Slow Cooker Chipotle Beef Carnitas
I came up with this recipe while trying to figure out what I could do with a pot roast that had been in the freezer. Now I keep the rub in a plastic bag, ready and waiting in my cupboard, and I can get the roast in the slow cooker in less than 15 minutes. Ann Piscitelli, Nokomis, Florida
I came up with this recipe while trying to figure out what I could do with a pot roast that had been in the freezer. Now I keep the rub in a plastic bag, ready and waiting in my cupboard, and I can get the roast in the slow cooker in less than 15 minutes. Ann Piscitelli, Nokomis, Florida
- 1 teaspoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 2 tablespoons kosher salt
- 2 tablespoons brown sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon ground mustard
- 3 tablespoons canola oil
- 1 jar (16 ounces) salsa
- 2 chipotle peppers in adobo sauce finely chopped
- 16 flour tortillas (8 inches) warmed
- 3 cups crumbled queso fresco or shredded monterey jack c
- optional toppings: cubed avocado sour cream and minced fresh cilantro
- 1 boneless beef chuck roast (3 pounds)
- 2 large sweet onions thinly sliced
- 3 poblano peppers seeded and thinly sliced
- Carbohydrate 8.22599375245056 g
- Cholesterol 0 mg
- Fat 2.94347125035399 g
- Fiber 0.935456245365101 g
- Protein 0.768264375311586 g
- Saturated Fat 0.226672625040982 g
- Serving Size 1 1 servings plus 1/4 cup leftover spice mixture. (61g)
- Sodium 507.636350927022 mg
- Sugar 7.29053750708546 g
- Trans Fat 0.110257687549708 g
- Calories 59 calories
Step-by-step
- Mix the first nine ingredients.
- Cut roast in half; rub with 1/4 cup spice mixture. Cover and store remaining mixture in a cool, dry place for up to 1 year.
- Place onions and peppers in a 4-qt. slow cooker.
- In a large skillet, heat oil over medium heat.
- Brown roast on all sides.
- Transfer meat and drippings to slow cooker.
- Top with salsa.
- Cook, covered, on low until meat is tender, 8-10 hours.
- Remove roast; shred with two forks.
- Skim fat from cooking juices.
- Return meat to slow cooker; heat through.
- Using a slotted spoon, place 1/2 cup meat mixture on each tortilla.
- Sprinkle with cheese.
- Add toppings of your choice.
Slow Cooker Chipotle Beef Carnitas: My Go-To Weeknight Meal
Life as a working mom is a whirlwind. Between early morning school runs, long days at the office, and the never-ending cycle of laundry, dinner often feels like the last thing I have energy for. But let's be honest, feeding my family a healthy, delicious meal is non-negotiable. That's where my trusty slow cooker steps in, and this recipe for Slow Cooker Chipotle Beef Carnitas is a perfect example of why it’s my kitchen’s MVP.
I stumbled upon this recipe quite by accident. I had a forgotten beef chuck roast lurking in the freezer – a culinary cry for help, if you will. After some quick online searching, I started experimenting with flavors, inspired by the vibrant tastes of my favorite Mexican restaurants. I wanted something hearty, flavorful, and incredibly easy to prepare, and that's exactly what I created. Now, I always have a batch of the spice rub ready in my pantry – ready for action whenever a busy week throws its culinary curveballs.
The beauty of this recipe lies in its simplicity. The slow cooker does all the hard work. The long, slow cooking process breaks down the beef, leaving you with tender, flavorful carnitas that practically melt in your mouth. The chipotle peppers add a delicious smoky heat, perfectly balanced by the sweetness of the brown sugar and the earthiness of the cumin and oregano. It’s a flavour explosion in every bite.
More than just a meal, it's a time saver. The prep time is minimal – I can usually get everything into the slow cooker in under 15 minutes, meaning I can spend less time cooking and more time with my family. The slow cooker works its magic throughout the day, filling my house with the irresistible aroma of slow-cooked beef. By the time dinner rolls around, all I need to do is shred the meat and warm the tortillas. I serve these carnitas with warm flour tortillas, fresh toppings like creamy avocado and tangy sour cream, and my kids even enjoy adding shredded Monterey Jack. It’s a fun interactive meal that even the pickiest eaters love.
This recipe has become a staple in our household, a comforting and satisfying meal that never fails to please. It's perfect for busy weeknights, casual gatherings, or even a relaxing weekend lunch. The leftover carnitas are just as delicious the next day, making for easy lunches or even tacos! Plus, you can easily customize it to your liking. If you prefer a milder flavor, reduce the amount of chipotle peppers. If you're feeling adventurous, experiment with different toppings and salsas – the possibilities are endless.
Beyond the practical aspects, this recipe holds sentimental value. It's more than just a meal; it's a symbol of my commitment to providing my family with nourishing, delicious food, even amidst the chaos of everyday life. It represents resourcefulness and adaptability – turning a forgotten roast into a culinary masterpiece. It’s a reminder that even the busiest of schedules can allow for moments of culinary creativity and heartwarming family meals.
So, if you're looking for a weeknight dinner that's both delicious and effortless, give this Slow Cooker Chipotle Beef Carnitas a try. You won't be disappointed. It's a recipe that has transformed my kitchen from a source of stress to a haven of comfort and delicious food. I’m so glad I found it – and I know you will be too.
