Slow Cooked Chipotle Pulled Beef
Smoky, tender pulled beef slow-cooked with chipotle and spices, perfect for piling into tortillas and topping with your favorite fresh taco fixings.
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Equipment
- 1 Slow Cooker
Ingredients
- 700-800 g beef rump cubed
- 400 g canned tomatoes diced or crushed
- ¼ c chipotle sauce I used La Morena brand
- 1 onion diced
- 1½ c beef stock
- 1 tbsp garlic minced
- 1½ tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp paprika
- 1 tsp chilli flakes
- salt and pepper to taste
To Serve
- 10 small tortilla wraps
- mixed salad leaves or chopped iceberg lettuce
- fresh tomato diced
- cheese grated
- sour cream or thick plain yoghurt
Instructions
- Add all the ingredients to the slow cooker. Mix together and cook on high for 4-5 hours or low for 6-8 hours until the meat is tender.
- Once the meat is tender, remove the beef from the sauce and use two forks to shred the meat.
- Transfer the sauce to a pot and boil on the stovetop for about 5-10 minutes until the sauce thickens. Add the beef back into the sauce.
- To serve add salad leaves, tomato and grated cheese to your tortilla wrap. Top with the pulled beef and sour cream/yoghurt. Enjoy!
Notes
To make this into a freezer dump meal bag
Place all the ingredients except the garnishes into a freezer-safe bag. Follow the instructions in the post.
Servings: 6 servings