Chile Ancho Beef In The Slow Cooker
Servings 6 Servings
Ingredients
- 2 pounds beef skirt or flank steak sliced into 2 inch pieces
- Salt, to taste
- 1 1/2 tsps Pepper
- 1 1/2 tsps Garlic powder
- 1/2 tsp Mexican oregano
- 1/2 tsp Cumin seeds or ground
- 3-4 tbsps Avocado or Olive oil
- 3 roma tomato, 212 grams
- 1/2 white onion, 100 grams
- 3 cloves garlic. 22 grams
- 2 serrano peppers, 26 grams
- 5 chile ancho, 85-90 grams stems and seeds removed
- 1 1/2 cups water or beef broth
- 8 oz dry red wine, Mexican beer or beef broth
Instructions
- Season the beef evenly with 1 teaspoon each of salt, pepper and garlic powder all over. Set aside. Roughly chop the tomatoes, onion, garlic and chile peppers. Transfer them to the bottom of the slow cooker, season lightly with salt and pepper.
- In a large skillet, preheat 4 tablespoons of avocado or olive oil to medium heat for 3 minutes. Sear and brown the pieces of beef for a few minutes per side. Add the the slow cooker as you cook them.
- Add the chile ancho to some simmering water. Reduce heat and cook for 10 minutes. Drain all the water from chile ancho and transfer to the blender. Add 1 cup water or broth(if available), 1/2 teaspoon of salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon oregano and 1/2 teaspoon cumin. Blend on high until smooth. Taste for salt. Pour ancho sauce into slow cooker and stir to combine.
- In that same pan that you browned the beef, add the red wine(or beer) to de-glaze the pan. Season lightly with salt and pepper, cook for a few minutes. Pour into slow cooker. Stir to combine. Cover and cook on for high for 4 hours on high or on low for 6 hours. Beef should be easy to shred with two forks. Before serving, remove beef from slow cooker and shred coarsely. Transfer beef back to slow cooker. Stir well to combine. Set to warm setting.
- Before serving, remove beef from slow cooker and shred coarsely. Transfer beef back to slow cooker. Stir well to combine. Set to warm setting. Serve with warm tortillas and your favorite salsas, fresh or cooked.
Notes
A quick Pico de Gallo, 2 roma's diced, 1/3 cup diced white onion, 1 minced serrano, 1/4 cup chopped cilantro, juice of 1 small lime, salt and pepper to taste. The Chile Infused Tortillas recipe and Charro Beans can be found here on my blog. Oh, you could add a little garlic to the salsa. Mom never added garlic, but I do love it now!
If you are adventurous and experienced with the pressure cooker, this meal cooks in 40 minutes using the pressure cooker. It's great served as is over rice or noodles, but makes for some super tasty tacos and burritos!!
The sauce is good for up to 3 lbs of meat if you wanted to add more beef!