Slow Cooker Carne Adobada

So far I've loved every recipe I've made from Hola Jalapeno's blog. This one, however, fell a short for me. It might have been the adobo paste. I may not like that flavor. That's the only thing I can think of that made this taste funky.

I  had to go to a Latin shop to get it and then I realized it's a lot like chipotles in adobo. I could have just gotten the adobo sauce. Adobo paste was smokey and had a slightly sweet flavor and then a spicy kick from the chiles. 

This won't be a repeat for me. It was good once, but that's it.

Slow Cooker Carne Adobada

Recipe from Hola Jalapeno

Serves 8

• 1/2 c packed adobo paste
• 3 large tomatillos, husks removed and quartered
• 4 cloves garlic, chopped
• 1/3 c fresh-squeezed lime juice
• 2 tsp kosher salt, plus more for seasoning
• 2 1/4 c chicken broth, divided
• 4 1/2 pounds beef chuck roast
• 1/4 c olive oil
• 2 large white onions, sliced
• 2 jalapeños, sliced

Blend sauce. Combine adobo paste, tomatillos, garlic, lime juice, salt, and 1/4 cup chicken broth in a blender. Blend on high until smooth.

Season beef. Generously season beef on all sides with salt and pepper.

Brown beef. Heat oil in a large frying pan over medium-high heat. Once shimmering add beef and brown about 4 minutes a side (you might need to do this in batches depending on the size of your pan).

Add veggies to slow cooker. Meanwhile, place onions and jalapeños on the bottom of the slow cooker.

Deglaze pan. Once beef is browned transfer to the slow cooker. Pour off any fat from the frying pan into a heatproof bowl. Return pan to heat and add 1 cup of the broth to the frying pan. Scrape any browned bits off the bottom of the pan with a wooden spoon, then pour broth into the slow cooker.

Combine in slow cooker and cook. Add adobo mixture and remaining 1 cup of broth to the slow cooker, cover, and cook on low for 8 hours or high for 4.

Serve! Beef should be fall-apart tender when done. Shred meat and serve as tacos, enchilada filling, on top of a rice bowl, or straight from the pot with a fork. Add more salt as needed.