never used Chipolte peppers before, they are a smoked Jalapeno, so they have a smoky flavor and a lot of spice!  Some are spicer than others, so tread lightly.  We like spicy so I go for the gusto!  Chop up your peppers and set aside. 

4.  Open up your beef roast and pour a bit of the spice rub on one side.  Using your hands, rub the spices into the roast.  Make sure to do each side and the edges of the roast.  You want to completely cover the entire slab of meat with this!  (You will most definitely make a mess while doing this....if you do it right that is! ;-))

5.  Now heat a bit (tiny bit!) of oil (I use olive oil) in a frying pan over High heat.  You're going to sear the meat to give it a nice crust on each side.  Once your pan is hot, place the roast on one side in the pan and leave it be for a couple of minutes.  It will smoke and sizzle like it's burning...don't be afraid!  This will give it it's bark and be delicious later!  After a couple of minutes, change sides. (I am aware that my pan is well loved....but damn it sure works great, lol!) 

6.  While your meat is searing, get your tomato paste, beef broth, and peppers ready to be added to the pan.  You'll also need your handy dandy whisk here!

7.  When your meat is finished searing on both sides, remove it to the crock pot.  Put your burner on medium heat and pour in your beef broth, your tomato paste, and the chipolte peppers.  Give it a nice whisk to incorporate all of the tomato paste and to get all the bits of meat/seasoning off of the bottom of the pan.  This will create flavor in your sauce.  Let your sauce thicken for a couple of minutes.

8.  Once your sauce is thick, turn off the pan, toss the onions and garlic over your roast in your crock pot and pour the sauce over all of that.  Set your crock pot on low and cook for about 8 hours.  Right before serving, shred the beef with a fork.  It will fall right apart.  Once it's shredded, mix it with the sauce and allow that to cook for another 30 minutes in the crock pot.

Here's the final product.....

I use just a sprinkle of shredded cheese on mine, but you can garnish with your favorite taco toppings.  The beef is melt in your mouth goodness, with a nice kick of spice from the onions and the peppers.  Try this sometime...I guarantee you will not be sorry!  Enjoy!

*Just a note...I usually make my rub and chop up all my peppers and onions the night before for easier prep the next day. :-) *