Ingredients

Main Ingredients

• 3 dried ancho chiles, stemmed
• 4 dried pasilla chiles, stemmed
• 3/4 cup salsa verde
• 1/2 cup orange juice
• 1/4 cup lime juice (from 2 limes)
• 4 tablespoons packed brown sugar
• 2 teaspoons ground cumin
• 2 garlic cloves
• 2 teaspoons table salt, divided
• 2 teaspoons dried oregano
• 2 teaspoons pepper, divided
• 2.5 pounds boneless beef chuck-eye roast, trimmed and cut into 1-inch pieces

To Serve

• 12 (8-inch) flour tortillas, warmed
• 4 ounces queso fresco, crumbled (1 cup)
• 1/2 cup coarsely chopped fresh cilantro

Important Things to Know Before Cooking

Salsa verde is a green salsa made from tomatillos and green chiles.

Both light and dark brown sugars work here.

Flour tortillas are our preference, but corn tortillas can also be used.

If queso fresco isn’t available, farmer’s cheese or mild feta are good alternatives. This dish also pairs well with rice.

Prep the Chiles

Using kitchen shears, cut the ancho and pasilla chiles in half lengthwise. Discard the seeds, then cut into 1-inch pieces. In a skillet over medium heat, toast the chiles, stirring often, until fragrant, about 5 minutes.

Transfer to a bowl, cover with hot water, and let soften for about 5 minutes. Drain.

Make the Adobo Sauce

In a blender, combine the salsa verde, orange juice, lime juice, sugar, cumin, garlic, oregano, 1 teaspoon of salt, 1 teaspoon of pepper, and the softened chiles. Blend until smooth, about 1 to 2 minutes. Pour into the slow cooker.

Add the Beef

Season the beef with the remaining salt and pepper. Add it to the slow cooker and stir to coat the beef with the adobo sauce.

Slow Cook and Serve

Cover and cook until the beef is tender, about 4 to 5 hours on high or 6 to 8 hours on low. Serve with warm tortillas, crumbled queso fresco, and chopped cilantro.

Print Pin

Crock Pot Adobo Braised Beef

Crock Pot Adobo Braised Beef with smoky ancho and pasilla chiles, tangy citrus, and a hint of cumin for a rich, flavorful experience. Garnished with queso fresco and fresh cilantro.

Prep Time 15 minutes mins

Cook Time 5 hours hrs

Cooling Time 5 minutes mins

Ingredients

Main Ingredients

• ▢ 3 dried ancho chiles stemmed
• ▢ 4 dried pasilla chiles stemmed
• ▢ 3/4 cup salsa verde
• ▢ 1/2 cup orange juice
• ▢ 1/4 cup lime juice from 2 limes
• ▢ 4 tablespoons packed brown sugar
• ▢ 2 teaspoons ground cumin
• ▢ 2 garlic cloves
• ▢ 2 teaspoons table salt divided
• ▢ 2 teaspoons dried oregano
• ▢ 2 teaspoons pepper divided
• ▢ 2.5 pounds boneless beef chuck-eye roast trimmed and cut into 1-inch pieces

To Serve

• ▢ 12 8-inch flour tortillas, warmed
• ▢ 4 ounces queso fresco crumbled (1 cup)
• ▢ 1/2 cup coarsely chopped fresh cilantro

Instructions

• Cut ancho and pasilla chiles into 1-inch pieces, toast in a skillet over medium heat until fragrant, about 5 mins.
• Soak toasted chiles in hot water for 5 mins, then drain.
• Blend salsa verde, orange juice, lime juice, sugar, cumin, garlic, oregano, 1 tsp salt, 1 tsp pepper, and softened chiles until smooth, about 1-2 mins. Pour into slow cooker.
• Season beef with remaining salt and pepper, add to slow cooker, and stir to coat with adobo sauce.
• Cover and cook on high for 4-5 hours or on low for 6-8 hours, until beef is tender.
• Serve with warm tortillas, crumbled queso fresco, and chopped cilantro.