MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Chipotle Beef Carnitas
Categories: Beef, Chilies, Herbs, Vegetables, Breads
Yield: 16 servings

2 tb Kosher salt
2 tb Brown sugar
1 tb Ground cumin
1 tb Smoked paprika
1 tb Chilli spice mix
1 ts Garlic powder
1 ts Ground mustard
1 ts Dried oregano
1 ts Cayenne pepper
3 lb Boneless beef chuck roast
2 lg Sweet onions; thin sliced
3 Poblano peppers; seeded,
- thin sliced
2 Chipotle peppers in adobo;
- fine chopped
3 tb Oil
16 oz Jar salsa
16 (8") flour tortillas;
- warmed
3 c Crumbled queso fresco or
- shredded Monterey Jack
- cheese

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Diced avocado
Sour cream
Minced fresh cilantro

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.

Ann Piscitelli, Nokomis, Florida

Makes: 16 servings plus 1/4 cup leftover spice mixture

RECIPE FROM: https://www.tasteofhome.com

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