Slow Cooker Red Chile Beef

• Gluten free

• Meat

  • 3 lbs Beef roast

• Produce

  • 1 3 ounce package California or guajillo peppers, dried Red
  • 2 tsp Garlic
  • 2 cups Green cabbage
  • 6 Limes or 8 key limes
  • 1/4 White or yellow onion (about 1/4 cup, medium

• Pasta & Grains

  • 6 cups White rice, cooked

• Baking & Spices

  • 1 Salt
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 Olive oil

Found on yellowblissroad.com

Ingredients

• 3 ounce package dried Red California or Guajillo Peppers (8-9 peppers)
• 2 teaspoons (1-2 cloves) minced garlic
• ¼ medium white or yellow onion (about ¼ cup)
• Salt
• 3-4 pounds Beef Roast (like Top Round or Top Sirloin)
• Salt & Pepper
• Olive Oil
• 6 cups cooked white rice, or Mexican Rice
• 2 cups shredded green cabbage
• 6 limes or 8 key limes

Directions

• Place peppers in a 3 quart pot and cover with water, at least 2 inches above peppers.
• Bring water to a boil, reduce heat to medium-low, and let peppers simmer for about an hour. Use a fork or spatula to gently flip peppers a few times so they cook evenly.
• Remove stems from the cooked peppers. Place peppers, garlic, onion, ¼ teaspoon of salt and about 1 cup of cooking liquid into a blender (recommended) or food processor. Blend until completely smooth. Taste and add more salt if needed.
• Sauce can be used immediately or refrigerated for up to 2 days.
• Heat a large skillet over medium-high heat with a tablespoon of olive oil. If using a large roast, cut into 4-5 pieces. Season with a little salt and pepper and place in the skillet, browning on each side; about 2 minutes per side.
• Place meat in the slow cooker. Pour sauce over the meat and stir to coat completely.
• Cook on low for 6-8 hours. You will know its done because the meat will easily fall apart when pierced with a fork.
• Shred meat in the slow cooker and re-cover. Continue to cook on low for 30 minutes.
• Place some cooked white or Mexican rice in a flat bottomed bowl or on a plate. Top with shredded meat and a small amount of green cabbage. Add a few squeezes of lime juice and a pinch of salt. Serve hot.