Prep 5 mins
Cook 6 hrs
This recipe is so simple I am almost embarrassed to post it but it was so tasty that I felt I wanted to share it with you. I used boneless strips of Maui ribs but you may use any thin sliced beef. I love hot (spicy) food so I caution you that if you use the whole tin of chipotles it will scream 5 alarm fire. If you don't use the whole tin freeze the remaining. Start off with two chipotles if you like medium hot.
- 453.59 g beef, cut in strips 6 "x 2-inch x 1/2-inch
- 198.44 g can chipotle chiles in adobo
- 396.89 g Mexican-style stewed tomatoes
- 14.79 ml cornstarch (optional)
- Place half the peppers and tomatoes on the bottom of your crock pot; add meat.
- Top with remaining peppers & tomatoes.
- Turn to low for 6 hours.
- If you with to thicken the sauce, mix cornstarch with a bit of water and add to crock pot. Stir; turn to high for the last 15 minutes.
- Serve over your favorite pasta.
Simple (yet delicious) crockpot recipes like this one are a life saver on busy days! This did not dissapoint, and I'm sure it would work just as well with chicken or pork. I used a can of plain diced tomatoes instead of the Mexican style tomatoes because I don't care for the sugar that is often in the Mexican and Italian varieties of canned tomatoes. Since I didn't use the Mexican tomatoes, I added a small chopped onion, some garlic, and some seasoning (chili powder, cumin, and Mexican organo). Also, since I wanted the kids to be able to eat it, I only went with two of the chipotle peppers and froze the rest. Since I was making this to go with some leftover chili pepper pasta, I did thicken the sauce with the cornstarch. I also stirred in some sour cream and fresh cilantro at the very end. So very good and super simple. Can't beat that!