Smoky shredded chipotle beef
Smoky shredded chipotle beef that’s tender, spicy, and easy to make in a pressure cooker or Dutch oven. Perfect for tacos, fries, and bowls.
Equipment
- 1 Pressure cooker
- 1 Dutch oven
- 1 Electrical chopper or blender
Ingredients
- 2 tbsp Olive oil
- 2 kg Beef (chuck, brisket, or flank), ( 4.4 lbs) cut into 10 × 10 cm (4 × 4 in) pieces
- 1 Onion, medium diced
- 3 cloves Garlic minced
- ½ tsp Ground black pepper
- ¼ tsp Salt
- 1½ tsp Cumin powder
- 1 tsp Oregano, dried
- 1 can Chipotle peppers in adobo sauce minced
- 700 ml Canned diced tomatoes (with juice), ( 24 oz)
- 50 g Brown sugar (¼ cup)
- 1 Beef stock
- 350 ml Water (1½ cup)
- 1 can Black beans, (400 g/14 oz) 400 g / 14 oz black beans, drained and rinsed
Instructions
Dutch Oven Instructions (2 ½ hours)
- Place the entire can of chipotle peppers in adobo sauce into an electric chopper and pulse until it becomes a smooth paste.
- Dice the onion
- Pat the beef dry.
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear the beef for about 2 minutes per side until browned, then set it aside.
- Add the diced onion and cook for 2–3 minutes until softened. Then add the minced garlic and sauté for 30 seconds until fragrant.
- Stir in cumin, oregano, the whole minced can of chipotle peppers, salt, and pepper. Cook for 1–2 minutes.
- Add the water, diced tomatoes, and brown sugar. Mix well.
- Place the beef back into the pot and press it into the sauce.
- Cover and simmer on low for 2 hours, checking every 30 minutes to make sure the liquid stays at least 1 inch deep. Add water if needed.
- When the beef is tender, shred it directly in the pot.
- Fold in the black beans. They warm up from the heat of the beef.
- Serve and enjoy.
Pressure Cooker Instructions (90 Minutes)
- Place the entire can of chipotle peppers in adobo sauce into an electric chopper and pulse until it becomes a smooth paste.
- Dice the onion
- Pat the beef dry.
- Turn the pressure cooker to medium/high heat and add the olive oil. Brown the beef on all sides, then remove and set aside.
- Add the diced onion and cook for 2–3 minutes until softened. Then add the minced garlic and sauté for 30 seconds until fragrant.
- Return the beef to the pot.
- Stir in cumin, oregano, the minced whole can of chipotle peppers, salt, and pepper.
- Add water, tomatoes, and brown sugar. Mix well.
- Cook on High Pressure for 90 minutes, then let it release naturally for at least 10 minutes.
- Shred the beef in the pot.
- Gently fold in the black beans until warm.
- Serve however you like.