I do at least 2-3 crock pot days in the summer, it’s just way too hot in Arizona to be over the stove, not to mention it’s easy! This one was way too spicy for the hubby and our son. I love spicy and loved it! If you’re not too much into the spicy thing I would only do one can of the chipotle peppers and add a little more tomatoes to it. I ate this beef with kale for a yummy salad the following day and even added to my scrambled eggs the following morning and it was perfect. The eggs helped take some of the heat out of it! If you’re not strictly Paleo this would be good as a loose meat sandwich, with all natural bread of course!
1- 14 oz can of diced tomatoes, with juices
1 small onion chopped
2 cans of chipotle peppers in adobo sauce, chopped (1 can for less spiciness)
1 tsp dried oregano
1/4 tsp ground cumin
1 clove of garlic, minced
Purple cabbage leaves or lettuce leaves
- Trim fat from the meat and place into crock pot. Add tomatoes, onion, peppers, oregano, cumin and garlic.
- Cover and cook on low for 6-8 hours. Use 2 forks to pull the meat apart into shreds.
- Fill each cabbage leave with meat mixture. I added some guacamole to the tops.
I just mashed 1 avocado, 1 lime, 1 tsp ground cumin and diced tomato.