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    Flour tortillas (8");
           - warmed
      3 c  Wueso fresco; crumbled -OR-
      3 c  Monterey Jack cheese;
           - shredded

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
           Avocado; diced
           Sour cream
           Fresh cilantro; minced
 
  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.
  
  Recipe by Ann Piscitelli, Nokomis, Florida
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM