Monday, February 7, 2011

100th post! and Spicy Chipotle Shredded Beef

I love the taste of chipotle peppers. I prefer the smokiness of the peppers over the overt spiciness of other peppers. Plus it's a crock pot meal which makes it even better. I didn't shred the beef but hubby thinks this would make a delicious alternative to barbeque beef sandwiches or as a delicious way to spice up your taco meat. Recipe from Angela's Kitchen.

1.5 lb pot roast
1 onion peeled and quarterd
1 small can of green chiles
7 oz can of chipotle peppers in adobo sauce (I used less but choose the amount based on your preferences)
1 cup fresh cilantro, chopped
5-6 garlic cloves, minced
3 tsp ground cumin
3 tsp oregano
1 tsp cayenne pepper
2 tsp chili pepper
1 cup water
2 tsp salt
3 tsp ground pepper

Liberally salt and pepper the roast and place in the crock pot. Sprinkle the roast with chili pepper, cayenne pepper, oregano and cumin. Chop all the veggies and crush the chipotle peppers. Place into crock pot. Add the water and cook on low for 6-8 hours. Enjoy!

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