Crockpot Mexican Beef In Masa Cups

• Meat

  • 2 lb Chuck, roast

• Produce

  • 1 tbsp Adobo sauce from la morena chipotle peppers
  • 4 cloves Garlic
  • 1 Jalapeno
  • 3 La morena chipotle peppers
  • 1 cup Onion

• Canned Goods

  • 3 cup Chicken or beef broth

• Condiments

  • 1/4 cup Lime juice
  • 1 8 oz can Tomato sauce

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 cup Lard
  • 3 cup Maseca corn flour
  • 1 Salt and pepper

• Nuts & Seeds

  • 1 tsp Cumin

Found on honestandtruly.com

Ingredients

• 1 c onion, chopped
• 4 cloves garlic, minced
• 1 jalapeno, seeded and diced
• 1 8 oz can tomato sauce
• 1 t cumin
• 3 La Morena Chipotle Peppers, minced
• 1/4 c lime juice
• 2-3 lb chuck roast
• salt and pepper to taste
• 3 c Maseca corn flour
• 1 1/2 t baking powder
• 3 c chicken or beef broth
• 1 c lard (or vegetable shortening)
• 1-2 T adobo sauce from La Morena Chipotle Peppers

Directions

• Chop and mince your onion, garlic, and jalapeno. Add to the bottom of your crockpot.
• In a separate bowl, mix together the tomato sauce, cumin, minced chipotle peppers, and lime juice. Stir thoroughly and set aside.
• Salt and pepper all sides of the roast and add to the crockpot. Pour the reserved tomato mixture over the beef and set to low. Cook 8-10 hours, then shred with tongs or forks.
• To prepare the masa cups, preheat your oven to 375 degrees. Add the corn flour and baking powder to a bowl and stir to combine. In a pot, melt together the lard and the broth. As soon as the lard melts, remove from the stove.
• Pour the liquid over the corn flour and stir to combine. Add the adobo sauce and mix thoroughly. Turn speed up slightly and mix two to three minutes, until softer and fluffier. Squeeze a small ball to check the consistency. If it is dry or crumbles, add a tablespoon of water and check again after mixing. If it holds its shape when squeezed without feeling wet or sticky, it is ready.
• Cut the masa dough into 24 equal size lumps. Lightly grease muffin tins for a total of 24 muffin holes. Roll each lump into a ball and slightly flatten, then place in an empty hold and gently press to form a cup going up the sides with even thickness on the bottom and sides. Repeat for each of the 24 lumps.
• Bake for 15 minutes at 375 degrees, until they are dry and lightly golden. Cool in the muffin tins for ten minutes then remove to a cooling rack to cool further.
• Serve immediately by placing the shredded beef in the cup, topped with guacamole and queso fresco.
• The masa cups will keep at room temperature in a tightly sealed container for 2-3 days. Before serving, heat in a 200 degree oven for 5 minutes to warm and soften the masa cups.