Chipotle chilies: These are smoked
jalapeno peppers that can be purchased dried or in "adobo sauce." If you've
purchased them once, you're likely to have some left over. Cut up the pepper and
add it to the pot when you add the meat. It brings a wonderful smoky, but not
too hot, flavor to the dish.
Texas Beef
6 to 8 cloves fresh, peeled garlic
1 3-pound (or so) beef chuck roast
1-1/2 teaspoons salt
1 to 1-1/2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon black pepper (freshly ground, if possible)
2 tablespoons chili powder
1/2 cup beef broth or water
1 chipotle chili, optional (see note)
Put the garlic cloves into the bottom of a 4-1/2-quart slow cooker. Cut the meat
into 6 or 8 pieces (I trim along lines where there's fat, so I can take the fat
out as I cut up the meat). Season the meat all over with spices (all the spices
should go into the slow cooker with the meat, even if they don't all stick to
it).
Put the meat into the slow cooker. Add broth or water (and chipotle chili, if
using). Put the top on, and cook on low for 12 to 14 hours or high for 6 to 8
hours. The meat should shred easily when you poke at it with a fork.
You can try to slice it, but it may simply shred as you try. In that case, go
ahead and shred the meat and mix it with the juices. Serve the meat and some of
the juices on top of rice, sprinkled with fresh cilantro or cubed tomatoes, if
desired.
Or serve as part of a taco-filling buffet along with cilantro, beans, lettuce,
cheese and tomatoes, if desired.
