Southwestern Pulled Beef With Chipotle Slaw
You can take the girl outta Texas but you can’t take the Texas outta the girl, or at least her tastebuds.
It seems everything I love has green chiles, jalapenos, cilantro, or chipotle in it. This delicious crock pot of pulled beef is no different. The blend of spices gives it a delicious, south Texas taste and you can always adjust it to be hotter or milder, depending on your preference.
In pre-paleo times, I would have scarfed this up wrapped in a flour tortilla. Nowadays, I prefer it over a bed of chipotle slaw (or plain cole slaw for that matter). This is one of those great recipes that you throw together in the crockpot in the morning and come home to a full cooked meal in the evening. Good clean livin’.
Ingredients
3T + 1t chili powder
2 t. cumin
1 t. paprika
1/2 t. chipotle powder
1 1/2 t. garlic salt
2 T. olive oil
4 lbs london broil
2 onions, cut up
5 cloves garlic, chopped
1/4 cup cilantro, chopped
1– 4 oz can green chiles
1– 7 oz can salsa verde (I like Herdez or La Costena)
2 T. red wine vinegar
Instructions
Measure out all spices and put them in a small bowl. Mix to combine and set aside. Put 2T olive oil in bottom of crockpot. Add chopped onions and garlic. Put meat on top of onions and garlic and rub one side with spice mixture. Turn it over and rub the other side with the remaining spices. (I used two 2-lb london broils and just rubbed the spices all over both pieces of meat). Add cilantro, green chiles, salsa verde and red wine vinegar to crockpot. Cover and cook on low for 8 hours or until meat easily pulls apart with two forks. When done, serve over chipotle slaw. When the meat is finished, you can enjoy the delicious southwestern flavor, or add a little bbq sauce for more of a pulled bbq flavor. Also, add salt and pepper to taste.
Notes
CHIPOTLE SLAW
Ingredients
2- 14oz bags coleslaw
1- 12oz bag broccoli slaw
3/4 cup paleo mayo
1/2 t. chipotle powder
1/4 cup chopped onion
2 T. apple cider vinegar
1 t. salt
This makes a big batch of about 10 servings, but I like leftovers so I always make extra.
Empty bags of slaw into a big bowl. Mix in mayonaise to combine. Add chipotle powder, onion, cider vinegar and salt. Stir well to combine. Let sit about 10 minutes and then re-mix so everything is blended. You will notice significant shrinkage (even though there’s no cold pool…wink wink). Add more chipotle powder, salt or cider vinegar to taste. Serve with Southwestern Pulled Beef!
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