Ingredients
- 2 1/2 pounds boned beef chuck
- 1 can (14 1/2 oz.) chopped tomatoes
- 1 can (7 oz.) chipotle sauce (see notes), or 7 ounces spicy salsa
- 1 can (4 oz.) diced jalapeño chilies, drained
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons ground dried New Mexico chile or regular chili powder
- 1 tablespoon honey
- 2 1/2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 2 cups beef broth
Preparation
1. Rinse beef and trim off excess fat. Put in a slow-cooker (at least 5 qt.). Add tomatoes (with juice), chipotle sauce or salsa, jalapeños, onion, garlic, ground chile, honey, salt, and cumin; pour broth over the top.2. Cover and cook on low until beef is very tender when pierced, 8 to 10 hours. If desired, remove lid for last 30 minutes to allow sauce to reduce and thicken.
3. With a heavy fork, transfer meat to a rimmed board or plate. Shred with two forks. Serve in a tortilla.
I like to serve mine with Spanish Rice and Refried beans! Top with sour cream, salsa, and shredded lettuce.
4 oz Beef 330 cal.
Tortilla 150 cal
Refried beans 1/2 cup 100 cal
Spanish Rice 1/4 cup 140 cal
Total with out toppings 720 Cal
Toppings
1 Tablespoon 30 cal
1 Tablespoon Salsa 5 cal
Lettuce I don't count because it takes 1 1/2 cups to equal 15 calories.
Toppings total 35 cal
Now 1 full serving is way to much for me so I usually only have a half of one. Also you can always do less bean or less Spanish Rice to make it even lower in calories.
