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Spicy Shredded Beef

Makes 6 to 8 servings

A little like a Mexican sloppy Joe, this juicy shredded beef is best sandwiched in crusty French rolls and topped with cabbage, red onion, sliced tomato, cilantro, and sour cream.
Prep and Cook Time: about 30 minutes, plus 8 to 10 hours in the slow-cooker. Notes: Chipotle sauce, made by San Marcos, Knorr, and other brands, can be found at Whole Foods and Mexican markets or on Save extra sauce from recipe to top Mexican rice or cooked pinto beans.

Spicy Shredded Beef

David Prince

 2 1/2 pounds boned beef chuck
 1 can (14 1/2 oz.) chopped tomatoes
 1 can (7 oz.) chipotle sauce (see notes), or 7 ounces spicy salsa
 1 can (4 oz.) diced jalapeƱo chiles, drained
 1 onion, chopped
 3 cloves garlic, minced
 2 tablespoons ground dried New Mexico chile or regular chili powder
 1 tablespoon honey
 2 1/2 teaspoons kosher salt
 1 teaspoon ground cumin
 2 cups beef broth
Step 1

Rinse beef and trim off excess fat. Put in a slow-cooker (at least 5 qt.). Add tomatoes (with juice), chipotle sauce or salsa, jalapeƱos, onion, garlic, ground chile, honey, salt, and cumin; pour broth over the top.

Step 2

Cover and cook on low until beef is very tender when pierced, 8 to 10 hours. If desired, remove lid for last 30 minutes to allow sauce to reduce and thicken.

Step 3

With a heavy fork, transfer meat to a rimmed board or plate. Shred with two forks. Ladle out half the sauce and reserve (see notes). Return shredded beef to the remaining sauce in slow-cooker, cover, and let warm. Serve in sandwiches.

Nutrition Facts

Servings Makes 6 to 8 servings

Amount Per Serving
Calories 261Calories from Fat 38
% Daily Value *
Total Fat 11g17%

Saturated Fat 4g20%
Cholesterol 92mg31%
Sodium 1198mg50%
Total Carbohydrate 10g4%

Dietary Fiber 1.8g8%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.