Slow Cooked Chipotle Beef & Potatoes
3 lb. Beef London broil,
trimmed of fat and cut into 2 1/2-inch cubes
1 lb. small white potatoes, halved
1 (10-oz.) can Hatch Diced Tomatoes with Green Chiles
1 (6-oz.) can tomato paste
1 (4-oz.) can Hatch Diced Green Chiles
1 cup chopped onion
1 to 2 tbsp. Art of Chipotle Gourmet Paste
2 tsp. Morton & Bassett Mexican Seasoning
1 tsp. garlic salt, or to taste
Warmed corn or flour tortillas
sliced avocado, crumbled cotija cheese,
sliced green onions, chopped tomatoes,
Prep time: 15 minutes
Cook time: 4 to 5 hours (high) or 8 to 10 hours (low)
Place beef in a large slow cooker and add remaining ingredients except tortillas and optional toppers. Cover and cook in a slow cooker on HIGH for 4 to 5 hours or LOW for 8 to 10 hours. Remove beef and shred using 2 forks. Remove potatoes and cut into bite-size pieces. Add beef and potatoes back to slow cooker and toss lightly to coat with sauce, adding seasonings to taste. Serve in corn or flour tortillas with desired toppings.
Makes 8 to 10 servings.
Nutrition Per Serving: (based on 9): 740 calories, 54 g protein, 26 g total fat (9 g sat., 0 g trans), 70 g carbohydrate, 6 g fiber, 4 g sugar, 75 mg cholesterol, 1110 mg sodium, 16 points
Wine Suggestion: Lindemans Bin 99 Pinot Noir -
With its strawberry and spice flavors, this warm Aussie red helps soften the heat of our Chipotle Beef and Potatoes.