Slow-Cooker Adobo-Braised Beef

Name: Slow-Cooker Adobo-Braised Beef
Yield: Serves 4 to 6
Cuisine: US & Canada, Southwest (Tex-Mex)
Ingredients: 1 1/2 ounces, dried ancho chiles, stemmed; 1 ounce dried, pasilla chiles, stemmed; 3/4 cup, salsa verde; 1/2 cup, orange juice; 1/4 cup, lime juice (2 limes); 3 tablespoons, packed brown sugar; 2 teaspoons, ground cumin; 2 , garlic cloves; 2 teaspoons, table salt, divided; 1 1/2 teaspoons, dried oregano; 1 teaspoon, pepper, divided; 2 1/2 pounds, boneless beef chuck-eye roast, trimmed and cut into 1-inch pieces; 12 , (8-inch) flour tortillas, warmed; 4 ounces, queso fresco, crumbled (1 cup); 1/2 cup, coarsely chopped fresh cilantro

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Appears in Cook's Country June/July 2020

Once you've got the recipe for this remarkable adobo sauce, your slow cooker can take it from there.

SERVES4 to 6

TIME6 to 8 hours on low, or 4 to 5 hours on high

WHY THIS RECIPE WORKS

Adobo-braised beef—with its intensely flavored, glossy, mahogany sauce and its hunks of tender, juicy meat—might be the pinnacle of Tex-Mex cooking. We wanted a slow-cooker version that was almost as easy as it was flavorful. For the backbo...

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