Raley’s gave out an amazing recipe for chipotle beef for Cinco de Mayo back in 2001. We loved it, but we managed to lose the recipe last year when we moved. Here’s our best guess as to the original recipe.
- 3 lb. boneless chuck, fat trimmed, cut into ~2″ chunks
- 16 oz. jar of Pace chipotle salsa
- 1 yellow onion, chopped
- 4 oz. can of diced green chiles
- 3 canned chipotles in adobo sauce, coursely chopped
- ~2 tsp. oregano
- ~1 tsp. cumin
- 3 cloves of garlic, minced
Dump everything into a crock pot and stir to mix. Cover and cook on low heat for about 8 hours. Take off the lid and cook on high heat for about an hour. Use a slotted spoon to remove the beef from the crock pot. Shred the beef with a pair of forks (more difficult, but you get to eat sooner), or refrigerate it for several hours and shred it with your fingers (much easier, but you will be tormented by the delicious aroma while the beef cools).
We usually make burritos out of this, just because they’re quick and we’re usually ravenously hungry after smelling this cook all day. If you have the will power and imagination to come up with another use, feel free to leave a comment!