4 to 5 lbs of Grass Fed Sirloin Roast (cut into 3 x3 to to 4×4 inch pieces. Make sure to trim out the large pieces of fat (there will not be a lot with this cut of meat.) You could also use Beef Chuck or Brisket, although Sirloin is my favorite and it’s not expensive.
Organic Beef Broth
1/3 cup lime juice
Chipotles in Adobo Sauce ( 2 to 4 chopped into thin strips) Add more if you want it spicier.
1 Large Red onion cut into thin short strips
1 Red Bell Pepper cut into very thin short strips
6 to 8 cloves of peeled garlic (minced)
1.5 TBSP Oregano
1 TBSP Sweet Hungarian Paprika
1.5 tsp Sea Salt
1/2 tsp fresh ground pepper (I prefer the mixed peppercorns)
1.5 tsp cumin
1 TBSP brown sugar
(combine all dry ingredients together in a bowl)
The night before I plan to cook this, I cut up the beef, put in the crock pot and covered all the pieces with the dry seasoning mix. I also cut up the onion, chipotles and red pepper. This seasons the meat and makes it easy to go early in the morning.
Add garlic, lime juice, onions, bell peppers and chipotle peppers. Add enough beef broth so that it is just below the level of the beef.
Turn on “LOW”. this will take about 7 to 8 hours to cook. You could also cook it on high for 4 to 5 hours.
At about 6.5 to 7 hours use to forks to test how tender the meat is. You will know it is ready, because you will be able to use the forks to easily pull apart the beef. If you leave them in longer, that’s fine. Shred the beef with 2 forks and add back into the slow cooker. Make sure to stir thoroughly.
Taste and add any adjustments such as a little more salt or pepper.
Continue cooking on low for another 1 to 2 hours so that the beef will absorb the maximum amount of flavor.
Serve on:
Hard shell tacos
Tostadas
Soft Corn Tortillas
By itself with vegetables and/or rice
Over Cooked Polenta.
Serve over Corn Chips and Make Nachos
Toppings:
Finely shredded monterry jack or chihuahua cheese
Chopped Roma Tomatoes (these are best because they are a bit firmer
Chopped lettuce
Salsa or pico de gallo
