Slow Cooker Chipotle Beef Carnitas
Slow-cooker chipotle beef carnitas is a perfect dish to add to your meal table if you love species and tender meat in a tortilla.
Servings 16 servings
Calories 415kcal
Ingredients
- 2 tbsp kosher salt
- 2 large sweet onions (thinly Sliced)
- 2 tbsp brown sugar
- 3 poblano peppers (thinly Sliced)
- 1 tbsp cumin (Grounded)
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp mustard (Grounded)
- 1 tsp oregano (Dried)
- 1 tsp cayenne pepper
- 3 lbs. beef chuck roast
- 2 chipotle peppers (Chopped)
- 3 tbsp canola oil
- 16 ounces salsa
- 16 tortillas
- 3 cups queso fresco (Crumbled)
Instructions
- Mix all spices together in a small bowl
- Cuts the roast in half and take ¼ cup of spices to mix it with roast. Store the rest of the spices mixture
- Take a large skillet and add oil to it. Toss the roast in a skillet over medium heat for about 3 minutes or until all sides turn brown.
- Transfer meat with drippings to slow cooker and add onions and peppers in it as well.
- Top it with salsa and cook for about 8 hours on low settings.
- Remove the roast from the slow cooker once done. Shred the roast with the help fork.
- Add meat to the cooker again and mix it well with the rest of the mixture.
- Now heat the tortilla bread and place ½ cup of filling mixture on each bread
- Sprinkle cheese on top with any additional topping of your choice.
Notes
- The spice mixture is additional, and you can store it for about one year in a cool and dry place
- You can add the toppings of your own choice other than just cheese on the top
- Make sure to use the shoulder-cut beef meat as it is the ideal fit for the recipe
Nutrition
Serving: 1carnita | Calories: 415kcal | Carbohydrates: 35g | Protein: 27g | Fat: 18g