Slow cooked beef and dried chiles

Lynn Socko


I created this recipe to use for soft taco's, however, it would be fabulous for many other things. Just delicious! You control the heat with the New Mexico chili you choose, mild, medium or hot!!!!

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★★★★★ 2 votes
10 Min
3 Hr 25 Min
Slow Cooker Crock Pot


3 lb
boneless chuck roast
12 oz
budweiser, or your fav
4 clove
dried pasilla peppers
dried guajillo peppers
sweet onion, sliced
2 tsp
1 tsp
mesquite liquid smoke
1 tsp
coarse sea salt
1 Tbsp
worcestershire sauce
dried new mexico chiles, mild, medium, or hot.....your preference
water or beef broth


1Place roast in slow cooker.

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2Remove seeds and stems from the dried peppers. Tear up the chiles and place in a food processor, add garlic, pulse a few times, add to slow cooker. The type of New Mexico chile will determine the heat in this recipe. I used mild and my roast had no heat, just off the hook delicious flavor.

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3Add cumin, onion slices, salt, worcestershire sauce, liquid smoke, beer and enough water or beef stock to completely cover roast.

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4I have a 6 qt. Nesco elec. roaster, and I put it on 325° and cooked the roast for between 3-4 hrs until it was pull apart tender. This could also be done in the oven with a lidded pan, or crock pot, cooking times may vary.

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5I flipped the roast about once an hour, that is how I knew she was done, the last flip resulted in the roast falling apart.

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6Place any remaining juice in a blender and puree, add back to shredded roast.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican
Dietary Needs: Low Sodium, Low Carb
Other Tag: Healthy