Prepare to embark on a culinary journey that will transform your kitchen into a Mexican flavor paradise! This slow cooker beef adobado is not just a recipe—it's a mouthwatering experience that combines tender, fall-apart beef with a rich, complex sauce that will have your family and friends begging for seconds. Imagine coming home to the intoxicating aroma of perfectly seasoned meat that's been slowly simmering all day, promising a meal that's both comforting and incredibly exciting.
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 pounds beef chuck, cut into chunks
- 3 dried ancho chilies
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 cup beef broth
Instructions
- Begin by preparing the ingredients. Cut the beef chuck into bite-sized chunks, ensuring they are uniform for even cooking. Chop the onion and mince the garlic.
- Next, prepare the dried ancho chilies. Remove the stems and seeds from the chilies. To soften them, place the chilies in a bowl and cover them with hot water. Let them soak for about 15 minutes until they are pliable.
- Once the chilies are softened, drain the water and place the chilies in a blender or food processor. Add the minced garlic, cumin, oregano, and a pinch of salt and pepper. Blend until you achieve a smooth paste. If necessary, add a little beef broth to help blend the mixture.
- In a large skillet over medium-high heat, sear the beef chunks in batches until browned on all sides. This step adds depth of flavor to the dish. Once browned, transfer the beef to the slow cooker.
- In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes. Scrape up any browned bits from the bottom of the skillet to incorporate all the flavors. Once done, add the sautéed onions to the slow cooker with the beef.
- Pour the blended ancho chili paste over the beef and onions in the slow cooker. Add the remaining beef broth to ensure the meat is well covered. Stir gently to combine all ingredients.
- Season the mixture with additional salt and pepper to taste. Make sure the beef is submerged in the liquid for optimal cooking.
- Cover the slow cooker with its lid and set it to low heat. Allow the beef to cook for 8 hours, or until the meat is tender and easily shredded with a fork.
- Once cooked, taste the beef adobado and adjust the seasoning if necessary. Serve it warm, garnished with fresh cilantro or chopped onions if desired, alongside rice, tortillas, or your favorite sides.
Tips
- Chilies are Key: Take extra time to properly prepare the dried ancho chilies. Soaking them thoroughly ensures a smooth, rich paste that's the heart of this dish's incredible flavor.
- Searing Matters: Don't skip the beef searing step! Those golden-brown edges create a depth of flavor that slow cooking will later transform into melt-in-your-mouth tenderness.
- Low and Slow is the Way to Go: Resist the temptation to rush the cooking process. Eight hours on low heat allows the beef to become incredibly tender and absorb all the amazing spices.
- Customize Your Garnish: While the recipe is delicious as-is, feel free to top with fresh cilantro, diced onions, or a squeeze of lime to brighten the flavors.
- Make-Ahead Magic: This dish actually tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to develop and deepen overnight.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
